Our love for dim-sums and potstickers and gyozas and momos is beyond your imagination. Given an option to attend an all you can eat buffet or all you can eat JUST gyozas buffet – we would definitely pick the latter. Steamed, fried or panfried, we love dumplings in any form. Saying that we are obsessed, would be an understatement.
Our weekly visits to pan-asian restaurants (yum yum cha being our favourite!) and filling up our plates with embarrassing amount of potstickers is what made us try and experiment with a few gyoza recipes.
what are chicken gyozas?
Gyozas are nothing but panfried dumplings filled up with your favourite choice of meat – chicken/ pork or tofu meat. They are pan fried and steamed in the same pan and enjoyed with a dipping sauce.
dipping sauce for gyoza or potstickers (dumplings)
As much as we love a classic soy dipping sauce, we were happy to serve these chicken gyozas with this Chilli Ginger Dipping Sauce by Aamra. Over the past few weeks, we have loved using their products and this dipping sauce was spicy at the most perfect level, was full of ginger flavour and had very little oil unlike the other dipping sauces with oil floating on them.
This vibrant looking delicious dipping sauce is most definitely the perfect choice with these flavorsome chicken gyozas. This product is super versatile and goes very well with almost everything from sautéed vegetables, noodles, fried rice or even some plain steamed rice!
Making gyozas at home is really easy and simple. You start by making a paste of salt, garlic and chopped red or/ and green chillis. We used the old school method of mortar and pestle.
Heat some oil in a pan and add the garlic chilli paste to it.
Cook this for a couple of minutes on low heat until the garlic turns light brown in colour. Keep an eye that it does not burn!
Add some soy sauce and hoisin sauce to the mixture.
Give this a good mix.
Let this paste cool down for about 5 minutes and add this to the chicken.
Add some spring onions and some more salt. Give this a good mix.
Separate and line your gyoza sheets and cover them with a damp cloth to be used one by one to prevent them from drying out.
Put about 1 1/2 tsp of the chicken mixture on the gyoza sheet.
Shape it carefully like a half moon shaped with folds on one side.
Heat about 1 1/2 tablespoons of oil in a pan and transfer the gyozas to it.
Once the gyozas are golden brown on the bottom…
… add about 1/3 cup of water and cover immediately and let them cook completely.
Once cooked, transfer them to a serving dish and serve with dipping sauce of your choice.
tips to make chicken gyoza or dumplings at home
- Chicken filling => Its important to fill the gyoza or dumpling wrapper in a way, that you add only about 1.5 tsp of chicken filling. Over filling will lead to a huge dumpling which wont cook properly. Plus its a struggle to shape them!
- How to cook chicken gyozas? I highly recommend sticking to the method in the recipe card. The gyozas are first pan fried with just a little bit of oil. Once they are light brown at the bottom, add some water and cover immediately. The steam will cook the chicken filling. The steam will also cook the dumpling wrapper or the wonton sheet. So you get a nice soft gyoza that has a delicious crunchy bottom.
More asian or chinese style recipes
- Asian noodle salad with peanut butter dressing
- Summer spring rolls with peanut butter dressing
- Cream cheese wontons
- Thai red curry
- Pan fried noodles with chilli garlic veggies
- Crispy orange chicken
- Sesame crusted tofu bites
- Asian pearl barley salad
Easy flavoursome gyozas filled with chicken, garlic, spring onions.
- 18 Gyoza Wrappers (See note 1)
- 250 grams Chicken (ground)
- 1 tbsp Garlic (minced)
- 1 tbsp Green Chillis (chopped)
- 1 tbsp Red Chillis (chopped)
- 1/3 cup Spring Onions (chopped)
- 1 tbsp Soy Sauce
- 1 tbsp Hoisin Sauce
- 4 tbsp Oil (separated)
- 1 cup Water
- Mince the garlic and chillis together with some salt with the help of a Mortar & Pestle. Add the salt to it.
- Heat 1 tbsp oil in a pan and add the garlic & chilly paste to it. Cook until the paste turns slightly golden brown in colour.
- Add the soy and hoisin sauce and give it a mix for about 10 seconds. Turn off the heat and transfer the chilli garlic mixture to a bowl to be used later.
- In a large mixing bowl mix together chicken and the cooled down chilli garlic mixture. Add some more salt and give it a mix until everything comes together.
- Separate the gyoza sheets. Place about 1 1/2 tsp of the chicken mixture on the gyoza sheet. Shape the gyozas and keep them ready to be pan fried.
- Once all the gyozas are shaped, heat some oil in a pan and add about 6 gyozas (as shown in the blog post above)
- Let cook on medium heat for about 2-3 minutes until the bottom is golden brown in colour.
- As soon as the gyozas attain the golden brown colour, add 1/3 cup of water and cover the pan with a lid and let cook for about 6-8 minutes. Check in between and after. If more water is needed, add about 2-3 tablespoons of water and cook further for 2-3 minutes.
- Once cooked, transfer the gyozas to a serving plate and serve with dipping sauce of your choice.
- This is the brand that I use for gyoza wrappers. Its available all across the world at Asian stores or super markets.
Keywords: asian, chinese, chicken, gyoza, wonton, potsticker, homemade
This recipe is sponsored by Aamra, a brand we have been using for quite sometime now. Click here to read their story and click here to check out their product range. We have been using this Chilli Ginger Dipping Sauce for regular basis in our kitchen now and absolutely love this super-versatile sauce. Add it to some boiled rice, top some steamed veggies with it or dip some fries – this dipping sauce is perfect! Thank you for supporting brands that are making this site possible.