Chicken Shrimp Potstickers (Gyoza)

A photo of chicken potstickers lined on a round, black plate with coriander leaves in the center.

5 from 1 vote

Chicken Shrimp Potstickers (Gyoza)

Chicken Shrimp Potstickers (Gyoza) are Chinese dumplings that are pan-fried to make them crispy at the bottom and soft at the sides with juicy fillings inside.

Prep Time10

Cook Time10

Total Time20

Course: Breakfast, Dinner, Lunch, Side Dish

Cuisine: Asian, Chinese, Japanese

Servings: pieces

Calories: 18kcal

Author: Claudia

Ingredients

300 gr chicken thigh fillet
100 gr shrimp
75 gr napa cabbage
20 gr leeks
25 gr cilantro
40 gr egg white
2 tbsp tapioca flour
½ tbsp oyster sauce
½ tbsp sesame oil
½ tbsp fish sauce
½ tsp salt
½ tsp pepper
Wonton wrappers

Instructions

Peel the shrimp and devein. Rinse with clean water. Soak the deveined shrimp with a teaspoon of baking soda or lye water for 10 minutes. Rinse well with clean water. Chop the shrimp coarsely. Chop the cabbage, leeks, and coriander leaves finely.
Use a fine tofu cloth to press the water out of the chopped vegetables. Mix all the ingredients in a bowl. Use a fork to stir well until all ingredients are well blended. Take one to two teaspoons of the fillings, put on a wrapper. Use a little bit of water to dab the sides of the wrapper.
Fold and pinch the sides firmly. You may pinch 2-3 parts of the wrapper to create pleats. Continue until the fillings is finished. Prepare the frying pan with a little oil. Line up the potstickers without waiting for the oil to heat up.
Let the potsticker fry at the bottom until brownish. Pour in some water. It doesn't have to be full, only enough to soak them for 0.5-1 cm. Put on the lid. Let it cook for a while until the water is dried up. The bottom of the potstickers should be brown and crispy enough and the sides of the dumplings are soft and shiny from the steam created within the lid. Take out of the pan and they are ready to consume.

Video

Notes

Pick wonton wrapper with the round shape. You save the time. If you only have square shape wrapper, cut them round using a glass.

Squeeze the water out of the chopped vegetables.

Use the white part of the cabbage more so the potstickers filling has some crunchy texture.

If you like a more crunchy gyoza, fry the sides of the dumplings too.

Nutrition