Pan-Seared Chicken and Shiitake Gyoza with Miso Dipping Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Pan-seared gyoza filled with tender chicken and earthy shiitake mushrooms, paired with a savory sweet miso dipping sauce. This Japanese-inspired dumpling recipe, ready in about 40 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 270 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

• 250 g ground chicken
• 100 g, finely chopped shiitake mushrooms
• 2 stalks finely chopped green onions
• 2 cloves minced garlic
• 1 tsp grated ginger
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 30 pieces gyoza wrappers
• 2 tbsp vegetable oil
• 1/3 cup water
• 2 tbsp white miso paste
• 1 tbsp mirin
• 1 tbsp rice vinegar
• 1 tsp honey

Instructions

1. Step 1: Heat a dry skillet over medium heat and sauté 100 g finely chopped shiitake mushrooms for 3-4 minutes until softened and fragrant, then cool slightly.
2. Step 2: In a bowl, combine 250 g ground chicken, cooled mushrooms, 2 finely chopped green onions, 2 minced garlic cloves, 1 tsp grated ginger, 2 tbsp soy sauce, 1 tsp sesame oil, 1/2 tsp salt, and 1/4 tsp black pepper; mix gently until combined.
3. Step 3: Place 1 heaping tsp of filling in the center of each of the 30 gyoza wrappers; moisten edges with water and fold into half-moons, pleating edges to seal tightly.
4. Step 4: Heat 2 tbsp vegetable oil in a large skillet over medium heat, arrange 10 gyoza flat side down and cook for 3 minutes until bottoms are golden brown.
5. Step 5: Add 1/3 cup water to the skillet, cover immediately, and steam the gyoza for 5 minutes until water evaporates and wrappers become tender.
6. Step 6: Remove the lid and cook uncovered for 1 more minute to re-crisp the bottoms, then transfer gyoza to a serving plate.
7. Step 7: For the dipping sauce, whisk together 2 tbsp white miso paste, 1 tbsp mirin, 1 tbsp rice vinegar, and 1 tsp honey until smooth and serve alongside the gyoza.