Making Gyōza (Dumplings)

26 Jan


I had read a little about making dumplings or gyoza on Lunch in a Box to use for leftovers.  I love, love dumplings, so the next time I was in H-mart, I looked for the wrappers and bought 3 or 4 different brands of frozen wrappers.

I decided to make some for a small party using the recipe on the back of one of the packages, but of course, I didn’t have all the ingredients.  So, I just used as many ingredients as I had and filled in the gaps with what I did have.  They were super easy to make and such a big hit, I decided to write down my faked out recipe.


  • 12oz Can  Cooked Chicken Breast
  • 1 Cup Bagged Cole Slaw (no dressing)
  • 3 Chopped Green Onions
  • 1 Egg, beaten
  • 1 Tbsp Soy Sauce
  • 1 Tbsp White Wine
  • Dash of Ginger
  • 1 tsp Oil
  • 1/2 tsp Salt

Assembly Instructions

  • Mix all ingredients well.
  • Place 2 tsp of mixture into center of wrapper.
  • Moisten finger in water run your finger one half of the outer edge of the wrapper, be careful as too much water will prevent a good seal.
  • Fold wrapper in half to form a semi-circle.
  • At this point, you can simply crimp the edge with your fingers at this point or pleat to make the traditional dumpling shape… doesn’t matter.
  • (To see the steps for pleating see the fabulous pictures at Lunch in a Box)

Cooking Instructions

  • Place dumplings in a hot, well-oiled nonstick deep skillet
  • Fry until bottoms are just shy of golden brown
  • Pour in about a 1/2 cup of water, cover immediately and allow dumplings to steam 5 minutes and water is evaporated or until soft, adding water as needed
  • Allow the bottoms to reach golden brown and remove from pan

Dipping Sauce

  • 1/2 Cup Soy Sauce
  • 2 Tbps Honey
  • 1/2 tsp Oil
  • Mix well


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