Chicken Gyoza

Makes  30
Preparation   15 mins
Cooking   10 mins
Print recipe


  • 300g Lilydale Free Range Chicken Mince
  • 2 garlic cloves, crushed
  • 3cm piece ginger, finely grated
  • 80g sliced water chestnuts, drained, finely chopped
  • ½ cup Chinese cabbage, finely shredded
  • 2 green onions, finely chopped
  • ¼ cup coriander leaves, finely chopped
  • 2 tablespoons light soy sauce + extra, to serve
  • 1 teaspoon sesame oil
  • ½ tablespoon castor sugar
  • Pinch white pepper
  • 40 gowgee wrappers
  • 2 teaspoons peanut oil

Pickled ginger, cucumber ribbons, coriander sprigs and brown rice, to serve


  1. In a large bowl combine chicken mince, garlic, ginger, water chestnuts, cabbage, green onions, coriander, light soy, sesame oil, sugar 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 non-stick frypan over high heat until just smoking. Remove from heat. Arrange the dumplings over the base of the pan. Return to heat, reduce heat to medium and cook for 2 minutes or until the base of the dumplings are golden. Sprinkle approximately 2 tablespoons of water evenly over the gyozas. Cover and cook for 3–4 minutes or until gyozas are cooked through and water has evaporated. Remove from heat and set aside for 2 minutes. (You may need to do these in 2 batches.)
  4. Serve gyoza with extra light soy sauce, pickled ginger, cucumber ribbons, coriander sprigs and brown rice, if desired.


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