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Chicken chive gyoza

Juicy on the inside, crispy and golden brown on the outside, these Japanese pan-fried dumplings, these chicken chive gyoza will become a popular weeknight meal as well as a great appetizer for your next dinner party.

YIELDS
20
 TO
30

Ingredients

Dumpling Filling

  • 2 cups (470 ml) shredded savoy cabbage
  • 2 tablespoons (30 ml) fresh chives, chopped
  • 3 garlic chives, finely chopped (or scallions)
  • 2 cloves garlic, minced
  • ½ pound (227 g) ground chicken meat
  • 1 tablespoon (15 ml) light soy sauce
  • 1-inch piece ginger, grated
  • 1 egg white
  • Salt and white pepper
  • 1 teaspoon (5 ml) sesame oil
  • 2 teaspoons (10 ml) cornstarch

Dipping Sauce

  • 2 tablespoons (30 ml) chili crisp
  • 2 tablespoons (30 ml) light soy sauce
  • 3 tablespoons (45 ml) black vinegar
  • 1 tablespoon (15 ml) ginger, minced
  • 1-2 tablespoons (15-30 ml) chopped reserved cilantro leaves

Dumplings

  • 20-30 dumpling wrappers (3-inch/7.5 cm rounds)
  • ¼ cup (60 ml) water
  • 1 tablespoon (15 ml) oil

Garnish

  • Scallions, sliced
  • Black and white sesame seeds

Directions

For the Filling

  1. Combine the cabbage, chives, garlic, and garlic chives in the bowl of a food processor and blend to a paste.
  2. Add the chicken, egg white, soy sauce, ginger, salt, pepper, sesame oil and cornstarch and blend again, until uniform.

For the Dipping Sauce

  1. In a small bowl, combine the chili crisp, soy, black vinegar, chive, and ginger. 
  2. Set aside for plating.

For the Dumplings

  1. Moisten the edge of a dumpling wrapper, place 1-2 tablespoons (15-30 ml) of the filling into the middle of the wrapper. Fold and seal.
  2. Repeat until all the filling and wrappers have been used.
  3. Add dumplings to a prepared steamer and cover tightly, steam for 3-5 minutes until cooked through. (internal temp of 160 F/70 C)
  4. Heat vegetable oil in a heavy, non-stick skillet over medium heat. Arrange the dumplings over the oil, close together but not crushing each other.
  5. Fry, without tossing or stirring (uncovered) for 3-5 minutes, until starting to brown on the bottoms.

To Serve

  1. Arrange the hot dumplings on a serving dish, garnish with scallions and sesame seeds.
  2. Present the Dipping Sauce alongside and serve immediately. Enjoy!


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