• 3.5 oz ground chicken 
  • 10 gyoza wrappers (frozen, available at oriental supermarkets) 
  • 2 oz Chinese cabbage 
  • 1 clove of garlic 
  • 1 tablespoon soy sauce 
  • 1 teaspoon sesame oil 
  • 1 teaspoon mirin 
  • 1 teaspoon cornstarch 


Allow the gyoza wrappers to thaw. Finely chop the cabbage and briefly steam it in a pan with a splash of water. Also, finely chop the garlic. Take a large bowl and add the ground chicken, mixing it with cabbage, garlic, mirin, soy sauce, sesame oil, and cornstarch. Mix everything well. 

Take a gyoza wrapper, place a teaspoon of the mixture on it. Moisten the edges slightly and fold it in half. Heat a pan with a little oil. Pan-fry the gyoza until golden brown. Add some water to the pan and cover it with a lid. Allow the gyoza to cook until done. Serve with a side of chili sauce. Enjoy your meal! 

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