Crispy-bottomed chicken gyoza with juicy filling, served with a tangy homemade dipping sauce. Perfect as an appetizer or a light meal.
Serves: 2 people | Time: 20 minutes
Ingredients
Gyoza:
- 12-15 frozen chicken gyoza
- 1 tablespoon vegetable oil (for frying)
- ¼ cup water (for steaming)
For the Dipping Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar (or white vinegar)
- ½ teaspoon sesame oil
- ½ teaspoon sugar (optional, for sweetness)
- ½ teaspoon chili flakes or chili oil (optional, for heat)
- 1 clove garlic, minced (optional, for extra flavor)
- ½ teaspoon grated ginger (optional)
- ½ tablespoon chopped green onions (optional, for garnish)
Instructions
-
Heat the Oil
- In a nonstick pan, heat 1 tablespoon of vegetable oil over medium heat.
-
Cook the Gyoza
- Arrange the frozen gyoza flat-side down in the pan, ensuring they don’t touch.
- Fry for 2-3 minutes until the bottoms are golden brown.
-
Steam the Gyoza
- Carefully add ¼ cup of water to the pan and immediately cover with a lid.
- Allow the gyoza to steam for 5-6 minutes or until the water evaporates.
-
Crisp Up the Bottoms
- Remove the lid and let the gyoza cook for another 1-2 minutes to crisp up the bottoms.
- Transfer to a serving plate.
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Prepare the Dipping Sauce
- In a small bowl, combine all the dipping sauce ingredients: soy sauce, rice vinegar, sesame oil, sugar (optional), chili flakes, garlic, ginger, and green onions.
- Mix well and let it sit for a few minutes to blend the flavors.
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Serve
- Serve the crispy gyoza hot with the dipping sauce on the side.
Tips
-
For a healthier version, steam the gyoza for 8-10 minutes without frying.
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Adjust the chili flakes to your preferred spice level.
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Pair with steamed vegetables or miso soup for a balanced meal.
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Store leftover dipping sauce in the fridge for up to 3 days.