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Prep 1 hour
Total 1 hour
Serves
US | Metric
Ingredients
For the dough
  • 200 g plain flour
  • 100 kg cold water
  • Pinch of salt
For the chicken filling
  • 250 g chicken thigh, minced. You can use pork mince instead if easier
  • 50 g spring onions
  • 1 tsp garlic, minced
  • 2 tbsps light soy sauce
  • ½ tsp white pepper
  • 1 whole egg
  • Pinch of salt
Chicken Gyozas Chicken Gyozas

Chicken Gyozas

Presenting you with the easiest dumpling fold - ever. Literally just pinch it in the middle and let the bottom crisp up while cooking. The filling doesn't involve lots of juices so it's an easy one to cook.


  1. Prepare the dough by mixing the flour with salt, and then gradually add in the water. Mix well until a rough dough forms and cover with cling film and set aside. Rest for at least 10 miss before kneading till a smoothish dough ball. Cover again and set aside for at least 30 mins.
  2. As the dough is resting, prepare the filling by mixing all the ingredients together. Stir in the same direction to help the texture of the filling develop.
  3. Roll out the gyoza dough by dividing the ball of dough into quarters, rolling it out into long batons and portioning into equal sized pieces around 12 g each. Then roll each out with a rolling pin. See my IGTV dumplings tutorial for this bit.
  4. Once the gyoza dough is ready to be filled, spoon a small amount of filling into the middle and carefully pinch the top and bottom together to form the shape seen here. Place on a dusted plate or surface as you work on the rest.
  5. To cook, add 1-2 tbsp of oil to a frying pan. Place the gyozas into the pan, and allow to cook for around 3-5 mins, until the bottom is nicely browned.
  6. Once the bottoms are browned, add 50 ml of water to the pan, this will make the pan sizzle. Turn down the heat, cover with a lid and allow to steam for around 5 mins.
  7. When the water has all evaporate and the chicken is cooked, remove from the pan and serve piping hot. Option to make a simple soy & vinegar dip as accompaniment. Enjoy!
Chicken Gyozas Chicken Gyozas

Chicken Gyozas

Presenting you with the easiest dumpling fold - ever. Literally just pinch it in the middle and let the bottom crisp up while cooking. The filling doesn't involve lots of juices so it's an easy one to cook.

favorite
print
like
Prep 1 hour
Total 1 hour
Serves
US | Metric
Ingredients
For the dough
  • 200 g plain flour
  • 100 kg cold water
  • Pinch of salt
For the chicken filling
  • 250 g chicken thigh, minced. You can use pork mince instead if easier
  • 50 g spring onions
  • 1 tsp garlic, minced
  • 2 tbsps light soy sauce
  • ½ tsp white pepper
  • 1 whole egg
  • Pinch of salt
  1. Prepare the dough by mixing the flour with salt, and then gradually add in the water. Mix well until a rough dough forms and cover with cling film and set aside. Rest for at least 10 miss before kneading till a smoothish dough ball. Cover again and set aside for at least 30 mins.
  2. As the dough is resting, prepare the filling by mixing all the ingredients together. Stir in the same direction to help the texture of the filling develop.
  3. Roll out the gyoza dough by dividing the ball of dough into quarters, rolling it out into long batons and portioning into equal sized pieces around 12 g each. Then roll each out with a rolling pin. See my IGTV dumplings tutorial for this bit.
  4. Once the gyoza dough is ready to be filled, spoon a small amount of filling into the middle and carefully pinch the top and bottom together to form the shape seen here. Place on a dusted plate or surface as you work on the rest.
  5. To cook, add 1-2 tbsp of oil to a frying pan. Place the gyozas into the pan, and allow to cook for around 3-5 mins, until the bottom is nicely browned.
  6. Once the bottoms are browned, add 50 ml of water to the pan, this will make the pan sizzle. Turn down the heat, cover with a lid and allow to steam for around 5 mins.
  7. When the water has all evaporate and the chicken is cooked, remove from the pan and serve piping hot. Option to make a simple soy & vinegar dip as accompaniment. Enjoy!