Saturday, October 8, 2011


Chicken gyozas

Wrap up these little parcels of chicken mince for a tasty beginning to your Japanese inspired dinner.

Preparation Time

15 minutes

Cooking Time

10 minutes




  • 300g chicken mince
  • 1 cup finely shredded white cabbage
  • 2 green onions, ends trimmed, thinly sliced
  • 2 tsp finely grated ginger
  • 1 small garlic clove, crushed
  • 2 tbsp tamari (see note)
  • 2 tsp sake
  • 1 tsp caster sugar
  • 1 tsp sesame oil
  • Pinch ground white pepper
  • 40 gowgee or gyoza wrappers
  • 2 tsp peanut oil
  • 2 tbsp water
  • Green onions, thinly sliced
  • Tamari (see note)


  1. Combine chicken mince, cabbage, green onions, ginger, garlic, tamari, sake, sugar, sesame oil and pepper in bowl.

  2. Place a gyoza wrapper on a clean work surface. Spoon a heaped teaspoon of chicken mixture on to the centre of the wrapper. Brush the edge with a little water. Use your fingertips to pleat the edge 4-5 times. Fold over to enclose the filling. Place on a plate. Repeat with remaining mix and wrappers.

  3. Heat peanut oil in a large frypan over high heat until just smoking. Remove from heat. Arrange the dumplings over the base of the pan. Return to heat and cook for 2 minutes or until the base of the dumplings are golden. Sprinkle water evenly over the gyozas. Cook, covered, for 3-4 minutes or until gyozas are cooked through and water has evaporated. Remove from heat and set aside for 2 minutes.

  4. Place on a serving platter and sprinkle with green onions. Serve immediately with tamari.


  • Tamari is a Japanese soy sauce found in the Asian section of grocery stores.

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