Chicken & Napa Cabbage Gyoza


I love all kinds of dumplings (almost all) especially the savoury dumplings. Chinese, Japanese or even Nepalese and Indian dumplings like momos, but when I have to make it at home I prefer to make Japanese Gyoza. It is easier to make gyoza rather than other type of dumplings, no need to heat the steamer and my favorite is they have both fried and steam texture.

Make this dumplings is so easy, you just have to mix all the ingredients for filing, then wrapped with the gyoza wrapper. If you can find a gyoza wrapper and have a lot of free time like me, I suggest you to make homemade gyoza wrapper. I promise all your hard work will pay off and these little parcel of mince chicken and shrimp could send you to heaven.



  • 4 cups finely chopped napa cabbage
  • 1/2 teaspoon salt
  • 4 ounces ground chicken
  • 5 ounces shrimp, shelled, deveined, and chopped
  • 2 cloves garlic, crushed into paste
  • 1/2 tablespoon freshly grated ginger
  • 1 medium green onion, finely chopped
  • 1 teaspoon sesame oil
  • 1/2 teaspoon soy sauce
  • 1/2 teaspoon white pepper
  • 1/4 teaspoon sugar

to assemble

  • 1/2 tablespoon cornstarch
  • 1/4 cup water
  • 40-50 gyoza wrapper

to cook

  • 1 tablespoon sesame oil
  • 1/2 cup water

dipping sauce

  • 6 tablespoon soy sauce
  • 3 tablespoon rice vinegar
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon chilli oil
  • toasted sesame seed


  • In a bowl, toss the cabbage with salt and let it sit for 10 minutes. Drain and squeeze the cabbage to remove excess water.
  • Transfer the cabbage to a bowl. Add the chicken, shrimp, ginger, garlic, and green onion, mix well. Season with sesame oil, soy sauce, white pepper, and sugar. Mix everything together.
  • Mix cornstarch and water in a small bowl. Place a about a teaspoon filling in the centre or gyoza skin. Moisten the edge of the wrapper with cornstarch mixture, and fold the wrapper in half to enclose the filling. Pinch the centre of the wrapper and make pleats along the edges. Set aside the dumpling and repeat with remaining skins.
    If you want to freeze the dumplings, lay dumpling on a tray (not touching) and freeze it for 1-2 hours, then transfer them to a freezer bag.
  • Heat a large skillet over medium-high heat. Add 1 teaspoon sesame oil and let it hot. Arrange the dumplings in a single layer and cook until browned at the bottom, about 3 minutes. Carefully add the water, and drizzle in 1/2 teaspoon sesame oil around the edge of the skillet. Put the lid on, lower the heat and cook for about 2 minutes. Remove the lid, raise the heat slightly and continue to cook until all the water has evaporated.
  • Chicken Gyoza

3 thoughts on “Chicken & Napa Cabbage Gyoza

  1. Like you I love dumplings – anything goes as far as stuffing. These must be quite delicious. We tried our hand at Mongolian dumplings. They were quite tasty, but quite a challenge to twist into those traditional packages! Gina

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