So we’ve already tried the Gyoza Meatballs. Let’s try Gyoza as how they are supposed to be made – as dumplings. Dust off the apron and pull out all the stops. Today, you’re going to cook an authentic Japanese dish which will make you feel like you’re in the land of the Rising Sun!



6 Servings

Prep time

15 minutes

Cooking time

10 minutes


944 kcal


  • 113g (4oz) ground chicken or ground pork

  • ½ cup thinly shredded cabbage

  • 2 tbsp thinly sliced scallions

  • 1 clove garlic, minced

  • ¾ tsp wheat-free tamari, or 1 tbsp coconut aminos

  • ¼ tsp grated fresh ginger

  • ¼ tsp fine sea salt

  • Chicken skins from 12 chicken thighs

  • ½ cup avocado oil or coconut oil, for frying

  • ¼ cup Ginger Sauce or Sweet-and-Sour Sauce for serving

  • Chopped fresh chives, for garnish (optional)


  • Make the filling:
    Melt butter in a large cast-iron skillet over medium heat. In a skillet, combine the ground chicken, cabbage, scallions, garlic, tamari, ginger, and salt; cook, breaking up the chicken with a spatula, for about 5 minutes, or until the chicken is cooked through. Set aside after removing from the heat.
  • Make the wrappers:
    Place the chicken skins on a cutting board, inside side up, and flatten and stretch them out as much as you can. Place a flat chicken skin wrapper in front of you. 1 tbsp of the filling should be placed in the centre of the skin. Fold the skin over the filling to form a dumpling and secure with a toothpick. Rep with the rest of the wrappers and filling.
  • In a 4-inch-deep (or deeper) cast-iron skillet over medium heat, heat the oil to 190°C/375°F. The oil should be 3 inches deep; if necessary, add more oil. Place the dumplings in the skillet in two or three batches to avoid crowding it. Fry for 3–5 minutes, or until the dumplings are golden brown on all sides and the chicken skin is crisp. Transfer to a plate and continue with the remaining dumplings.
  • Serve with the sauce and, if desired, garnish with chives. Refrigerate in an airtight container for up to 4 days or freeze (before frying) for up to 1 month. To reheat, place in a preheated 200°C/400°F oven for 5 minutes, or until the skin crisps and the filling is thoroughly heated.

Nutrition Facts

6 servings per container

  • Amount Per ServingCalories944
  • % Daily Value *
  • Total Fat 33.7g 52%
    • Saturated Fat 6.7g 34%
  • Sodium 57mg 3%
  • Total Carbohydrate 124g 42%
    • Sugars 6.7g
  • Protein 45.9g 92%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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