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–+ servings

Chicken Yaki Gyoza with Umeboshi and Shiso

Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Author Yuto Omura
Servings 25 gyoza

Ingredients 
 

  • 100 g boneless chicken thigh
  • 100 g ground chicken
  • 50 g onion finely diced
  • 20 perilla leaves (shiso) 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 Japanese soy sauce (koikuchi shoyu)
  • ½ tsp salt
  • 1 pinch ground black pepper
  • 1 tsp grated ginger root or ginger paste
  • 1 tbsp toasted white sesame seeds to drizzle - optional
  • 25 gyoza wrappers
  • 1 tbsp cooking oil
  • 150 ml freshly boiled water
  • ½ tbsp toasted sesame oil
  • ponzu sauce for dipping

Instructions 

  • Finely chop 100 g boneless 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 onion, 20 perilla leaves (shiso), 2 tbsp umeboshi paste, 50 g green cabbage, 30 g garlic chive(s), 1 tbsp sake, 1 tsp Japanese soy sauce (koikuchi shoyu), ½ tsp salt, 1 pinch ground black pepper, 1 tsp grated ginger root and 1 tbsp toasted white 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 toasted 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.