Go Back

Homemade Chicken Gyoza Dumplings or Potstickers


  • 2 cloves garlic , peeled
  • 10-20 g fresh ginger (peeled and sliced into coins)
  • Few sprigs of fresh coriander (if using - omit if you don’t like coriander)
  • 1-2 spring onions , trimmed
  • 500 g chicken mince
  • 2 Tablespoons soy sauce
  • 1 Tablespoon sesame oil
  • 1 Tablespoon Chinese cooking wine
  • 1 Packet of dumpling wrappers - the ones I use are called ‘Gow Gee Pastry’ but you can also use gyoza wrappers or wonton wrappers if that is all you can find.


  • Use a food processor, blender or Thermomix to blitz together the fresh garlic, ginger, spring onion and coriander (if using).
  • Once finely chopped or minced together, add the chicken mince, soy sauce, sesame oil and Chinese cooking wine.
  • Blend well to combine.
  • Lay out the dumpling wrappers on a large, clean, flat surface.
  • Add about a teaspoon of filling to each wrapper - do not overfill or it will be hard to wrap your dumplings.
  • Save left over filling mixture and use as meatballs (with no wrapper) or freeze until next time you want to make dumplings.
  • Wrap dumplings by sealing the edges and pleating together.
  • Over high heat, add 2 Tablespoons of olive oil (or preferred oil for frying) to cover the base of a large, flat pan that has a lid.
  • Arrange dumplings over the base of the pan (it is unlikely that you will fit your whole batch in the pan in one go, so cook in batches).
  • Add ½ cup water to the pan and put the lid on.
  • Cook for 8 minutes.
  • Remove the lid and flip each dumpling to complete the pan searing process.
  • Serve with your favourite dipping sauce - we like a mixture of soy sauce and sweet chilli sauce.