Pan-Seared Chicken and Ginger Gyoza

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

Crisp-edged dumplings with ground chicken, abundant ginger, and cabbage, finished with a quick steaming process for juicy interiors. This Asian fusion recipe, ready in about 50 minutes, pairs ground chicken, shredded cabbage, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 260 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.

Ingredients

• 8 oz ground chicken
• 1 cup shredded cabbage
• 2 cloves garlic
• 2 tbsp ginger
• 3 tbsp green onions
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp rice wine
• 1/4 tsp salt
• 1/4 tsp black pepper
• 40 wonton wrappers
• 2 tbsp vegetable oil
• 1/2 cup water
• 2 tbsp rice vinegar
• 1/2 tsp chili oil

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a medium bowl, combine 8 oz ground chicken, 1 cup shredded cabbage, 2 minced garlic cloves, 2 tbsp finely chopped ginger, 3 tbsp chopped green onions, 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp rice wine, 1/4 tsp salt, and 1/4 tsp black pepper. Mix with a spoon until fully combined and slightly sticky, about 3 minutes.
2. Step 2: Place one wonton wrapper on a clean surface and spoon 1 tablespoon of filling onto the center. Fold into a half-moon, then create 3-4 pleats along the edges by pressing with fingertips to seal completely.
3. Step 3: Heat 2 tbsp vegetable oil in a 10-inch nonstick skillet over medium-high heat until shimmering. Arrange 8 dumplings seam-side down and cook for 2 minutes until bottoms are golden brown.
4. Step 4: Carefully pour 1/2 cup water around dumplings, cover with a tight lid, and reduce heat to medium. Steam for 5 minutes until water evaporates and chicken is cooked through.
5. Step 5: Remove lid and cook uncovered for 2 more minutes over medium-high heat to crisp bottoms again.
6. Step 6: Whisk 1/4 cup soy sauce, 2 tbsp rice vinegar, and 1/2 tsp chili oil in a small bowl for dipping sauce.