Steamed Chicken and Shiitake Mushroom Gyoza with Ginger Soy Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken and earthy shiitake mushrooms wrapped in delicate dumpling skins, steamed to juicy perfection and paired with a fragrant ginger soy sauce. This japanese-inspired dumplings ready in about 37 minutes pairs grams ground chicken, stalks, finely chopped green onions, finely grated ginger 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.

★ 4.5 (13 ratings) Prep: 25 min Cook: 12 min Serves 4 Japanese cuisine 220 cal/serving
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Ingredients

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.

Frequently asked questions

How long does Steamed Chicken and Shiitake Mushroom Gyoza with Ginger Soy Sauce take to make?

Total time is about 37 minutes (25 min prep + 12 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 Steamed Chicken and Shiitake Mushroom Gyoza with Ginger Soy 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 grams ground chicken from drying out.

Can I substitute ingredients in Steamed Chicken and Shiitake Mushroom Gyoza with Ginger Soy 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 Steamed Chicken and Shiitake Mushroom Gyoza with Ginger Soy 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 Steamed Chicken and Shiitake Mushroom Gyoza with Ginger Soy 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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