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Delicious homemade fried chicken gyozas or pot stickers, very easy to make!

Today, I wanted to make gyozas but I was missing two key ingredients: cabbage and chives. In the original Japanese recipe, there is as much, if not more, cabbage and chives than meat, that’s the reason why I added « my way » to the title of the recipe. I will make the original recipe one of these days..

Still, these gyozas were spicy and delicious, I think that it should be a Japanese recipe, well, maybe it is.

  • 30 gyozas
  • Easy
  • 1 h 30

Recipe :

Ingredients :

300 g. ground chicken

50 g. shallots or onion

1 carrot peeled and cut in a few chunks

1 tbsp. sugar

1 tsp. pepper

1 pinch of salt

1 tsp. ginger powder or 1inch fresh ginger root

1 tbsp. sake

tbsp. sesame oil (separated)

1 tbsp. corn starch

1 tbsp. soy sauce

1 pocket gyozas (in Asian supermarkets, in the freezer)

Prepare chicken stuffing: 

In the bowl of your food processor with the chopper, add all the ingredients with 1 tbsp. of sesame oil, mix until all the ingredients are finely chopped and mixed

Taste your stuffing: briefly microwave a tsp of stuffing, taste and adjust spices if needed

Put stuffing into a bowl and, if you are not in a hurry, let rest in the fridge, so as all the aromas can mix 

Prepare gyozas:

On a baking sheet, sprinkle a thin layer of flour, gyozas will be deposited on it for additional crisp

Prepare a small bowl of tap water to wet the edges of gyozas dough

Lay a gyoza circle of dough into your left palm, wet the edges, deposit a teaspoon of stuffing in the center, then fold the dough leaving your index finger in the middle and make three pleats on one side, then pinch edges to close gyozas.

Arrange gyozas on floured baking sheet

Cooking gyozas:

For these quantities, I need two frying pans with lids

Heat one tbsp. sesame oil in each pan, spread with a kitchen brush

Arrange gyozas in rows into pans

Add water up to the middle (no more) of gyozas, cover pans with lids and boil away until total evaporation

Remove lid, add a bit of sesame oil and let gyozas brown on one side

As soon as gyozas are fried and browned on the lower side, they are ready!

Traditionally, gyozas are served with the fried side on top

Serve with a small bowl of teriyaki sauce with a bit of sriracha or wasabi, or samurai sauce (Japanese mayo) and some salad.


  • If you cannot make the pleats, it’s all right, just pinch sides.
  • Gyozas can be frozen. Lay gyozas in one layer on a baking sheet, freeze. When gyozas are frozen, gather them into bags. When you want to use frozen gyozas, cook them right away without thawing.


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