A plate containing chicken shiso gyoza and a small bowl of ponzu and yuzu kosho.

Chicken Shiso Gyoza with Yuzu Kosho & Ponzu Sauce

Course: Appetizer, Main Course
Cuisine: Japanese
Keyword: easy, gyoza, pot sticker
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 10 gyoza
Author: Nami

Quick & easy chicken gyoza! Instead of folding pleats, just fold in half to speed up the process. Then pan-fry and steam till chicken is cooked through. 




Dipping Sauce:


  1. Gather all the ingredients.

    Chicken Shiso Gyoza Ingredients
  2. Cut the chicken into bite size pieces. To cook the chicken faster and at an equal rate, make sure to cut into uniform sizes. I also use “Sogigiri” Japanese cutting technique (slice diagonally when cutting) to create a large surface of the chicken.

    Chicken Shiso Gyoza 1
  3. Season the chicken with freshly ground black pepper and kosher salt. Transfer the chicken to a small bowl.

    Chicken Shiso Gyoza 2
  4. Add 1 tsp sesame oil and 1 tsp soy sauce to the chicken and mix well together. 

    Chicken Shiso Gyoza 3
  5. Place a shiso leaf on a gyoza wrapper, and put a few pieces of chicken on top.  

    Chicken Shiso Gyoza 4
  6. Fold in half and press gently.  

    Chicken Shiso Gyoza 5
  7. In a non-stick frying pan, heat 1 Tbsp sesame oil over medium heat. Place the gyoza on the pan in a single layer without over-wrapping. 

    Chicken Shiso Gyoza 6
  8. Cover to cook until nicely browned. Then turn it over and cover to cook again. 

    Chicken Shiso Gyoza 7
  9. When the chicken is cooked through, uncover and cook 1-2 minutes till the gyoza become crispy. Put some ponzu in a small bowl and put a small amount of yuzu kosho on the edge of the bowl or on a plate. If you have extra gyoza wrappers, you can put cheese inside and cook the same way in the pan. Kids love them!

    Chicken Shiso Gyoza 8

Recipe Notes

Gyoza Wrappers: For homemade recipe, click here.


Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.