Pan-Seared Chicken and Shiitake Mushroom Gyoza with Miso Dipping Sauce

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

Savory pan-seared gyoza stuffed with ground chicken and shiitake mushrooms paired with a rich miso dipping sauce. This Japanese-inspired dumpling recipe, ready in about 45 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 280 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: 30 min Cook: 15 min Serves 4 Japanese cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, mix 300g ground chicken, 80g finely chopped shiitake mushrooms, 2 finely sliced green onions, and 1 minced garlic clove. Add 1 tbsp soy sauce, 1 tbsp mirin, and 1 tsp sesame oil; stir until well combined.
  2. Step 2: Lay one gyoza wrapper flat, place about 1 tbsp filling in the center, moisten edges with water, fold in half, and pleat edges to seal tightly. Repeat for all wrappers.
  3. Step 3: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Arrange gyoza flat side down without crowding. Cook for 3 minutes until bottoms are golden.
  4. Step 4: Pour 1/4 cup water into the skillet and cover immediately. Steam for 6 minutes until water evaporates and chicken is cooked.
  5. Step 5: Remove lid and cook for another 1-2 minutes to crisp the bottoms again.
  6. Step 6: For the miso dipping sauce, whisk together 2 tbsp white miso paste, 1 tbsp rice vinegar, 1 tsp honey, and 1 tbsp water until smooth.
  7. Step 7: Serve the hot gyoza with the miso dipping sauce.

Frequently asked questions

How long does Pan-Seared Chicken and Shiitake Mushroom Gyoza with Miso Dipping Sauce take to make?

Total time is about 45 minutes (30 min prep + 15 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 Shiitake Mushroom Gyoza with Miso Dipping 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 Pan-Seared Chicken and Shiitake Mushroom Gyoza with Miso Dipping 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 Pan-Seared Chicken and Shiitake Mushroom Gyoza with Miso Dipping 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 Pan-Seared Chicken and Shiitake Mushroom Gyoza with Miso Dipping 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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