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Wagamama

Chicken Gyoza Recipe

Learn how to make authentic Wagamama chicken gyoza at home with this quick and easy recipe. Discover how to cook crispy Japanese dumplings filled with seasoned chicken. Perfect homemade gyoza recipe for beginners.

Prep

30 mins

Cook

15 mins

Serve

Kcal

180

<ul class="ingredients-main-list"><li class="ingredients-single-item">500g boneless chicken thighs, minced (or chicken breast if preferred)</li><li class="ingredients-single-item">200g white cabbage, finely chopped</li><li class="ingredients-single-item">2 spring onions, finely chopped</li><li class="ingredients-single-item">2 cloves garlic, minced</li><li class="ingredients-single-item">1 tbsp fresh ginger, grated</li><li class="ingredients-single-item">1 tbsp soy sauce</li><li class="ingredients-single-item">1 tsp sesame oil</li><li class="ingredients-single-item">1 tsp cornflour</li><li class="ingredients-single-item">1/2 tsp white pepper</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">30 round gyoza wrappers (or wonton wrappers as alternative)</li><li class="ingredients-single-item">2 tbsp vegetable oil for frying</li><li class="ingredients-single-item">120ml water for steaming</li><li class="ingredients-single-item">3 tbsp soy sauce for dipping</li><li class="ingredients-single-item">1 tbsp rice vinegar for dipping</li><li class="ingredients-single-item">1 tsp chili oil for dipping (optional)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by preparing your filling mixture. In a large mixing bowl, combine the minced chicken thighs with the finely chopped cabbage. The cabbage needs to be chopped quite small, roughly 2-3mm pieces, as larger chunks will make folding the gyoza difficult. Add the chopped spring onions, minced garlic, and grated ginger to the bowl.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Season the mixture with soy sauce, sesame oil, cornflour, white pepper, and salt. Using clean hands or a wooden spoon, mix everything together thoroughly for about 2-3 minutes until the mixture becomes slightly sticky and well combined. The cornflour will help bind everything together and create that perfect texture. Cover the bowl and refrigerate for 30 minutes to allow the flavours to meld together.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the filling chills, prepare your workspace for folding. Set up a clean work surface with a small bowl of water, the gyoza wrappers, and a clean tea towel. Remove the filling from the refrigerator and give it one final stir.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Take one gyoza wrapper and place it in the palm of your hand. Add approximately 1 tablespoon of filling to the center of the wrapper - don't overfill as this will make sealing difficult. Dip your finger in water and wet the entire edge of the wrapper, creating a thin border of moisture.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Fold the gyoza by bringing the edges together to form a half-moon shape. Starting from one end, create 5-6 small pleats along the edge, pressing firmly to seal each pleat. The key is to pleat only the top layer of the wrapper while keeping the bottom layer smooth. This creates the classic gyoza shape with a flat bottom and pleated top. Place the finished gyoza on a floured tray and cover with a damp tea towel. Repeat until all filling is used.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Heat the vegetable oil in a large non-stick frying pan over medium-high heat. Once hot, carefully place the gyoza flat-side down in the pan, making sure they don't touch each other. You may need to cook in batches. Fry for 2-3 minutes until the bottoms are golden brown and crispy.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Carefully pour the water into the pan - it will sizzle and steam vigorously, so be cautious. Immediately cover the pan with a tight-fitting lid and reduce the heat to medium. Steam for 6-8 minutes until the water has completely evaporated and the gyoza wrappers become translucent.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Remove the lid and increase the heat to medium-high again. Cook for another 1-2 minutes until you hear gentle sizzling, which indicates the bottoms are crisping up again. The gyoza should have crispy golden bottoms and tender steamed tops.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>While the gyoza finish cooking, prepare the dipping sauce by combining soy sauce, rice vinegar, and chili oil in a small bowl. Stir well and set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Carefully transfer the gyoza to a serving plate, arranging them crispy-side up. Serve immediately while hot with the dipping sauce on the side. The perfect gyoza should have a crispy, golden bottom, tender steamed top, and juicy, flavourful filling that bursts with each bite.</li></ol>

FAQ for

Chicken Gyoza Recipe

What ingredients are used in Chicken Gyoza Recipe from Wagamama?

The main ingredients include 500g minced chicken thighs, white cabbage, spring onions, garlic, ginger, soy sauce, sesame oil, cornflour, white pepper, salt, and gyoza wrappers for authentic Japanese dumplings.

How to cook Chicken Gyoza Recipe from Wagamama at home?

Learn how to cook Wagamama Chicken Gyoza Recipe from Wagamama by mixing the filling, wrapping in gyoza skins, then using the pan-fry and steam method - fry until golden, add water, cover and steam, then crisp up the bottoms for the perfect texture.

What's the best folding technique for Japanese gyoza dumplings?

Create 5-6 small pleats along one edge while keeping the bottom smooth. Wet the wrapper edges, fold into a half-moon shape, and press firmly to seal each pleat for the classic gyoza appearance.

Can you use chicken breast instead of thighs for gyoza filling?

Yes, chicken breast can substitute thighs, though thighs provide more flavour and moisture. If using breast, consider adding extra sesame oil or a bit more seasoning to enhance the filling's juiciness.

What's the perfect cooking method for crispy-bottom gyoza?

Use the pan-fry and steam technique: fry flat-side down until golden, add water and steam covered for 6-8 minutes, then uncover and fry again briefly to re-crisp the bottoms for optimal texture.

The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required. This recipe is inspired by the flavours of this restaurant's dishes and has been independently developed for home cooking. It is not an exact match to the proprietary recipe used by the restaurant. This website is not affiliated with or endorsed by the restaurant.

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    "1 tbsp soy sauce",
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Wagamama

Chicken Gyoza Recipe

Learn how to make authentic Wagamama chicken gyoza at home with this quick and easy recipe. Discover how to cook crispy Japanese dumplings filled with seasoned chicken. Perfect homemade gyoza recipe for beginners.

Prep

Cook

Serve

Kcal

Ingredients

Directions

What ingredients are used in Chicken Gyoza Recipe from Wagamama?

How to cook Chicken Gyoza Recipe from Wagamama at home?

What's the best folding technique for Japanese gyoza dumplings?

Can you use chicken breast instead of thighs for gyoza filling?

What's the perfect cooking method for crispy-bottom gyoza?

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