Every time we ordered sushi takeout, there was always this little debate: should we get gyoza too? They’re tiny, crispy, juicy pockets of happiness... but also oddly pricey for how fast they disappear. So one weekend, we tried making our own. Turns out, homemade chicken gyozas are not just cheaper, they’re way more satisfying. The sound of the sizzling pan, the steam cloud as you add water, that golden crust forming, it’s like a mini celebration in your kitchen. Now we make them in big batches, freeze half, and snack on them whenever cravings hit. If you make these, tell me in the comments where you’re cooking from. I love seeing where food connects us ♥︎ Ingredients 300g chicken breast, finely minced 2 spring onions, finely chopped 150g pointed cabbage, finely chopped 3 garlic cloves, minced 1 tbsp grated ginger 2 tbsp light soy sauce 1 tbsp apple cider vinegar (or 2 tbsp shaoxing wine) 1 tsp granulated sugar 1 tsp white pepper 1 egg, beaten 1 pack gyoza wrappers (makes about 36) Olive oil and a little cornmeal for cooking Directions 1. Mince the chicken breast and finely chop the cabbage, garlic, ginger, and spring onions. 2. In a large bowl, mix the chicken with all the veggies, soy sauce, vinegar, sugar, pepper, egg, and a touch of cornmeal. 3. Place 1 tbsp of filling in the center of each gyoza wrapper. Moisten the edges, fold in half, and pleat one side to seal. 4. Heat 1 tbsp olive oil over medium heat. Add gyozas and pan-fry for about 10 minutes, wiggling occasionally so they don’t stick. 5. Once golden and crispy, pour in 4 tbsp water and cover to steam for 3–4 minutes. If water evaporates too quickly, add a splash more. 6. Add 1 tbsp oil and give them a final fry until super crispy. 7. For chili mayo: whisk 1 egg yolk with a pinch of salt, pepper, Dijon mustard, and a few drops of lemon or lime juice. Slowly whisk in avocado oil until thick, then mix in sriracha to taste. 8. Serve hot and thank your future self for freezing extras. Timestamps 0:07 Preparing the filling 1:06 Folding the gyoza