Name: How To Make Chicken Gyoza With Shiso, Umeboshi, & Cheese
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 10
Cuisine: Japanese
Ingredients: 100 g Chicken Thighs; 1 Tbsp Cooking Sake; 1/3 tsp Sugar; Salt, to taste; 10 Shiso Leaves; 40 g Umeboshi (without seed); 30 g Shredded Cheese; 1 Tbsp Sesame Oil

How To Make Chicken Gyoza With Shiso, Umeboshi, & Cheese

Appetizer Chicken Dumpling Easy Freezer-friendly Meal Prep Friendly Shiso Side Dish Umeboshi

We've mentioned before how much Japanese love Gyoza and have even introduced several gyoza recipes on our blog. This time, we are introducing another variation of gyoza - Chicken Gyoza.

Our chicken gyoza recipe is an adapted version of the original, so it is quite different from authentic Japanese cuisine. But, we are confident that you’ll enjoy this new twist on Gyoza!

When you think of Gyoza wrappers, you might picture the round type. However, most Japanese supermarkets offer various types of Gyoza wrappers not only in shapes but also in size and thickness. In this recipe, we are using square-type Gyoza wrappers, which are easier to fold and perfect for those who prefer a crisp exterior.

Now, let us tell you a little more about Gyoza wrappers here. Japanese people use Gyoza wrappers not only for making Gyoza. They are truly versatile ingredients as they don’t have a distinct flavor or taste and pair well with almost anything, whether sweet, salty, or spicy. Therefore, we sometimes use them for other dishes. You can find tons of fascinating recipes utilizing Gyoza wrappers on Japanese websites. Some use them as substitutions for pizza and quiche crusts. Others use them as replacements for Xiaolongbao, Shumai, and Ravioli wrappers, etc. It is not an exaggeration to say that, with your creativity, Gyoza wrappers can be a perfect substitute for whatever you want to make. By the way, if you can't find gyoza wrappers in your local supermarket, we have a recipe for them!

As mentioned earlier, we are introducing a Chicken Gyoza recipe in this recipe. Gyoza is commonly made with ground meat, but we are sharing a different perspective using cut up chicken thighs.

The seasonings used in the recipe are very simple: Japanese pickled plum (Umeboshi) and Shiso leaf. Each ingredient has its own special flavor, and the combination of these two is quite classic in Japanese dishes. They create a refreshing scent and impart a hint of sourness, making your mouth full of flavor. Additionally, cheese adds mildness complementing the Umami of the dish.

Why not try out our unique Chicken Gyoza recipe for dinner tonight?

Overview

Prep time: 5 mins

Cook time: 10 mins

Total time: 15 mins

Total servings: 10

Difficulty: Easy

Ingredients

100 g Chicken Thighs
1 Tbsp Cooking Sake
1/3 tsp Sugar
Salt, to taste
10 Shiso Leaves
40 g Umeboshi (without seed)
30 g Shredded Cheese
1 Tbsp Sesame Oil

Expert's Tip

If you are familiar with Japanese ingredients, you might have encountered Umeboshi, known for its strong sourness. If you're not a fan of its sourness, why not try the honey-flavored version? This product combines sourness with sweetness by adding honey, offering a milder taste. Of course, you can use honey-flavored Umeboshi for Onigiri, dressings, and other dishes as well too.

Instructions

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1) Gathering the Ingredients

Gather the ingredients. Crush the umeboshi into a paste.

Tip: You can used umeboshi paste as well.

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2) Cutting the Chicken Into Bite-Size Pieces

Cut the chicken into 10 pieces. Mix them with cooking sake, sugar, and salt. Set aside for 10 minutes.

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3) Shaping the Chicken Gyoza

Place a Gyoza wrapper and add a Shiso leaf, ume paste, sliced chicken thigh, and cheese on it.

Dip your finger into water and spread it on the edge of the Gyoza wrapper. Then wrap the ingredients with the Gyoza wrapper, ensuring they stick together well.

Repeat this process for the rest of the chicken gyoza.

*If you're using round-shaped Gyoza wrappers, see how to wrap and fold Gyoza here.

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4) Pan-frying the Chicken Gyoza

Pour sesame oil and then place the chicken gyoza into the frying pan. Cook them over medium heat until the bottom sides become golden brown.

Flip them over and pour 100ml of extra water into the frying pan. Cook them for about 3-4 minutes with a lid on. Remove the lid and cook until the liquid evaporates.

5) Serving the Chicken Gyoza

Serve the Chicken Gyoza with some salt if you need. Enjoy!

About the author

Megumi Moriya

Megumi is a recipe writer based in Chiba, Japan. She carries a Bachelor in the Faculty of Foreign Studies and is interested in creating content about Japanese cuisine and traditional confectioneries. Megumi is most interested in making Japanese recipe content, and in her free time, she likes to play the piano, make handcrafted goods, and hula dance. She hopes to inspire Japanese Taste readers to make Japanese recipes at home and of course share more about Japanese culture.

View articles by Megumi Moriya