Chicken Goyzas

We go crazy for gyozas, the Japanese dumpling, and we know you all do too. There is nothing quite so morish as a pile of hot crispy gyozas with a delicious dipping sauce- they feel much lighter then their fellow Chinese dumpling friend, with their thinner skins, fresh and simple fillings. On the photo shoots we work on we love serving them, they will accompany a big noodle soup or something similar, bringing it all together to feel like a real treat. We used to go to our local Asian supermarket on Camden High Street and buy pre made, frozen ones (chicken and vegetable)- which are delicious- but we started to feel that this was cheating (how fun to start making them from scratch), we also got put off by the added e numbers and preservatives in the ingredients. The thought of making our own ones always sounded like a chore, a chore of not knowing where to start- where do you buy the wrappers? No one really had an easy to use recipe. But we can confirm- they are the easiest things to make- the wrappers are available in all Asian supermarkets, look up your nearest one. You can also make your own ones, but we like to cut corners where you can and buy them in the freezer isle. Having visited the land of the rising sun last year with my husband Ben, for a very impromptu escape, we had a lunch of devouring gyozas in Kyota- but found it interesting that its seen as the equivalent in England as eating a hot dog or a kebab from a fast food stand- a huge juxtaposition to the trendy popular hype they have back on western land. This was a very memorable lunch- taken there by a guide we had- we asked for a good gyoza joint, which got answered by a surprised ‘are you sure?’.. Lead to a very informal place in a none descript downtown area- serving just gyozas, beer and tea- so ordering all three we feasted and left very happily not feeling ripped off and with tummies purring. We highly recommend making a big batch of these, they are the perfect treat for freezing and pulling out when friends are over, a starter for an Asian feast or maybe just a midnight feast after painting the town red. The traditional gyoza is made with mincd pork, but in the recipe we use chicken (either is delicious, but chicken a little lighter). These beauties are pan fried on the bottom and then steamed. One of the best things are the dipping sauce that goes with them- a harmony of spice, vinegar and tang. We love making it punchy with sliced spring onions, chilies, ginger and lime. A delicious place to visit in London for gyozas, and an authentic experience, is Asakusa in Mornington crescent, Eversholt street. Feels like being back in the back streets of Kyoto where the menu is written on wooden slates covering the walls and the culinary experience and service feels like a lost art.


    Chinese cabbage , ¼ small head

    2 chicken breasts, minced (or buy ready minced 300g)

    handful of edamame beans (peas will do)

    6 spring onions minced

    3 cm ginger peeled and finely grated

    2  garlic cloves, crushed

    3 tsp soy sauce

    3 tsp sesame oil

    2 tsp dry sherry or rice wine

    2 limes, zest

    Small bunch coriander leaves

    Pinch sea salt


    Gyoza wrappers (around 30+)


    Dipping sauce-


    3 tbs rice wine vinegar

    3 tbs soy sauce

    1 tsp sesame oil

    half lime juice

    1 chilli, deseeded minced

    2 spring onions minced

    2 cm ginger, finely grated


Put your cabbage in enough water to steam, steam until soft, drain and put to one side. Once cooled finely chop. Add the cabbage to a mixing bowl with the rest of the ingredients (up to and including the sea salt). Mix your ingredients together. Place a wrapper on a clean surface next to the gyoza mix and a small bowl of water. Place a heaped teaspoon of the mixture in the middle of one of the wrappers, moisten the edge with water (using your finger). Fold the wrapper in half over the filling and pinch it in the center. Just pleating one side, side facing you, so one side is pleated and the other flat. Once you have made enough. Heat a little oil (ground nut oil is good) in a frying pan on a medium heat. When hot lightly panfry the bottom and then pour a small amount of water into the pan and cover with a lid. Steam for 5 mins top. Devour your gyozas with your dipping sauce, make dipping sauce by mixing ingredients together in a bowl.