Chicken Yaki Gyoza with Umeboshi and Shiso

Name: Chicken Yaki Gyoza with Umeboshi and Shiso
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: Chinese, Japanese
Ingredients: 100 g boneless chicken thigh; 100 g ground chicken; 50 g onion (finely diced); 20 perilla leaves (shiso) (shredded); 3 pickled plums (umeboshi) (or 2 tsp store-bought umeboshi paste per umeboshi); 50 g green cabbage (or Napa cabbage, finely diced); 30 g garlic chive(s) (finely chopped); 1 tbsp sake (or dry sherry/white wine); 1 tsp Japanese soy sauce (koikuchi shoyu); ½ tsp salt; 1 pinch ground black pepper (or white pepper); 1 tsp grated ginger root (or ginger paste); 1 tbsp toasted white sesame seeds; 25 gyoza wrappers; 1 tbsp cooking oil; 125 ml freshly boiled water; toasted sesame oil (to drizzle); ponzu sauce (for dipping)

Instructions

Prep:30minCook:10min

These crispy and fragrant pan-fried gyoza are stuffed with tender chicken, tangy pickled plums and vibrant shiso paired with tangy ponzu sauce, a refreshing twist on regular gyoza!

Updated at: Sat, 08 Nov 2025 03:41:45 GMT