Inside Cooking

Inside Cooking Ep 97: Chicken Gyozas

You will go crazy for the Japanese dumplings. These traditional Gyozas start with house-made dough, thinly rolled and filled with fresh savory ingredients.


Ingredients (for 40 servings)

  • 300g chicken mince
  • 1 cup finely shredded white cabbage
  • 2 green onions, ends trimmed, thinly sliced
  • 2 teaspoons finely grated ginger
  • 1 small garlic clove, crushed
  • 2 tablespoons tamari
  • 2 teaspoons sake
  • 1 teaspoon caster sugar
  • 1 teaspoon sesame oil
  • Pinch ground white pepper
  • 40 gowgee or gyoza wrappers
  • 2 teaspoons peanut oil
  • 2 tablespoons water
  • Green onions, thinly sliced, to serve
  • Tamari, to serve


(Preparation time: 15 mins; cooking time: 10 mins)

Combine chicken mince, cabbage, green onions, ginger, garlic, tamari, sake, sugar, sesame oil and
pepper in bowl.

Place a gyoza wrapper on a clean work surface. Spoon a heaped teaspoon of chicken mixture on to
the centre of the wrapper. Brush the edge with a little water. Use your fingertips to pleat the edge 4-5
times. Fold over to enclose the filling. Place on a plate. Repeat with remaining mix and wrappers.

Heat peanut oil in a large fry pan over high heat until just smoking. Remove from heat. Arrange the
dumplings over the base of the pan. Return to heat and cook for 2 minutes or until the base of the
dumplings are golden. Sprinkle water evenly over the gyozas. Cook, covered, for 3-4 minutes or until
gyozas are cooked through and water has evaporated. Remove from heat and set aside for 2 minutes.

Place on a serving platter and sprinkle with green onions. Serve immediately with tamari.

Inside Cooking Ep 97: Chicken Gyozas