How to Make Chicken Gyoza (Pot Stickers)

How to Make Chicken Gyoza (Pot Stickers) ~ these tender little dumplings are one of the highlights of going to a Japanese restaurant, and I’ll show you how to make them right at home!

chicken gyoza dumplings

The world is divided into two camps. Those who are good at origami and those who suck at it. It always gave me a headache, but one of my daughters is a whiz. One year she made beautiful paper crane ornaments for our Christmas tree, and every January I carefully pack them away, in awe of her dexterity. If you’re lucky enough to be in the good-at-origami camp, these Japanese pot stickers will be a breeze for you to make. But don’t despair if you’re in the suck-at-it camp, these are waaaay easier than a paper crane, and anyway, the folds are purely decorative, so you can say the heck with it if you want to leave it plain.

chicken gyoza on a white plate with sweet chili dipping sauce

At our favorite Japanese restaurant they serve amazing feather light chicken gyoza. We always order some for the table the minute we arrive. They come four to an order. And we have a family of four. So no one ever, ever gets to have two. It’s really frustrating. (Another order is out of the question, they’re really expensive!)

Making chicken gyoza, or potstickers

This recipe made 27 pot stickers, which means we each get to eat 6.75 of them. That’s reason enough to make these delicious little dumplings at home.

a folded chicken gyoza on a wooden surface
The gyoza wrappers are sold next to the wonton and egg roll wrappers, usually in a corner of the refrigerated section of your grocery store. Ask for them if your store doesn’t carry them, that’s how I got mine. These are similar but not the same as the square wonton wrappers that I use to make my Crispy Goat Cheese Wontons.

filling for chicken gyoza

Chicken gyoza ready to be cooked

The filling is made up of ground chicken, minced napa cabbage, along with some scallion, garlic, soy sauce, sesame oil, garlic, and fresh ginger. I added a minced hot pepper. A teaspoon of filling goes in the center of each wrapper, then the perimeter gets moistened and folded over. One edge gets pleated by making little folds in the dough, and then is pressed firmly against the other side to to seal the gyoza.

folding a homemade chicken gyoza

If there’s one thing that’s harder than folding origami, it’s trying to teach someone how to do it. You’ll just have to play with it until you figure it out. It’s not that hard, promise.

Chicken pot stickers
3.11 from 74 votes

Chicken Gyoza (Pot Stickers)

How to Make Chicken Gyoza (Pot Stickers) ~ these tender little dumplings are one of the highlights of going to a Japanese restaurant, and I'll show you how to make them right at home!
Course Appetizer
Cuisine Japanese
Total Time 45 minutes
Yield 27 dumplings (approximately)
Author Sue Moran


  • 1 package gyoza wrappers
  • 1/2 lb ground chicken
  • 1/2 cup finely minced Napa cabbage
  • 2 scallions minced
  • 1 clove garlic minced
  • 1 small hot pepper seeds and all, minced (optional)
  • 1 Tbsp grated fresh ginger
  • 2 Tbsp soy sauce
  • 2 Tbsp sesame oil

Dipping Sauce #1 (Simple soy and vinegar)

  • 1/4 cup soy sauce
  • 2 Tbsp sesame oil
  • 1/8 cup rice wine vinegar
  • add minced garlic or grated ginger if you like
  • sesame seeds for garnish

Dipping Sauce #2 (Sweet Chili)

  • 1 Tbsp cornstarch
  • 2 Tbsp water
  • 1/2 cup water
  • 1/4 cup rice wine vinegar
  • juice of 1 lemon or lime
  • 2 Tbsp red chili paste
  • 1 Tbsp sriracha chili sauce
  • 2 Tbsp honey
  • 1 tsp fish sauce
  • dash salt


  • Mix all the ingredients, except the wrappers, together in a bowl. Make sure it is thoroughly combined.
  • Spoon approximately a teaspoon of the meat mixture onto the center of a gyoza wrapper.
  • Dampen the perimeter of the wrapper with a wet finger. Fold in half over the filling.
  • Keeping the back side of the dumpling straight, bring together four or five small pleats on the front side of the dumpling, and press to seal.
  • Cover the bottom of a large skillet with vegetable oil and heat on medium until the oil is hot.
  • Working in batches, place the gyozas, flat side down, in the hot oil and let them brown.
  • When the bottoms have become crisp and brown, pour about 1/4 cup water into the pan, and cover to let the dumplings steam. Note: the water will sputter and steam so you may want to take the pan off the heat before adding.
  • After a few minutes, take the lid off and let any remaining water evaporate off. Check the temperature with an instant read thermometer to make sure the chicken is cooked. It should be at least 160F. If not, put the lid back on and steam a little longer.
  • Serve hot with dipping sauces.
  • To make sauce # 1, mix the ingredients together and taste to adjust. Garnish with sesame seeds.
  • To make sauce # 2, mix the cornstarch and water in a small glass and set aside. Mix the rest of the ingredients in a small sauce pan and bring to a boil. Simmer for about 4 minutes, then add the cornstarch. Let the thickened sauce simmer on low for another minute. Cool and refrigerate or serve.
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.

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chicken gyoza pin

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    Leave a Reply

    Please rate this recipe!

  • Reply
    March 6, 2020 at 7:35 am

    5 stars
    I make pot stickers frequently. Usually I will make 15 dozen in an afternoon. These freeze very well. I place lot stickers on a parchment lined sheet pan, then freeze. Once frozen, remove from the pan and place in freezer zip lock bags. Do not thaw, cook whatever amount you need right out of freezer. Another tip, I freeze my whole root ginger. I wrap it well in paper towels, then foil or zip lock. I grate it straight out of the freezer (not thawed). I tried this recipe and it is fantastic. It’s a bit different from the pork gyoza I make, but a welcome and delicious change. Thank you Sue.

    • Reply
      March 6, 2020 at 7:55 am

      Thanks so much Carol, it sounds like you’re a gyoza expert!

  • Reply
    Suyash Mallik
    March 24, 2019 at 9:31 am

    Is that 160 Fahrenheit or Celsius?

    • Reply
      March 24, 2019 at 9:57 am


  • Reply
    Kathryn maiocco
    January 10, 2019 at 9:34 am

    What kind of pepper did you use?

    • Reply
      January 10, 2019 at 11:46 am

      I usually go with whatever I see at my supermarket, Kathryn, so often it’s a jalapeño or a Serrano pepper.

  • Reply
    [email protected]
    January 2, 2014 at 2:33 am

    You photos are gorgeous! And your folding technique is great. 🙂 I’m working on a potsticker post this week and will point to yours.

    • Reply
      January 2, 2014 at 8:06 am

      Thanks Susan!

  • Reply
    August 24, 2013 at 11:36 am

    I love these. I have to make them. They look perfect.

  • Reply
    June 14, 2013 at 12:55 pm

    Beautiful recipe – and very neat dumplings!

  • Reply
    Mrs. Munchkin
    September 10, 2012 at 5:39 am

    Do you cook the chicken prior to making the filling? Or do you use raw chicken? Hope I can find the wrappers here in Moscow…yes Russia 🙂 wish me luck!

  • Reply
    From Beyond My Kitchen Window
    September 3, 2012 at 12:39 am

    You made it sound so simple. I might just give these a try. We love chicken gyoza and I would like to be able to make them at home.

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