Steamed Chicken and Shiitake Mushroom Gyoza with Ginger Soy Sauce

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Tender chicken and earthy shiitake mushrooms wrapped in delicate dumpling skins, steamed to juicy perfection and paired with a fragrant ginger soy sauce. This Asian fusion recipe, ready in about 37 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 220 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 grams ground chicken
• 80 grams, finely chopped shiitake mushrooms
• 2 stalks, finely chopped green onions
• 1 tbsp, finely grated ginger
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1/2 tsp salt
• 1/4 tsp white pepper
• 25 pieces gyoza wrappers
• for steaming water
• 3 tbsp dipping sauce soy sauce
• 1 tsp dipping sauce grated ginger
• 2 tbsp dipping sauce rice vinegar
• 1 tsp dipping sauce honey

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Instructions

1. Step 1: In a bowl, combine 250 grams ground chicken, 80 grams finely chopped shiitake mushrooms, 2 finely chopped green onions, 1 tbsp grated ginger, 2 tbsp soy sauce, 1 tbsp sesame oil, 1/2 tsp salt, and 1/4 tsp white pepper. Mix well until combined and sticky.
2. Step 2: Place one gyoza wrapper on your palm and spoon approximately 1 tablespoon of filling into the center. Moisten the edges with water and fold into a half-moon shape, pinching the edges firmly to seal with pleats.
3. Step 3: Line a steamer basket with parchment paper perforated with holes or cabbage leaves to prevent sticking. Arrange gyoza evenly without overlapping.
4. Step 4: Bring water to a boil in a pot suitable for your steamer basket. Place the basket over boiling water, cover, and steam the gyoza for 8-10 minutes until the wrappers turn translucent and filling is cooked through.
5. Step 5: Combine 3 tbsp soy sauce, 1 tsp grated ginger, 2 tbsp rice vinegar, and 1 tsp honey in a small bowl to make the ginger soy dipping sauce. Stir until honey dissolves.
6. Step 6: Serve the steamed gyoza hot with the ginger soy sauce for dipping.