1. Chop chinese chive and chinese cabbage into fine pieces.
2. Put minced chicken and 【A】 in a bowl, then mix well. Add ingredients of (1) and mix well.
3. Put 【2】 on dumpling skin and wrap.
4. Add oil in a frying pan and turn the heat on. Place Gyoza (3) on it. When the surface is browned, add water up to 1/3 height of Gyoza. Then put the lid on the frying pan and steam-cook it on medium-high heat for 4-5 min.
5. Remove the lid, cook it over high heat until the liquid evaporates.
6. If there is a lot of water, remove water by opening the lid slightly. Cook until the surface of Gyoza is crispy.
Course Side Dish
Cuisine Japanese
Servings 4 servings


  • 1 pack Dumpling Skin
  • 200 grams Minced Chicken
  • 1/2 bunch Chinese Chive
  • 2 leaves Chinese Cabbage
  • 1 tbsp Vegetable Oil

Group A

  • 1 tsp Chicken soup stock powder
  • 2 tsp Oyster sauce
  • 1 tsp Sesame Oil
  • 1 tbsp Potato Starch

Dipping Sauce

  • as needed Soy Sauce
  • as needed Vinegar
  • as needed S&B La Yu (Chili Oil)
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