Chicken Gyoza

Perfect for your Friday night fakeaway! These delicious Japanese dumplings, known as yaki gyoza, are packed full of flavour and are bound to be a sure fire hit with all the family.


  • 2 tbsp cornflour
  • 26 ready-made gyoza skins
  • 2 tbsp vegetable oil
  • 4 spring onions, chopped
  • 2 large cabbage leaves, stem removed, roughly chopped
  • 1.5cm fresh ginger, peeled and chopped
  • 1 clove of garlic
  • 50g water chestnuts, drained
  • 2 tsp soy sauce
  • 2 tsp oyster sauce
  • 1 tsp cooking sake
  • 2 tsp oyster sauce
  • 1/2 tsp sesame oil
  • 140g chicken mince


  1. Begin by popping the spring onions, cabbage, ginger and garlic into a food processor and blitz until you have a fine mixture. Add the water chestnuts and pulse, then pour in the soy sauce, oyster sauce, sake and sesame oil then whizz again.
  2. Tip the mixture out into a bowl and add the minced chicken. Using wet hands, combine everything together then place in the fridge until you’re ready to use.
  3. To assemble, have a bowl of water to hand, and sprinkle the cornflour out onto a plate. Hold a dumpling skin in the palm of one hand, then pile a teaspoon of the filling onto the centre of the skin.
  4. Dip one finger into the bowl of water, then wipe around the edge of the skin. Bring the edges together and pinch into pleats along one side, sealing the skin and keeping the filling in the middle as you go. Place the sealed gyoza onto the plate dusted with cornflour, then repeat with each skin until you have made 26 gyoza.
  5. Take a non stick frying pan and brush with 1 tbsp of the oil. Working in batches, fry each gyoza on one side only, usually around 2 minutes. Add a splash of water the pan and cover with a sheet of tin foil that has had holes poked through. Cook for a further 3-5 minutes until all the water has evaporated and the filling is cooked through. Set to one side, and repeat this process until they have all been cooked.

Lead image: AnastasiaNurullina via Getty images.