Chicken, cabbage and spring onion gyoza


I’ve been completely inspired this week to make my own gyoza dumplings after spending the weekend with my Can-asian friend Kim, who taught me how to put them together. She told me how her mum likes to make chicken dumplings but it’s hard to find chicken mince over here. I decided I’d have a go at chopping up a couple of chicken breasts really finely, it seems the results paid off!

{Makes about 20 gyoza}


  • A pack of gyoza wrappers
  • 2 free range chicken breasts
  • 3 spring onions
  • 2 savoy cabbage leaves
  • 1/2tsp mirin
  • 1/2tsp oyster sauce
  • 1tsp dark soy sauce
  • Pinch of pepper


  1. Using a large knife, chop the chicken finely, so it becomes mince-like.
  2. Top and tail the spring onions, then remove the outer layers. Chop finely.
  3. Rinse the cabbage leaves well, then remove hard stalky bits. Also chop finely.
  4. Mix the chicken, spring onions, cabbage, mirin, soy sauce and pepper together in a bowl, making sure all the ingredients are evenly distributed.
  5. Make the gyoza, I used this tutorial to show me how to do it: How to make gyoza
  6. In a wok, heat 2tsp oil on a medium heat, and put about half of the gyoza in the pan to fry gently on each side for a couple of minutes. Watch they don’t burn!
  7. Add boiling water up to about halfway up the gyoza, and put a lid on the wok. Leave until the water has just about evaporated.
  8. Serve with soy sauce, sweet chilli dipping sauce, or more traditionally ponzu sauce. You can store these in the freezer for up to a month once you’ve made them – perfect for emergency asian snacking!


  1. Para says

    These look delicious! I know you posted them a while ago, but I wondered if you could answer some questions-
    Do you cook the chicken prior to putting it in the gyoza? Or does it become cooked within the wrapper? Also, if you freeze them, do you do so after cooking, or before, and how do you defrost them?

    • Becs says

      Hi Para,

      I didn’t cook the chicken first, but by only putting a small amount in it will ensure there’s no raw chicken when you cook it. When you freeze it, you freeze them before cooking – put them on a baking tray in the freezer for 30-40 minutes then you can put them in a box together. It stops you have to try and pull apart gyoza when you only want to use a few!


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