Chicken Gyoza Dumplings

Makes 20

Equipment Required

  • Electric fry pan

  • Sharp knife

  • Measuring scales

  • Measuring spoons

  • Large mixing bowl

  • Pastry brush

  • Chopping board


  • 160g minced chicken

  • ½ cup wombok cabbage, finely shredded

  • 1 spring onion, finely sliced

  • ½ carrot, grated

  • 1 dessert spoon sweet soy sauce

  • 1 teaspoon fresh ginger

  • 1 teaspoon garlic puree

  • 20 gow gee (dumpling) wrappers

  • 1 tablespoon vegetable oil

  • Hot water

  • Soy sauce for dipping


  • Place minced chicken, cabbage, spring onion, carrot, soy sauce, ginger and garlic in a bowl. Mix well to combine.

  • Place 1 heaped teaspoon of the mince mixture on one half of the wrapper. Brush the edges of the wrapper with cold water and fold over to enclose the filling.  Press the edges of the wrapper together to seal.

  • Heat the vegetable oil in a large frypan. Arrange the dumplings in the pan and cook for 1 to 2 minutes or until bases are browned.

  • Add 1/2 cup hot water. Cover the pan with a lid and cook for 4 to 5 minutes, adding more water if necessary.

  • Remove from the heat and remove the lid. Stand for 1 to 2 minutes or until dumplings come away from pan easily.

  • Serve with soy sauce and enjoy!