Easy Boiled Chicken Gyoza Dumplings

Easy Boiled Chicken Gyoza Dumplings

These are like boiled gyoza, or wonton dumplings. made these in a hurry and this is how they turned out. You can make these in no time.

Ingredients: 1 packet of gyoza skins worth

Ground chicken (dark meat)
100 to 200 g
Japanese leek
1 stalk
2 tablespoons
Hot water
2 tablespoons
Sesame seeds
To taste
Gyoza skins
1 packet


1. Dissolve the Weipa paste in the hot water. If you don't have any Weipa, use Chinese soup stock granules and a little soy sauce.
2. Finely chop the leek: Make cuts along the length diagonally, on both sides. Slice, and you'll end up with very fine dice.
3. The ground chicken I used is from the thigh; it's juicier than breast meat. If you only have ground white chicken, add a little sesame oil to make it juicier.
4. Mix the ground chicken and the dissolved soup stock from step 1 until the mixture is sticky. Add the egg, leek and sesame seeds and mix well. It's OK if the mixture is very loose.
5. Wrap the mixture in gyoza skins in any shape you like. Form any leftover mixture into meatballs.
6. Bring a pan of water to a boil, and put in the meatballs first with a spoon.
7. Put in the gyoza dumplings. When they come floating to the surface and the skins are transparent they are done.
8. Eat with ponzu sauce. They're bouncy and juicy on the inside.
9. You can cool the meatballs and freeze them for use later in hot pots and so on.
10. This is a hamburger I made for my daughter with the meat mixture, panfried in a frying pan with cheese on top. You don't need any ketchup.

Story Behind this Recipe

It's a bother to make gyoza dumplings so make them with ground chicken and chopped leek.