Ingredients (4 servings)

Dumpling skin 1 pack (for 20-25 pieces)
Minced chicken 200 g
Chinese chive 1/2 bunch
Chinese cabbage 2 leaves
Vegetable oil 1 tbsp
【A】 Chicken soup stock powder 1 tsp
Oyster sauce 2 tsp
Sesame oil 1 tsp
Potato Starch 1 tbsp
【Dipping sauce】 Soy sauce As needed
Vinegar As needed
S&B La-Yu (Chili Oil) As needed


  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.

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