Based on traditional Japanese gyoza, these chicken gyoza are stuffed with a deliciously flavorful filling then lightly pan-fried in avocado oil for a delicate crisp. Serve with gyoza sauce for an easy snack, appetizer, or meal!
What Makes This Chicken Gyoza So Good
- They’re perfect for snacks, appetizers, party foods, or you can even make a double batch and enjoy them as a meal on their own! Fill them with anything you like, too – finely diced mushrooms and cabbage would be great options.
- They’re great for freezer meals! Prep a big batch of chicken gyoza, then instead of cooking them immediately, place them in the freezer on a sheet pan until they’re frozen. Then you can transfer them to a sealable freezer bag or other airtight container for storage. They’ll keep in the freezer up to 1 month. No need to thaw them when you’re ready to cook – though you may need to cook them a little longer.
Key Ingredients for Chicken Gyoza
Gyoza Wrappers – Gyoza wrappers are similar to dumpling wrappers, but much thinner. If you aren’t able to find gyoza wrappers specifically, we have had luck making this recipe with wonton wrappers instead. Just cut them into circles first (since they come in squares) so you still get that classic half-moon shape.
Ground Chicken – Gyoza typically has a pork filling, so you can absolutely swap the ground chicken in this recipe out for ground pork if you prefer. We used chicken in this variation just to achieve a different flavor. You could also use ground lamb, ground beef, or ground shrimp for your filling instead.
- The gyoza wrappers get sticky when they’re wet, so always handle them with dry hands!
- While we pan-fry both sides of our gyoza for a crispier result, traditional gyoza are only pan-fried on one side! For the other side, you’d add water to the pan, cover with a lid, and let the steam cook the top half until the water evaporates.
What Do We Mean By “Healthy?”
Our recipes focus on real ingredients and homemade elements. We try to avoid processed flour and sugar, like white flour or white sugar. Our recipes often swap less healthy options (like a commercial, deep-fried tostada) for an easy homemade version.
Our recipes are not necessarily low fat or low calorie, and we aren’t afraid of fat or carbs! Some of our recipes will be “skinny,” low carb, keto, paleo, dairy free, grain free, gluten free, Whole30, or vegan, and they will be labeled when they qualify for any of these diets. All our recipes are easy and family friendly!
Other Asian-Inspired Recipes
- Beef with Garlic Sauce
- Instant Pot Sushi Rice
- Keto Egg Drop Soup
- Miso Dressing
- Instant Pot Orange Chicken
- Small bowl
- Large bowl
- Spoon or silicone spatula
- Tablespoon or cookie scoop with release handle
- Large skillet
For the Gyoza Sauce
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 teaspoon ginger grated
- 1 clove garlic minced
- 1 scallion chopped
- ½ teaspoon sesame oil
For the Filling
- 1 pound ground chicken
- 2 cloves garlic minced
- 1 1-inch knob ginger grated
- 1 tablespoon finely diced scallions
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- 1 tablespoon soy sauce
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 12-ounce package gyoza wrappers about 30 wrappers
- ⅓ cup water
- avocado oil for frying
For the Gyoza Sauce
- In small bowl, mix all ingredients together. Set aside until needed.
For the Filling
- Add all ingredients to large bowl.
- Mix until thoroughly combined.
For the Gyoza
- Set out individual gyoza wrappers on work surface. Spoon 1 tablespoon of filling into center of each wrapper.
- Lightly brush edge of gyoza wrappers with water. Fold top edge of wrapper over filling to meet bottom edge of wrapper, creating a half-moon shape. Pinch edges tightly to seal.
- In large skillet, heat avocado oil over medium heat. Add gyoza to skillet in a single layer, working in batches if needed. Cook until golden brown, then flip gyoza and repeat for other side.
- Remove from pan and serve with gyoza sauce.