Pan-Seared Chicken Gyoza with Ginger Scallion Sauce

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

Juicy ground chicken gyoza pan-seared to golden perfection and served with a vibrant ginger scallion dipping sauce. This Japanese-inspired dumpling recipe, ready in about 45 minutes, pairs ground chicken, cabbage, green onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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 210 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, mix 350 g ground chicken, 100 g finely shredded cabbage, 3 minced green onions, 1 tbsp grated ginger, 2 tbsp soy sauce, 1 tsp sesame oil, 1/2 tsp salt, and 1/4 tsp black pepper until sticky and well combined.
  2. Step 2: Place one gyoza wrapper on your palm, spoon 1 tsp of filling onto the center, moisten edges with water, fold in half, and pleat to seal all around. Repeat until filling is used.
  3. Step 3: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Arrange gyoza flat side down and cook for 3-4 minutes until bottoms are golden brown.
  4. Step 4: Add 1/3 cup water carefully to the pan and cover immediately to steam for 5 minutes or until water evaporates and wrappers are tender.
  5. Step 5: Remove lid and cook for an additional 1-2 minutes to crisp the bottoms again.
  6. Step 6: For the ginger scallion sauce, combine 2 tbsp finely sliced green onions and 1 tsp grated ginger in a bowl. Heat 2 tbsp neutral oil until smoking and pour over the mixture. Stir in 1 tbsp soy sauce and 1 tsp rice vinegar.
  7. Step 7: Serve the chicken gyoza hot with the ginger scallion sauce for dipping.

Frequently asked questions

How long does Pan-Seared Chicken Gyoza with Ginger Scallion 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 Gyoza with Ginger Scallion 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 Gyoza with Ginger Scallion 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 Gyoza with Ginger Scallion 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 Gyoza with Ginger Scallion 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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