Boiled Chicken and Mushroom Gyoza with Scallion Soy Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender boiled gyoza filled with minced chicken and earthy mushrooms, served with a fragrant scallion soy dipping sauce. This Japanese-inspired dumpling recipe, ready in about 35 minutes, pairs ground chicken, shiitake mushrooms, green onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 230 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 10 min Serves 4 Japanese cuisine 230 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, combine 250 g ground chicken, 80 g finely chopped shiitake mushrooms, 3 finely chopped green onions, 2 minced garlic cloves, 1 tbsp soy sauce, and 1 tsp sesame oil. Mix well until sticky and uniform.
  2. Step 2: Place one gyoza wrapper on a flat surface and add about 1 tbsp of the chicken and mushroom filling to the center. Moisten edges with water and fold into a half-moon shape, pressing edges to seal securely. Repeat with remaining wrappers and filling.
  3. Step 3: Bring 2 liters of water to a rolling boil in a large pot. Gently drop the gyoza into the boiling water in batches, stirring gently so they don’t stick. Boil for 4-5 minutes until the gyoza float and the filling is cooked through.
  4. Step 4: Using a slotted spoon, remove the gyoza and transfer to a serving dish.
  5. Step 5: For the dipping sauce, mix 3 tbsp soy sauce, 2 tbsp finely sliced scallions, and 1 tsp mirin in a small bowl. Serve the hot boiled gyoza with the scallion soy sauce on the side.

Frequently asked questions

How long does Boiled Chicken and Mushroom Gyoza with Scallion Soy Sauce take to make?

Total time is about 35 minutes (25 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Boiled Chicken and Mushroom Gyoza with Scallion Soy Sauce?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground chicken from drying out.

Can I substitute ingredients in Boiled Chicken and Mushroom Gyoza with Scallion Soy Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Boiled Chicken and Mushroom Gyoza with Scallion Soy Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Boiled Chicken and Mushroom Gyoza with Scallion Soy Sauce?

Japanese dumplings like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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