Japanese Pan-Fried Chicken Gyoza

A ground chicken filling is the start of these delicious fried dumplings. Try them with our homemade gyoza dipping sauce recipe.

pan fried chicken gyoza

Kelsey Hansen

Cook Time:
1 hrs
Total Time:
1 hrs

Mirin, a sweet rice wine, balances well with tamari's salty richness in this gyoza recipe. Crinkly-edge napa cabbage, or Chinese cabbage, backs up the mirin with a subtle sweetness. Just when you thought these homemade dumplings couldn't get any better, the pan-frying in peanut oil brings a nutty taste that will leave your stomach hungry for more. Our step-by-step instructions for wrapping these dumplings make it easy to build these authentic Japanese dumplings from scratch.


Japanese Pan-Fried Chicken Gyoza

  • 8 oz. uncooked ground chicken

  • 2 cups shredded napa cabbage

  • 2 Tbsp. finely chopped shallot

  • 2 Tbsp. tamari or soy sauce

  • 2 Tbsp. mirin (sweet rice wine)

  • 1 Tbsp. toasted sesame oil

  • 26 dumpling wrappers rolled thin

  • 2 to 3 Tbsp. peanut oil or vegetable oil

Tamari-Garlic Dipping Sauce

  • 2 Tbsp. tamari or soy sauce

  • 2 Tbsp. thinly sliced green onion

  • 1 Tbsp. rice vinegar

  • 2 garlic cloves, minced

  • 1 tsp. sesame seeds


  1. For filling, in a bowl combine chicken, cabbage, shallot, tamari, mirin, and sesame oil; mix well.

  2. Cover wrappers with a slightly damp towel to keep them from drying out. Fill a small bowl with water. Place a wrapper on the work surface. Spoon one heaping teaspoon filling onto the center of the wrapper.

  3. To shape dumpling, dip your finger in water and moisten the edges all around.

  4. gyoza dumpling how to

    Carson Downing

    Using your thumb and index finger on one hand, make a small pleat on one edge of the wrapper. Fold the pleat over and press into side of wrapper.

  5. gyoza dumplings being folded with filling

    Carson Downing

    Continue making a total of five to six pleats on one side of the wrapper.

  6. finished and folded handmade gyoza dumpling

    Carson Downing

    Bring the unpleated side of the wrapper up to the pleated side and pinch sides together to seal.

  7. Set shaped dumpling on a baking sheet and cover with a slightly damp towel. Repeat with remaining wrappers and filling.

  8. Heat a 12-inch skillet or a large flat-bottom wok over medium-high until a bead of water sizzles and evaporates on contact. Add 1 Tbsp. of the peanut oil and swirl to coat the bottom. Place seven to 10 dumplings, smooth sides down, in skillet. Cook until dumplings start to brown, 2 to 3 minutes. Reduce heat to medium.

    Test Kitchen Tip: Pan-frying is the most common way to cook gyoza. To protect yourself against splattering oil when you add water for the final steaming step, hover a lid over the pan as you pour the water into the hot skillet, then cover quickly.

  9. Carefully add ¼ cup water to skillet; immediately cover with a lid to contain any spitting oil. Steam dumplings until most of the water has evaporated, 4 to 5 minutes. Uncover; loosen dumplings with a spatula. They should be golden brown on bottom. Carefully wipe skillet dry; repeat with remaining oil and dumplings.

  10. Serve gyoza with Tamari-Garlic Dipping Sauce.

Make-Ahead Tip: Batch-freezing is the best way to preserve the gyoza. Arrange uncooked dumplings on a baking sheet lined with parchment paper. Freeze until dumplings are firm, 30 minutes to 1 hour. Transfer frozen dumplings to a resealable plastic freezer bag; freeze up to 3 months. Cook frozen dumplings as directed in Step 5, adding 2 minutes to steaming time.

Nutrition Facts (per serving)

540 Calories
26g Fat
43g Carbs
31g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 540.4
% Daily Value *
Total Fat 26.4g 34%
Saturated Fat 6g 30%
Cholesterol 118.5mg 39%
Sodium 1862.5mg 81%
Total Carbohydrate 43.1g 16%
Dietary Fiber 1.8g 7%
Total Sugars 5.5g
Protein 30.7g
Vitamin D 0.1mcg 1%
Vitamin C 4.7mg 23%
Calcium 87.3mg 7%
Iron 3.9mg 22%
Potassium 691mg 15%
Fatty acids, total trans 0.1g
Vitamin D 6.1IU
Alanine 1.6g
Arginine 1.9g
Ash 7.1g
Aspartic acid 2.6g
Caffeine 0mg
Carotene, alpha 26.7mcg
Choline, total 81.8mg
Copper, Cu 0.3mg
Cystine 0.4g
Energy 2260.6kJ
Fluoride, F 0mcg
Folate, total 89.7mcg
Glutamic acid 5.9g
Glycine 1.4g
Histidine 0.9g
Isoleucine 1.3g
Leucine 2.3g
Lysine 2.2g
Methionine 0.7g
Magnesium, Mg 56.7mg
Manganese, Mn 0.6mg
Niacin 9.6mg
Phosphorus, P 325.8mg
Pantothenic acid 1.2mg
Phenylalanine 1.3g
Phytosterols 56.1mg
Proline 1.7g
Retinol 16.6mcg
Selenium, Se 40mcg
Serine 1.3g
Starch 0g
Theobromine 0mg
Threonine 1.2g
Vitamin E (alpha-tocopherol) 2.3mg
Tryptophan 0.3g
Tyrosine 1g
Valine 1.4g
Vitamin A, IU 314.2IU
Vitamin A, RAE 29.4mcg
Vitamin B-12 0.7mcg
Vitamin B-6 0.6mg
Vitamin K (phylloquinone) 25.7mcg
Water 168.9g
Zinc, Zn 2.8mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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