Chicken Gyoza (Steam-Fried)

High in protein from lean ground chicken, these gyozas are pan-seared with minimal oil and steam-cooked to give you authentic Japanese flavor without unnecessary calories.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 500 g ground chicken · 715 kcal in the whole recipe
• 1 1/2 cups (180 g) all-purpose flour · 630 kcal in the whole recipe
• 1 cup (120 g) finely shredded Napa cabbage · 19 kcal in the whole recipe
• 3 tbsp (30 g) chopped green onion · 10 kcal in the whole recipe
• 1 tbsp (10 g) grated fresh ginger · 8 kcal in the whole recipe
• 2 cloves (8 g) minced garlic · 12 kcal in the whole recipe
• 2 tbsp (32 g) low-sodium soy sauce · 18 kcal in the whole recipe
• 2 tsp (10 g) sesame oil · 88 kcal in the whole recipe
• 2 tsp (10 g) canola oil · 90 kcal in the whole recipe
• 1 tbsp (15 g) white vinegar or rice vinegar substitute · 3 kcal in the whole recipe
• Pinch of salt, black pepper, and warm water for dough

Method

1. Knead flour with warm water and a pinch of salt into a smooth dough, then rest for 20 minutes.

   

2. Mix ground chicken, Napa cabbage, green onion, grated ginger, minced garlic, 1 tbsp soy sauce, sesame oil, and black pepper in a bowl.

   

3. Divide dough into 32 small balls, roll each into thin circles, fill with the chicken mixture, and fold with pleats.

   

4. Heat canola oil in a non-stick skillet over medium heat and place gyozas to sear bottoms for 2 minutes until golden.

   

5. Pour 1/4 cup of water into the skillet, cover with a lid immediately, and steam for 5-6 minutes until cooked through.

   

6. Mix remaining soy sauce with vinegar to create a dipping sauce and serve the gyozas hot.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.