Chicken & Water Chestnut Gyoza

Cuisine: Asian

Prep time:

Cook time:

Serves: 20-25

While these gyoza are not strictly traditional, we like the overall Asian flavour to these dumplings and guarantee they will be devoured in minutes.


Try replacing the chicken with an equal quantity of pork fillet or raw prawns.


  1. Place water chestnuts, chicken, ginger, spring onion, sesame oil and Chinese 5 spice in a food processor and blitz until well combined.
  2. Place 6 gyoza wrappers on a chopping board and place a teaspoon of mixture in the middle of each wrapper. Have a glass of water to hand, and dip your finger in and run it around the edge of each wrapper. Bring the edges together and push to seal, leaving a flat base.
  3. Continue with remainder of mixture. The gyoza can be covered in cling film and refrigerated until needed.
  4. Heat vegetable oil in a large non-stick pan and add gyoza. You want the bases to go really brown. Then add 4 tablespoons of water and cover the pan with a tight lid. Leave to steam for 3-4 minutes, turning heat down, then off.
  5. Serve gyoza with soy sauce and red pepper flakes and eat immediately.
  6. Makes 20-25.