Easy Kosher Recipes » Chicken » Chicken Gyoza

Chicken Gyoza

Super Delicious
גיוזת עוף ופטריות שיטאקי

Chicken Gyoza is stuffed with minced chicken, of course - but also other great things like shitake mushrooms, vegetables and spices. Chicken gyoza dumpling are actually half fried - half steamed. The result of course is supper-delicious! Do not worry - no special tools are required for the making of this dish, only a pan that has the appropriate sized lid. Dont forget about the work service. Preparation is not complicated - but requires some skill. Do not worry - if you follow the instructions you will quickly champion the chicken gyoza.
No ratings yet
Print Pin Rate
Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour
Servings: 25 units


Gyoza Dough

  • 2 Cups Flour
  • 3/4 Cup water
  • 1/4 Teaspoons Salt


  • 1 lbs Ground Chicken
  • 1 Pack 7-8 mushrooms Shitaki Mushrooms
  • 1 Cup - Chopped White cabbage
  • 3 Stalks Green Onions
  • 1 Carrot
  • 1/2 Teaspoon Garlic Powder
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Sesame Oil

For the cooking!

  • As needed Boiling Water
  • As needed Canola Oil


Making the dough

  • Place the flour and the salt in a bowl
  • Slowly but surely pour in the water and knead the dough until it becomes flexible and sturdy
  • Wrap the dough in nylon and let it rest on the side for half an hour

Making the filling

  • Make the shitaki mushrooms according to the packet (soak in boiling water)
  • When the mushrooms are ready - chop them into small cubes
  • Chop the green onions
  • Chop the cabbage
  • Finely slice the carrots into thin strips and chop to the length of 1cm
  • Mix all the ingredients together with the all the spices and the minced chicken

Making the Gyoza!

  • On a floured surface, roll the dough to 2mm thickness (for those with a pasta machine - your more than welcome to use it!)
  • Cut into circles - diameter of 6cm
  • Place a teaspoon of the filling in the middle (I just use my hands, but you must make sure it is a nice amount - not too much, not too little)
  • Close the circle into two and tighten at the edge
  • Make 4-6 pinches along half a circle - thus making sure they wont open in the cooking
  • Continue these actions until either the filling or the dough is finished
  • In a large and flat pan, heat up 1 1/2 tablespoon of oil (in the meantime get a bowl ready with boiling water)
  • Place the gyozas in the pan, make sure they are not touching one another and fry until both sides are nice and golden (approx 2-3 minutes)
  • As soon as both sides have become nice and golden, quickly pour over them 1/4 cup of boiling water and close the lid right away!
  • Cook until all the steam disappears
  • Open the lid, turn the gyoza - Pour another quarter cup of boiling water and cover again immediately.
  • Cook until all the water disappears
  • Take them out the pan
  • Continue to cook using this method until all the gyozas are finished
  • Ready!

You can try this...

Recipe Rating

* By using this form you agree with the storage and handling of your data by this website.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

By clicking "Accept" or continuing to use our site, you acknowledge that you accept our Privacy Policy and Terms of Use. We also use cookies to provide you with the best possible experience on our website. You can find out more about the cookies we use and learn how to manage them here. Feel free to check out our policies anytime for more information. Accept Read More