Food, Cooking, Recipes

Chicken Gyoza~Potstickers

Greetings, Mystic Meows!

Asian cuisine is one of my favorites. Chinese, Thai, Vietnamese, Korean, Japanese… I love it all. So as I get older, I’m trying my best to master some of the dishes that I frequently order when going out to dine, or ordering take out. Gyoza is one of those delicious dumplings that I eat a lot at restaurants, and now make quite often at home.

I pan fry them in a bit of oil to crisp them up, then add a splash of water and cover them to steam cook for a couple of minutes. This was actually a recipe I planned to post a while back, so forgive me if the pictures aren’t that great, ( since I like to think my most recent food pics have gotten much better 😛) but the recipe itself is pretty easy to prepare and the end result is yummy as all get out!

I think meows get intimidated by the idea of making certain stuffed pasta dishes like ravioli, for example because we have it in our heads that you have to have a certain kitchen skill set to pull it off. I mean, if you can take a circle and fold it over into a half moon, then you can make pot stickers. As with anything, practice makes perfect. I also think it’s the “pleating” of the edges with pot stickers that makes folks think twice about trying their hand at it.

The main reason why most professionals, Chefs included, are good at what they do, is repetition. Doing the same things over and over again until it becomes second nature. That’s all. Cutting, chopping, grilling, sautéing, pasta making. The more you do it, the better you get. So when making gyozas, just remember that some will look better than others, but in the end, it’s the tlc you put into what you cook that matters.

And by the time you serve them, they’ll be gone in a flash! I also use bagged cole slaw mix in the filling. It already has chopped cabbage and carrots, and is cheaper than buying a large head of cabbage & carrots separately, unless you’re feeling crazy and just wanna go for it. I just try not to buy more than what I’m actually going to use… 😉

So here’s the recipe for the chicken gyozas. These also freeze really well if you go all ham and make a bunch more than you’ll eat in one sitting. I hope you have fun making these delicious little bites of yumminess!

Chicken Gyoza Potstickers

1 pound ground chicken

2 pieces of green onions, sliced thin and chopped

1 1/2 cups of cole slaw mix, roughly chopped

1/4 cup of soy sauce

1 large clove of chopped garlic

1 Tbls. sesame oil

1 teas. grated ginger

1. In a large bowl, mix all of the ingredients together until well combined.

2. Take one Gyoza wrapper and place a heaping teaspoon of the chicken mixture in the center of the disk.

3. With your finger, add a bit of water to the edges of the gyoza wrapper, and seal the wrapper, making a half moon shape.

These were pleated because I’m a fancy pants chef… 😂 But don’t you worry about that. Keep going!

4. Place each filled pot sticker sitting up to form a flat base on the bottoms. Continue to fill until you’ve used all the wrappers.

5. In a large non stick frying pan on medium heat, add 2 Tbls. of vegetable oil and place 10 to 12 potstickers in the pan, flat bottom side down. Fry for about 3 to 5 minutes or until golden brown. Turn to brown the sides and cook for about 2 minutes.

6. Add about 1/4 cup of water to the pan and cover the gyoza and let them steam for 3 minutes or until the water is dissolved. Remove from the heat, and continue to cook the gyoza repeating the steps above. Serve with your favorite dipping sauce and enjoy!

The sauce you see in the bowl is a mixture of soy sauce, chopped green onion, chopped garlic, a rounded Tbls. of brown sugar, Sambal and Sriracha. So good!

And there you have it! Another Mystic Meal to add to your repertoire! It’ll be one of those dishes that will make the meows in your life feel special because of all the love that goes into preparing them. And it’s worth it! Thank you so much for stopping by, dear reader! Until we eat again… Happy Cooking!!!

Cheers, hugs, and meows!

Xo Nikki 💕✨

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20 comments on “Chicken Gyoza~Potstickers

  1. My mouth is watering as I read this. I’ll make sure to save the recipe to finally make them myself at some point 🥟

    Liked by 2 people

  2. Looks delicious!☺️❤️️😍

    Liked by 2 people

  3. These sound much easier than I thought they’d be! I buy frozen ones a lot and cook them the same way you described but I like the idea of being able to choose the filling and seasoning. Going to have to try this, thanks for the inspiration🥟🥟🥟

    Liked by 2 people

    • Please! Thank you for stopping by!! 💕💕💕 I thought the same thing for way too long. Even being a trained chef I’ll admit that at first I was a bit intimidated by it. But it really is easier to make than one might think. And yes! You can fill them with anything you want! I’m loving your blog posts, btw… I love to read and am always on the hunt for a good book and recommendations, so I’m glad I found you! 🥰🥰🥰

      Liked by 1 person

      • Ok that makes me feel better if even as a trained chef they intimidated you 😅 I came to cooking somewhat later than most, I think, so I often feel really intimidated as much as I like to experiment with it. I love your recipes, I think we have lots of similar tastes. I’m SO glad to have found yours as well, I’m excited to go back through your archives!! And glad I can pass some reading recs your way. I’ve been reading lots of food/cooking memoirs recently so maybe some of those will be of interest for you! 🥰

        Liked by 1 person

      • Oh, absolutely! The intimidation factor is solely based on having never done it before, right? But if I at least see how it’s done, then it helps when attempting things like that. Plus, I KNOW how to cook, and need to trust in what you know you’re capable of. It’s just food! And cooking, at least for me is quite therapeutic. Everything is a learning experience, yeah? And thank you for the kind words! So sweet 💕🥰 I’m really into old cooking books. The older, the better. I love to learn about how recipes evolved based on the different environments, ingredients, and methods created out of pure necessity. Food history. Let me know if you have any recommendations! 😉✨

        Liked by 1 person

      • You’re so right, and it’s like you wrote in your post, a lot of it is practice and repetition. I used to try a recipe, mess something up, and never want to attempt it again. Now I learn from every mistake and never make the same ones again. I find cooking therapeutic too, I never imagined it could be like that but it is.

        I love looking through old cookbooks but I don’t really review them, maybe I will at some point. But there’s a fantastic book called Eight Flavors by Sarah Lohman (think that’s the right name) about the eight most popular seasonings used in American cooking and how they were introduced to our cuisine. It is SO fascinating!!! I can’t tecommend it highly enough, there was so much history to some of these that I never realized, even the simplest ones like black pepper. I think you might like that one!

        Liked by 1 person

      • I’m definitely going to check that out! Thanks for the suggestion! Old cookbooks are like history books to me. Fascinating stuff to learn. And some of those recipes were crazy! 😛✨

        Liked by 1 person

  4. Although I have never tried chicken gyoza, it looks really delicious! But I wonder whether the meat gets dry. Because unlike pork, chicken doesn’t have much fat 🙂

    Liked by 2 people

    • Hey there, Len! 🤗 Believe it or not, it’s not the least bit dry at all! If using ground chicken it’s typically a mix of both white and dark meat, so there’s a fair amount of fat to keep the meat nice and juicy. Thanks for stopping by! Cheers! 🥰✨🥟

      Liked by 1 person

  5. mmm. . . these look yummy.

    Liked by 1 person

    • Hey there, Sheryl! 🤗 Yes, these were really tasty and delicious. Easy to make, too! Thanks for reading! Cheers! 🥰✨🥟

      Like

  6. Your Gyoza look perfect….. Perfect folds Nikki. Yum!

    Liked by 2 people

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