Chicken Coriander Gyoza

Nutrition · per serving

Steps

1. 1

   Finely shred the cabbage, place it in a large bowl, and lightly knead with a pinch of salt. Let it sit for 5 minutes, then squeeze out the excess liquid with your hands.

   150 g Cabbage, very finely shredded1 tsp (to taste) Salt
2. 2

   If using whole chicken, finely chop it or briefly break up pre-ground chicken with a fork, then add it to the bowl along with ginger, garlic, spring onions, and the squeezed cabbage.

   300 g Chicken breast, finely chopped or ground chicken15 g (about 1 tbsp) Fresh ginger, finely grated2 Garlic cloves, finely chopped3 stalks (≈60 g) Spring onions, finely sliced150 g Cabbage, very finely shredded
3. 3

   Add soy sauce, rice vinegar, sesame oil, lemon zest, salt, and pepper to the filling and mix well until it holds together slightly sticky; taste and add 1 tsp of sugar/honey or more soy sauce if needed.

   30 ml Soy sauce (light, reduced sodium)15 ml Rice vinegar10 ml Sesame oil (toasted)1 tsp Lemon zest, finely grated1 tsp (to taste) Salt½ tsp Black pepper, freshly ground1 tsp Sugar or honey (for dip, optional)
4. 4

   Lightly flour your work surface or dust it with a dry cloth; take one dough circle per gyoza, place about 1 to 1.5 tsp of filling (depending on thickness) in the center, moisten the edge with a little water, then fold into a half-moon shape and seal with 3–4 simple pleats. Repeat until the filling and wrappers are used up.

   24 pieces (about 300 g) Gyoza wrappers (store-bought)
5. 5

   Preheat a large non-stick pan over medium-high heat, add vegetable oil to the pan, and place the gyoza flat side down next to each other (do not overcrowd).

   2 tbsp (30 ml) Vegetable oil for frying
6. 6

   Fry for 2–3 minutes until the bottom is golden brown, then check briefly with a spatula; once the color is right, add 80 ml of water to the pan and immediately cover with a lid, reducing the heat to medium.

7. 7

   Steam the gyoza for 4–5 minutes until the water has almost evaporated and the dough skin appears translucent; remove the lid and fry for another 1–2 minutes over high heat to crisp up the bottom again.

8. 8

   While the gyoza are steaming, prepare the dip in a small bowl: mix soy sauce with rice vinegar, lemon juice, sesame oil, and optionally sugar/honey and chili flakes, then taste.

   30 ml Soy sauce (light, reduced sodium)15 ml Rice vinegar15 ml (½ lemon) Fresh lemon juice10 ml Sesame oil (toasted)1 tsp Sugar or honey (for dip, optional)1 tsp Chili flakes or Sriracha (optional)
9. 9

   Remove the gyoza from the pan, sprinkle with chopped coriander, and serve immediately with the lemon-soy dip; drizzle extra lemon juice over the gyoza to taste.

   20 g (a generous bunch) Fresh coriander, roughly chopped15 ml (½ lemon) Fresh lemon juice

Origin & History

Gyoza originated from Chinese jiaozi and were adopted and further developed in Japan; the pan-fried variant (yaki-gyoza) is very popular in Japan because it remains crispy on the outside and juicy on the inside. Coriander is a modern, regional variation that brings freshness and citrus notes to the classic filling.