Chicken Shiso Gyoza with Yuzu Kosho & Ponzu Sauce しそ入り鶏餃子

Folding dumpling wrappers is easy with my quick Chicken Shiso Gyoza recipe. Instead of pleats, simply fold the wrappers in half over the filling, then pan-fry until cooked through. Enjoy these delicious dumplings with a citrusy Japanese dipping sauce of ponzu and yuzu kosho.

What do you do with leftover wrappers when you make gyoza – Japanese pan-fried dumplings? I usually keep the leftover wrappers for a quick appetizer on another day. One of the recipes I like to make is this Chicken Shiso Gyoza with Yuzu Kosho and Ponzu Sauce (しそ入り鶏餃子). It’s probably one of the easiest chicken gyoza anyone can make on a lazy Friday afternoon!

Make Fold-in-Half Gyoza instead of Pleated Gyoza

When I make this chicken shiso gyoza with the leftover wrappers, I keep it really simple by folding the wrappers in half instead of pleating them like the classic gyoza. As for the fillings, I’d use whatever I have in the fridge. This quick version really speeds up the entire process of gyoza making, allowing me to make gyoza on the fly. Who wouldn’t like that?

I didn’t think I could make gyoza with so little effort until my friend introduced me to this recipe. I just love how easily adaptable it is. You can literally make endless variations of this gyoza recipe by using different cuts of meat, seafood, tofu, mushrooms, or vegetables.

If you’re afraid of making gyoza at home because you don’t know how to fold gyoza, this easy gyoza is a great one to start. All you need to do is to fold the gyoza wrapper in half. That’s it! No fancy folding technique involved.

3 Tricks to Cook Chicken Shiso Gyoza Fast

1. Use “Sogigiri” Japanese Cutting Technique

This Japanese cutting technique called Sogigiri (削ぎ切り) increases the surface space of the ingredient so it’ll cook faster. Whether you’re using chicken, mushrooms or tofu for the filling, you can slice them this way.

2. Cut Ingredients into Uniform Sizes

Keep this basic cooking tip in mind as it applies to all kinds of cooking. Cutting the ingredients into uniform sizes allows you to cook everything at the same rate and avoid overcooking or undercooking some pieces.

3. Do Not Overcrowd the Pan

To make the gyoza crispy, you need to make sure each piece of gyoza has a good contact with the heat. It’s important to keep some distance between each piece of gyoza so the surface has contact with the hot frying pan.

Once both sides of the gyoza are nicely brown and crispy, they are ready to be savored! These easy chicken gyoza are really good with ponzu and yuzu kosho dipping sauce, but feel free to serve them with any dipping sauce you like.

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Chicken Shiso Gyoza with Yuzu Kosho and Ponzu Sauce

4.60 from 20 votes

Folding dumpling wrappers is easy with my quick Chicken Shiso Gyoza recipe. Instead of pleats, simply fold the wrappers in half over the filling, then pan-fry until cooked through. Enjoy these delicious dumplings with a citrusy Japanese dipping sauce of ponzu and yuzu kosho.

Print Pin

Prep Time: 15 minutes mins

Cook Time: 15 minutes mins

Total Time: 30 minutes mins

Servings: 10 gyoza

Ingredients

  

1x2x3x

• ▢ 1 boneless, skinless chicken thigh (4 oz, 113 g)
• ▢ 10 gyoza wrappers (you can make homemade gyoza wrappers)
• ▢ 10 shiso leaves (perilla/ooba)
• ▢ 1 Tbsp toasted sesame oil (for frying)

For the Seasonings

• ▢ 1 tsp soy sauce
• ▢ 1 tsp toasted sesame oil

For the Dipping Sauce

• ▢ ¼ tsp yuzu kosho (Japanese citrus chili paste)
• ▢ 2 Tbsp ponzu (you can make homemade ponzu)

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

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Instructions

 

• Gather all the ingredients.
  
• Cut 1 boneless, skinless chicken thigh into bite-size pieces. To cook the chicken faster and more evenly, make sure to cut it uniformly. I use the sogigiri Japanese cutting technique where I slice diagonally while cutting to create a large surface area for cooking the chicken.
  
• Season the chicken with freshly ground black pepper and kosher salt. Transfer the chicken to a small bowl.
  
• Add 1 tsp toasted sesame oil and 1 tsp soy sauce to the chicken and mix well together. 
  
• With your 10 shiso leaves (perilla/ooba), place 1 shiso leaf on each of the 10 gyoza wrappers. Then, put a few pieces of chicken on top.  
  
• Fold the wrappers in half and press gently.
  
• In a nonstick frying pan, heat 1 Tbsp toasted sesame oil over medium heat. Place the gyoza on the pan in a single layer without overlapping. 
  
• Cover to cook until nicely browned. Then, flip them over and cover to cook again. 
  
• When the chicken is cooked through, uncover and cook 1–2 minutes until the gyoza becomes crispy. Put 2 Tbsp ponzu in a small bowl and add ¼ tsp yuzu kosho (Japanese citrus chili paste) on the edge of the bowl or on a plate.
  

To Store

• You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days and in the freezer for up to a month.

For the Extra Gyoza Wrappers

• If you have extra gyoza wrappers, you can put cheese inside and cook the same way in the pan. Kids love them!

Nutrition

Calories: 45 kcal · Carbohydrates: 3 g · Protein: 3 g · Fat: 2 g · Saturated Fat: 1 g · Trans Fat: 1 g · Cholesterol: 11 mg · Sodium: 81 mg · Potassium: 28 mg · Sugar: 1 g · Vitamin A: 3 IU · Calcium: 1 mg · Iron: 1 mg

Author: Namiko Hirasawa Chen

Course: Appetizer, Main Course

Cuisine: Japanese

Keyword: easy, gyoza, pot sticker

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