Home > Recipes > Gyozas



    • 1 packet (500 g) Dim Sum Skin (Gyoza)
    • 1.5 kg green leafy vegetable (Chinese cabbage, jiu cai, or xiao bai cai), washed
    • 700 g ground chicken
    • 2/3 cup Shaoxing Wine
    • 1/2 cup oil
    • 3 tablespoons sesame oil
    • 1 tablespoon salt
    • 3 tablespoons soy sauce
    • 1/4 teaspoon white pepper powder
    • 2/3 cup water (more needed for wrapping)


  • Blanch vegetables by putting in a pot of boiling water and transfer to ice bath to cool. Squeeze out all the water and chop very finely

  • Mix vegetables, meat, wine, oil, sesame oil, salt, soy sauce, white pepper powder, and 2/3 cup water in a large bowl until very well-combined

  • Dampen the edges of gyoza skin with some water. Put a tablespoon of filling in the middle

  • Fold the skin in half and pinch the edges together until completely sealed. Repeat until all filling is gone

  • Heat 2 tablespoons oil in pan over medium high heat. Place dumplings in pan and fry for 2 minutes

  • Pour a thin layer of water into the pan, cover, and reduce heat to medium-low. Allow dumplings to steam until water has evaporated

  • Remove the cover, increase heat to medium-high and fry for few more minutes until the bottom of dumplings are golden brown and crisp

  • Serve hot with soy sauce, black vinegar, or chili sauce