Pan-Seared Chicken and Ginger Gyoza

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Crisp-edged dumplings with ground chicken, abundant ginger, and cabbage, finished with a quick steaming process for juicy interiors. This japanese-inspired dumplings 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.

★ 4.7 (1500 ratings) Prep: 30 min Cook: 20 min Serves 4 Japanese cuisine 260 cal/serving
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Ingredients

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.

Frequently asked questions

How long does Pan-Seared Chicken and Ginger Gyoza take to make?

Total time is about 50 minutes (30 min prep + 20 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 Pan-Seared Chicken and Ginger Gyoza?

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 Pan-Seared Chicken and Ginger Gyoza?

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 Pan-Seared Chicken and Ginger Gyoza 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 Pan-Seared Chicken and Ginger Gyoza?

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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