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Home » Recipes

Chicken Yaki Gyoza with Umeboshi and Shiso

Published: Aug 17, 2023 · Modified: Sep 12, 2023 by Yuto Omura

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These unique chicken pan-fried gyoza are flavored with pickled plums and perilla leaves. The subtly sour and refreshing taste paired with tangy ponzu sauce is totally addictive!

Chicken gyoza with umeboshi and perilla leaves (shiso) on a cream rectangular plate with ponzu dipping sauce close up

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Jump to:
  • What is Chicken Yaki Gyoza?
  • Ingredients and Substitution Ideas
  • Step-by-Step Process
  • Storage Options
  • Chicken Yaki Gyoza with Umeboshi and Shiso

What is Chicken Yaki Gyoza?

Yaki gyoza is Japan's most popular dumpling dish inspired by Chinese jiaozi. The main characteristic of Japanese gyoza is that it is neither steamed nor served in soup, but pan-fried. The word "yaki" means "to fry" and this cooking method results in a perfectly crisp base that can't be beaten.

The most mainstream gyoza in Japan is pork yaki gyoza, but it can also be deep-fried (age-gyoza), boiled in soup (sui gyoza) or even be made with different fillings, such as tofu gyoza or prawn gyoza.

In this article, I will be sharing a chicken-based gyoza recipe.

How I Developed This Recipe

The most common gyoza in Japan is pork yaki gyoza. Pork is often fatty and succulent with a unique sweetness compared to chicken, so the key was how to compensate for this.

However, I wanted to create a chicken gyoza rivaling the pork version. To achieve this, I decided to mix ground chicken with small chunks of chicken thigh to increase juiciness and improve the texture.

For flavor, I used umeboshi (pickled plums), shiso (perilla leaves), and sesame seeds to give the chicken gyoza a sour taste that sets them apart from traditional pork gyoza. I paired it with a ponzu for the dipping sauce to complement the dish. This gyoza is perfect for people who love sour flavors.

Chicken gyoza with umeboshi and perilla leaves (shiso) on a cream rectangular plate with ponzu dipping sauce

Ingredients and Substitution Ideas

  • Ground chicken: The primary base for chicken gyoza. While chicken breast and thigh mince are suitable, the thigh mince yields a juicier result.
  • Chicken thigh: To enhance juiciness and add more texture, I add roughly chopped chicken thighs to the filling.
  • Yellow onion: Though yellow onions are mainstream in Japan, white onions are an acceptable substitute.
  • Pickled plums (umeboshi): This unique Japanese ingredient gives a distinct sour flavor. Once deseeded, mash into a paste with a knife. I find that 2 medium-sized umeboshi will make about 1 tbsp of paste. You can also purchase ume paste here on Amazon.
  • Perilla leaves (ooba/shiso): These harmonize beautifully with pickled plums and add a refreshing flavor to the filling.
  • Sesame seeds: Often hailed as a secret ingredient, they complement both ume and shiso leaves.
  • Green cabbage: While green cabbage is preferred, other varieties work just as well when finely chopped.
  • Garlic chives: A crucial flavor component for chicken gyoza. In their absence, you can use regular chives or green onions.
  • Sake: If unavailable, white wine or dry sherry are good substitutes.
  • Soy sauce: For a budget-friendly option, Kikkoman soy sauce is reliable. Check our soy sauce guide for further insights on selection in Japanese cooking.
  • Sesame oil: Adds flavor and contributes to the crispy base. Kadoya's sesame oil is highly recommended.
  • Grated ginger: If desired, ginger paste is a handy alternative.
  • Gyoza wrappers: Used to wrap the filling. You can try making your own homemade gyoza wrappers with my recipe or opt for store-bought ones for convenience.
  • Hot water: Adding freshly boiled water to the pan after the gyoza has crisped up underneath not only helps steam the top and cook the gyoza all the way through but also prevents cooling the pan (which would happen if you add cold water), ensuring a beautiful sear. It also stops the gyoza from sticking together!
  • Ponzu sauce: This is used as the dipping sauce. Opt for store-bought versions or make a homemade version at home.
Japanese Pantry Ideas

I have listed my recommended Japanese condiments, tools, and ingredients in the Sudachi Recipes Amazon shop. If you want to keep making various Japanese foods at home, please check it out!

Chicken gyoza with umeboshi and perilla leaves (shiso) on a cream rectangular plate with ponzu dipping sauce

Step-by-Step Process

Here are my step by step instructions for how to make crispy chicken yaki gyoza at home. For ingredient quantities and simplified instructions, scroll down for the printable recipe card.

STEP
Finely chop the chicken thigh

The pieces should be smaller than bitesize but chunkier than ground chicken. This will make the filling more juicy with a better texture. Keep in mind that the bigger the chicken pieces, the harder it will be to wrap.

finely chopped chicken thigh on a wooden chopping board
STEP
Mix the filling

Add the finely chopped chicken thigh, ground chicken, yellow onions, perilla leaves, umeboshi paste, green cabbage, garlic chives, sake, soy sauce, salt, black pepper, grated ginger and sesame seeds to a large mixing bowl.

chicken yaki gyoza filling ingredients in a mixing bowl

Mix until all the ingredients are evenly distributed.

Chicken yaki gyoza with umeboshi and perilla leaves filling mixed in a metal mixing bowling
STEP
Assemble

Take a gyoza wrapper, add about 1 tbsp of filling to the center, leaving a finger-width border around the edge. Wet the edge lightly with cold water.

wetting the edge of a gyoza wrapper with water

Gently fold the wrapper in half but don't press the edges together yet. Pinch one corner before you start pleating.

folding chicken gyoza wrapper in half

Push the edge of the wrapper over your fingernail, then remove and press to make each pleat.

pleating one edge of gyoza wrapper to seal chicken gyoza

Repeat until you reach the end. Press to secure.

sealing chicken gyoza by pressing edges

Repeat until all the filling and wrappers are used up.

completed chicken gyoza on palm
STEP
Fry

Heat a frying pan on medium and add a drizzle of cooking oil. Once hot, place the gyoza in the pan and fry until the bottom is crispy.

crispy base of chicken gyoza
STEP
Steam

Pour freshly boiled water around the pan. Be careful of splashing oil.

pouring freshly boiled water over cooking gyoza

Place a lid on the pan and steam until almost all of the water is gone.

chicken gyoza steaming in a frying pan with lid

Remove the lid and continue to cook until the water has completely gone. Then drizzle with sesame oil and fry for one more minute.

drizzling cooked chicken yaki gyoza with sesame oil

Remove from the heat.

STEP
Serve

Divide onto serving plates and serve with ponzu sauce.

Chicken yaki gyoza flavored with umeboshi and perilla leaves layed out on a cream rectangular plate

Enjoy!

dipping chicken gyoza flavored with umeboshi and perilla leaves in ponzu sauce

Storage Options

If you want to save time and effort in the future, freezing your chicken gyoza before cooking is the way to go. Not only will freezing preserve their fresh taste and texture, but it also means you won't have to go through the meticulous process of making them again.

Plus, frozen gyoza is a convenient option for busy days or when you want a quick homemade meal.

Remember that storing uncooked gyoza in the fridge can lead to soggy dumplings, so freezing is the way to go.

If you have leftover cooked gyoza, store them in the fridge for up to 24 hours and reheat them in a frying pan for optimal crispiness. Avoid freezing cooked gyoza, as it will result in a deteriorated texture.

Storage summary

Room temperature - Not recommended.

Refrigerated - Not recommended.

Frozen - (Uncooked) Up to a month. (Cooked) Not recommended.

inside chicken gyoza flavored with umeboshi and perilla leaves

I hope you enjoy this chicken yaki gyoza recipe! If you try it out, I'd really appreciate it if you could spare a moment to let me know your thoughts by giving a review and star rating in the comments below. It's also helpful to share any adjustments you made to the recipe with our other readers. Thank you!

Chicken gyoza with umeboshi and perilla leaves (shiso) on a cream rectangular plate close up

Chicken Yaki Gyoza with Umeboshi and Shiso

Yuto Omura
How to make crispy pan-fried gyoza stuffed with a refreshing filling made with chicken, umeboshi and perilla leaves.
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Prep Time 30 minutes mins
Cook Time 10 minutes mins
Total Time 40 minutes mins
Course Appetizer, Dumplings, Lunch, Sides
Cuisine Chinese, Japanese
Servings 25 gyoza
Calories 38 kcal

Ingredients
 
 

  • 100 g chicken thigh
  • 100 g ground chicken
  • 50 g yellow onion(s) - finely diced
  • 20 Perilla leaves - shredded
  • 2 tbsp umeboshi paste - 2 medium umeboshi makes about 1 tbsp of paste
  • 50 g green cabbage - finely diced
  • 30 g garlic chive(s) - finely chopped
  • 1 tbsp sake
  • 1 tsp soy sauce
  • ½ tsp salt
  • 1 pinch black pepper
  • 1 tsp grated ginger - or ginger paste
  • 1 tbsp sesame seeds - to drizzle - optional
  • 25 gyoza wrappers
  • 1 tbsp cooking oil
  • 150 ml freshly boiled water
  • ½ tbsp sesame oil
  • ponzu sauce - for dipping
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Instructions
 

  • Finely chop 100 g chicken thigh. The pieces should be smaller than bitesize but chunkier than ground chicken.
    finely chopped chicken thigh on a wooden chopping board
  • Add the finely chopped chicken to a large mixing bowl along with 100 g ground chicken, 50 g yellow onion(s), 20 Perilla leaves, 2 tbsp umeboshi paste, 50 g green cabbage, 30 g garlic chive(s), 1 tbsp sake, 1 tsp soy sauce, ½ tsp salt, 1 pinch black pepper, 1 tsp grated ginger and 1 tbsp sesame seeds.
    chicken yaki gyoza filling ingredients in a mixing bowl
  • Mix until all the ingredients are evenly distributed.
    Chicken yaki gyoza with umeboshi and perilla leaves filling mixed in a metal mixing bowling
  • Take a gyoza wrapper and add about 1 tbsp of the filling to the center, leaving a finger-width border around the edge. Wet the edges with a little water.
    wetting the edge of a gyoza wrapper with water
  • Fold the wrapper in half without letting the sides touch yet. Pinch one corner and start pleating.
    folding chicken gyoza wrapper in half
  • Fold and press to make the pleats until the gyoza is close.
    pleating one edge of gyoza wrapper to seal chicken gyoza
  • Press the edges down firmly to ensure it is properly sealed.
    sealing chicken gyoza by pressing edges
  • Repeat until all of the gyoza wrappers and filling are used up.
    completed chicken gyoza on a white and blue plate
  • Heat a frying pan on medium and add 1 tbsp cooking oil. Once hot, place the gyoza in the pan with the flat side facing down and fry until the bottoms are crispy and brown (approx 3-5 minutes).
    crispy base of chicken gyoza
  • Pour 150 ml freshly boiled water around the pan. (Be careful of oil splashing.)
    pouring freshly boiled water over cooking gyoza
  • Place a lid on top and cook until the liquid is almost gone.
    chicken gyoza steaming in a frying pan with lid
  • Remove the lid and continue to cook until the liquid is completely gone. Drizzle with ½ tbsp sesame oil and cook for 1 more minute before removing the pan from the heat.
    drizzling cooked chicken yaki gyoza with sesame oil
  • Arrange on plates and serve with ponzu sauce.
    Chicken yaki gyoza flavored with umeboshi and perilla leaves layed out on a cream rectangular plate
  • Enjoy!

Notes

Uncooked gyoza can be stored in the freezer in a sealed container for up to 1 month. Cook from frozen and increase the cooking time by a few minutes.
Leftover cooked gyoza can be stored in the fridge for 24 hours. Pan fry again to reheat and revive their crispy base.
Click here to add your own private notes.

Equipment

Steel Mixing Bowls

Nutrition

Serving: 21.3gCalories: 38kcalCarbohydrates: 3.2gProtein: 2gFat: 2.1gSaturated Fat: 0.44gPolyunsaturated Fat: 0.57gCholesterol: 7mgSodium: 147mgFiber: 0.4g
Keywords chicken gyoza, gyoza recipe, how to shape gyoza, Japanese dumplings, potstickers
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Thanks for visiting Sudachi Recipes. My name is Yuto and I'm a Japanese guy with a passion for food. Here I share tasty and accessible recipes so that you can bring a taste of Japan to your own kitchen.

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