# Chicken Gyoza

A foolproof recipe for chicken gyoza, featuring homemade wrappers and a flavorful filling, cooked until extra crispy.

- Servings: 20 servings
- Total time: 30 min
- Cuisine: Japanese
- Category: Baked Goods
- Language: en

## Ingredients

- 100 g cake flour
- 100 g bread flour
- pinch salt
- 100 ml boiling water
- 200 g ground chicken
- cabbage
- garlic chives
- 0.5 tsp garlic
- 0.5 tsp ginger
- 1 tbsp soy sauce
- 0.5 tsp sugar
- 0.5 tsp salt
- pinch black pepper
- 1 tsp chicken bouillon powder
- 1 tbsp sesame oil
- 100 ml water
- 10 g flour
- sesame oil

## Instructions

1. Mix cake flour, bread flour, and a pinch of salt in a bowl.
2. Gradually add boiling water to the flour mixture in two parts, mixing with a wooden spoon.
3. Knead the dough for about 5 minutes until smooth.
4. Wrap the dough in plastic wrap.
5. Let the dough rest for 30 minutes.
6. Remove the dough from the plastic wrap and knead it briefly.
7. Divide the dough into two equal halves.
8. Cut each half of the dough into 10 smaller pieces.
9. Flatten each dough piece and roll it into a circular wrapper about 10 cm wide using a rolling pin.
10. Finely chop the cabbage.
11. Salt the chopped cabbage and squeeze out the excess water.
12. Combine the squeezed cabbage, finely chopped garlic chives, ground chicken, grated garlic, grated ginger, soy sauce, sugar, salt, black pepper, and chicken bouillon powder in a bowl.
13. Add sesame oil to the filling mixture.
14. Mix all the filling ingredients until well combined.
15. Place a spoonful of filling in the center of each gyoza wrapper.
16. Fold the wrapper in half and pleat the edges to seal the gyoza.
17. Continue filling and sealing the remaining gyoza.
18. Heat oil in a pan.
19. Place the gyoza in the hot pan, ensuring they are arranged in a circular pattern with the pleated side up.
20. Cook until the bottoms of the gyoza start to brown.
21. Pour a slurry of water and flour over the gyoza.
22. Cover the pan with a lid and steam the gyoza until the water is almost gone.
23. Remove the lid and drizzle sesame oil over the gyoza.
24. Fry until the gyoza bottoms are extra crispy and golden brown.
25. Place a plate over the pan and carefully invert the gyoza onto the plate for serving.

## Equipment

- bowl
- plastic wrap
- knife
- rolling pin
- pan
- lid

## Tips

- Enjoy with dipping sauce — soy sauce, vinegar, and chili oil (or your favorite combo)!

## Source

- Original video: https://www.instagram.com/reel/DQ_8lprjwiJ/?igsh=MWdoejQ3ZHVjYmxpbA==
- Recipe page: https://www.cliprecipe.com/recipe/a19ec56e-ceb2-4d32-b92a-3f7b71eca9f7
- Extracted: 2025-11-25

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt