Chicken Gyoza

This Chicken Gyoza is easy to make and requires only 6 ingredients! Gyoza originates in Japan, although gyoza is very similar to Chinese potstickers. The filling can get as complicated as you want, but I like to keep it simple! Plus, this simple filling is still packed with flavor.

You can make the gyoza wrappers from scratch, but I like to save time and buy pre-made wrappers at the store! This cuts down the prep time and they still taste delicious. You can find gyoza wrappers at any Asian market. They are kept in the fridge section and are round and usually about 3 inches wide.

This recipe makes about 40 dumplings, so there are plenty to feed everyone! Or, if you are feeding less people, you can store these in the freezer! Once you’ve folded the gyoza up, add the one’s you are not going to eat to a freezer safe container and save them for later! Next time you eat them, just add a few minutes onto the cook time since you’ll be eating them from frozen.

There are many ways you can fold gyoza to seal them, but this is the most traditional way. I’ve added a video here to show the process of making these gyoza, including how I fold them.

As always, if you have any questions, please reach out. And if you try these gyoza, tag me @thepalatablelife — I’d love to see your creations!

Chicken Gyoza

Prep Time 30 mins
Cook Time 10 mins


  • 1 package gyoza / dumpling wrappers about 40
  • 1 pound ground chicken or pork
  • 1 cup cabbage finely chopped
  • 1/3 cup green onions chopped
  • 2 tbsp sesame oil
  • 1 tbsp ginger grated


  • Combine the ground chicken, cabbage, green onions, sesame oil, and ginger in a bowl. Mix until everything is evenly distributed.
  • Fill a small bowl with water. Dip your finger in the water and wet the outside of one gyoza wrapper. Scoop about 1 tbsp of the meat mixture onto the wrapper.
  • Starting on the right side, pinch a small section of the wrapper together. Fold the top layer over on itself, pressing it down and sealing it with the bottom layer (watch my video above for a visual). Continue until the entire wrapper is folded and sealed. Continue until the meat is all used.
  • Add several dumplings to a large pan with oil over medium high heat. Let them cook for 2-3 minutes until the bottom of each is starting to brown. When they are golden brown, turn the heat down to medium low and add 1/4 cup of water.
  • Put a lid on the pan and let the dumplings cook for 7-8 minutes, until the meat is cooked through. Check the dumplings half way through the cooking time. If the water has all cooked up, add a few tablespoons more.
  • Once the gyoza are finished, enjoy them while they are hot!

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