Easy Chicken Gyoza Recipe

Easy Chicken Gyoza Recipe for Beginners: So Good, You’ll Want to Freeze Extra!

I remember the first time I tried chicken gyoza at a cozy little Japanese eatery tucked into the side streets of Kyoto. The crispy bottom, the juicy filling, the salty-sour dipping sauce—it was love at first bite. When I returned home, I craved that experience so much that I began experimenting with making them from scratch. And to my surprise, it wasn’t as intimidating as it looked. In fact, it became one of my favorite quick simple meals—one that I now make in batches and freeze for those busy weeknights.

If you’ve been wanting to try your hand at Japanese food, this easy chicken gyoza recipe is your golden ticket. It’s perfect for beginners, uses simple ingredients, and delivers authentic flavor. You’ll not only impress your family or friends, but you’ll also have a stash of delicious homemade gyoza ready to go anytime hunger strikes.

Let’s dive in.

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What Is Gyoza?

Gyoza are Japanese dumplings inspired by Chinese jiaozi. Unlike their Chinese cousins, gyoza tend to be smaller, thinner-skinned, and pan-fried to get that iconic crispy bottom with a tender, steamed top.

While pork is traditional, chicken gyoza offers a lighter option that’s equally satisfying. They’re filled with a flavorful mixture of ground chicken, vegetables, and seasonings, then wrapped in a delicate dough or store-bought wrappers, and pan fried to perfection. You dip them in a tangy-salty sauce that ties everything together.

And yes—you can make them at home, even if you’re new to cooking Asian dumplings.

Why Homemade Gyoza Is Worth It

I get it. It’s tempting to grab a frozen bag of gyoza from the grocery store and call it a day. But hear me out—homemade gyoza is a total game-changer. Here’s why:

You control the filling—less sodium, more veggies, and better quality meat.

You can make a big batch and freeze it, turning this into one of your go-to quick simple meals.

The taste and texture are far superior. Seriously, once you try these, it’s hard to go back.

And if you’re worried about folding dumplings or making dough—don’t be. I’ll walk you through it all.

Ingredients for Easy Chicken Gyoza

Here’s everything you’ll need for this easy chicken gyoza recipe. These quantities make about 40 gyoza.

For the Filling:

1 lb ground chicken (preferably thigh for juiciness)

1 cup napa cabbage, finely chopped

2 green onions, finely chopped

2 garlic cloves, minced

1 tablespoon fresh ginger, grated

1 tablespoon soy sauce

1 tablespoon sesame oil

1 teaspoon rice vinegar

½ teaspoon salt

¼ teaspoon black pepper

For the Wrappers:

40 round gyoza wrappers (available in most grocery stores in the refrigerated section) OR make homemade dough (see note below)

For Homemade Dough (Optional):

2 cups all-purpose flour

½ teaspoon salt

¾ cup hot water

For the Pan Frying:

2 tablespoons vegetable oil

½ cup water (for steaming)

For the Sauce:

2 tablespoons soy sauce

1 tablespoon rice vinegar

1 teaspoon sesame oil

½ teaspoon chili oil or flakes (optional)

How to Make Chicken Gyoza – Step-by-Step

1. Prep the Filling

In a large bowl, combine ground chicken, chopped cabbage, green onions, garlic, ginger, soy sauce, sesame oil, vinegar, salt, and pepper. Mix thoroughly until the mixture becomes sticky—that’s how you know it’s well combined.

2. Make the Dough (If Not Using Store-Bought Wrappers)

Combine flour and salt in a bowl. Slowly pour in hot water, mixing with chopsticks or a fork. Knead into a smooth dough (about 8–10 minutes), cover with a damp cloth, and let rest for 30 minutes. Then roll it out thin and cut into 3.5-inch circles.

3. Fill and Fold

Place a wrapper in your palm. Spoon about 1 teaspoon of filling into the center. Dip your finger in water and run it along half the edge. Fold over and press to seal, pleating if you like. Don’t worry—imperfection adds charm!

4. Pan Fry

Heat 1 tablespoon of oil in a large nonstick skillet over medium heat. Place 10–12 gyoza flat-side down in the pan. Cook for 2–3 minutes until the bottoms are golden brown.

Add ¼ cup of water and immediately cover. Steam for 5 minutes. Uncover and cook another 1–2 minutes until the bottoms re-crisp.

Midway Break: 3 Must-Have Amazon Tools for Gyoza Success

Here are three products I’ve personally tested that make homemade gyoza a breeze.

1. Dumpling Maker Press Set

This affordable tool takes the guesswork out of folding. Just place your wrapper and filling inside, press down, and voilà—perfect pleats every time. Great for beginners and even fun for kids to use!

Check it out on Amazon – Make folding dumplings fun and flawless!

2. Carote Nonstick Skillet with Lid (11 Inch)

A high-quality nonstick pan is essential for pan fried gyoza. This skillet heats evenly and the lid fits snugly for steaming. It’s durable, easy to clean, and stylish enough to leave on your stovetop.

Shop it here – Your secret weapon for crispy, juicy gyoza.

3. Lee Kum Kee Gyoza Dipping Sauce

Short on time? This premade sauce delivers authentic flavor with zero effort. It’s balanced with soy, vinegar, and a hint of sweetness—just like you'd find in Japan.

Grab a bottle now – Ditch bland sauces—level up your dipping game!

Tips for Perfect Gyoza Every Time

Don't overfill: Too much filling can burst the wrapper. Stick to 1 teaspoon.

Seal tightly: Use water along the edge and pinch firmly to avoid leaks.

Use medium heat: Too high, and they’ll burn. Too low, and they won’t crisp.

Let them rest after frying: This helps them firm up and stay crispy.

Freezing & Reheating – Make Meals Ahead Like a Pro

One of my favorite things about this recipe? You can freeze the uncooked gyoza for later!

To Freeze:

Place uncooked gyoza on a parchment-lined tray, not touching, and freeze until solid (2–3 hours).

Transfer to a freezer bag and store for up to 2 months.

To Cook from Frozen:

No need to thaw! Follow the same pan frying steps, just add 2–3 extra minutes of steam time.

It’s the ultimate busy-weeknight trick. I always keep a batch in my freezer for when I need quick simple meals without compromising on taste.

Let’s Talk Sauce – The Perfect Dipping Pairing

While you can buy a pre-made sauce, making it yourself is just as easy and lets you adjust it to your liking.

My Go-To Gyoza Dipping Sauce:

2 tbsp soy sauce

1 tbsp rice vinegar

1 tsp sesame oil

Optional: pinch of sugar, garlic, chili flakes

Just mix everything in a small bowl and you’re done. You can make a bigger batch and store it in the fridge for up to a week.

Common Mistakes (And How to Avoid Them)

Even seasoned cooks can mess up gyoza. Here’s how to sidestep the common pitfalls:

Wrapper tears? Your dough may be too dry or overfilled.

Soggy bottoms? You didn’t crisp them again after steaming—don’t skip that last fry!

Too bland? Taste-test your filling mixture before assembling. Fry a small portion and adjust seasoning as needed.

Gyoza Variations You’ll Love

Once you master the base recipe, you can start playing with variations. Here are a few ideas:

Spicy chicken and kimchi

Ground turkey and shiitake mushroom

Vegetarian with tofu and cabbage

Shrimp and garlic chive

You can also use the same technique for making Asian dumplings with different cultural twists—like Chinese potstickers or Korean mandu.

Final Thoughts

This easy chicken gyoza recipe has become a comfort meal in my house. Whether I’m sharing it with friends, packing it for lunch, or pulling a frozen batch out for a quick dinner, it always hits the spot. And honestly? There’s something therapeutic about folding dumplings while a good playlist plays in the background and a glass of wine sits nearby.

Give this recipe a try and let yourself fall in love with making your own homemade Japanese food. Don’t forget to freeze extras—you’ll thank yourself later.

Your Turn!

If you made this recipe, I’d love to hear how it turned out! Did you try any fun variations? Share in the comments or tag me on Instagram with your gyoza pics.

Ready to start folding? Grab your skillet and let’s cook!