Homemade chicken gyoza are simply the best! These Japanese dumplings have a delicious filling with mushrooms and garlic, and the crispy outside makes them extra scrumptious.
You can buy gyoza wrappers at most large supermarkets, but you can also make them yourself.
Dried black fungus are Chinese mushrooms also known as cloud ear or wood ear mushrooms and can be found at Asian stores. If you prefer not to go to an Asian store, you can substitute them with, for example, chestnut mushrooms.
This recipe contains the following allergens. Click on the allergen to search for alternative recipes.
Made by Véronique
Published at 2025-04-25, this recipe is for 6 persons and takes 1 hours.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
Updated at: 2025-05-04
Place the dried black fungus in hot water so they will soften. This will take about 10 to 15 minutes.
In the meantime, peel the garlic clove and ginger root. If necessary, wash the spring onion and roughly chop the garlic, ginger, and spring onion.
Remove excess fat and sinew from the chicken breasts.
Use a small blender to puree the chicken, mushrooms, garlic, ginger and spring onion. Make sure it is as fine as possible.
Season the filling with 1 tablespoon of soy sauce and 1 tablespoon of sake.
Place a gyoza wrapper in your left hand and place a teaspoon of filling in the center.
Use a bit of water on the edges of the wrapper, fold the edges together and press them down. Then make pleats by folding the edge from the outside to the inside little at a time. Press this down well and repeat for the remaining gyoza.
You can also freeze the gyoza if you are not serving all 24 at once. Do this after folding, before they are cooked/steamed.
Heat a small amount of sunflower oil in a large frying pan. Fry the gyoza for a few minutes, then add a small splash of water. Put the lid on the pan and lower the heat.
Steam the gyoza for about 5 minutes. Then remove the lid and let the water evaporate. The gyoza are ready when the bottom is nicely golden brown.
Drizzle with a little sesame oil and serve immediately.
Delicious with a simple dipping sauce, such as a mixture of soy sauce, sesame seeds, and sake. Enjoy!
What is black fungus?
Black fungus have several names, including wood ear mushrooms, cloud ear mushrooms, tree ear mushrooms, jelly ear mushrooms and more.
What do you eat with gyoza?
You can eat gyoza as a snack, but you can also serve them as part of a meal. For example, serve the gyoza with an Asian salad or in a lovely broth.
Per 1 serving / piece:
| Amount | Ingredient | Allergens | Kcal | Carbs | Carbs of which sugars | Fat | Fat of which saturated | Protein | Fibers | Sodium | Iron | Calcium | Magnesium | Potassium | Phosphorus | Copper | Zinc | Iodine | Selenium | Vitamin C | Vitamin D | Vitamin A | Vitamin B1 | Vitamin B2 | Vitamin B6 | Vitamin B12 | Vitamin B11 | Vitamin E | Vitamin K | Vitamin K1 | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 4 | gyoza wrappers | gluten, soy | 104.00 | 22.80 g | - | 0.20 g | 0.04 g | 3.00 g | 0.40 g | 2.00 mg | 0.20 mg | 4.00 mg | 2.00 mg | 20.00 mg | 12.00 mg | 0.04 mg | 0.08 mg | - | 0.40 µg | - | - | - | 0.04 mg | 0.04 mg | 0.04 mg | - | 6.80 µg | 0.04 mg | 0.04 µg | - | |
| 41.67 | gram | chicken breast | 47.50 | - | - | 1.67 g | 0.63 g | 12.50 g | - | 20.83 mg | 0.29 mg | 4.17 mg | 14.58 mg | 166.67 mg | 141.67 mg | 0.01 mg | 0.29 mg | - | - | - | 0.04 mg | 0.01 mg | 0.03 mg | 0.03 mg | 0.29 mg | 0.13 µg | 0.83 µg | - | - | - | |
| 0.5 | dried black fungus | 2.00 | 0.04 g | 0.03 g | - | - | 0.34 g | 0.31 g | 1.00 mg | 0.15 mg | 1.00 mg | 1.38 mg | 53.13 mg | 15.63 mg | 0.08 mg | 0.05 mg | - | - | 0.61 mg | - | - | 0.01 mg | 0.06 mg | 0.01 mg | - | 3.75 µg | - | - | - | ||
| 0.33 | spring onions | 3.20 | 0.63 g | 0.23 g | 0.02 g | - | 0.18 g | 0.26 g | 1.60 mg | 0.14 mg | 7.20 mg | 2.00 mg | 27.60 mg | 2.90 mg | 0.01 mg | 0.03 mg | - | 0.07 µg | 1.80 mg | - | 58.50 mg | - | - | 0.02 mg | - | 6.40 µg | 0.06 mg | 20.70 µg | - | ||
| 0.17 | clove | garlic | 0.70 | 0.14 g | - | - | - | 0.03 g | 0.01 g | 0.02 mg | 0.01 mg | 0.85 mg | 0.10 mg | 3.00 mg | 0.65 mg | - | 0.01 mg | 0.01 µg | - | 0.07 mg | - | - | - | - | - | - | 0.02 µg | - | - | - | |
| 0.33 | cm | fresh ginger | 0.41 | 0.08 g | - | 0.01 g | - | 0.01 g | 0.01 g | 0.03 mg | 0.01 mg | 0.13 mg | 0.27 mg | 1.73 mg | 0.20 mg | - | 0.01 mg | - | - | 0.03 mg | - | - | - | - | - | - | - | - | - | - | |
| 0.17 | tablespoon | soy sauce | soy, gluten | 4.27 | 0.67 g | 0.67 g | - | - | 0.38 g | - | 183.33 mg | 0.17 mg | 2.00 mg | - | 16.67 mg | 1.67 mg | - | - | - | - | - | - | - | - | - | - | - | 0.27 µg | - | - | - |
| 0.17 | tablespoon | sake | 3.35 | 0.15 g | 0.15 g | - | - | 0.01 g | - | 0.02 mg | - | - | - | 0.25 mg | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | |
| sesame oil | sesame seeds | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | ||
| 165.43 | 24.50 g | 1.08 g | 1.90 g | 0.67 g | 16.45 g | 0.99 g | 208.85 mg | 0.97 mg | 19.35 mg | 20.33 mg | 289.04 mg | 174.71 mg | 0.14 mg | 0.47 mg | 0.01 µg | 0.47 µg | 2.52 mg | 0.04 mg | 58.51 mg | 0.09 mg | 0.13 mg | 0.36 mg | 0.13 µg | 18.07 µg | 0.10 mg | 20.74 µg | - | ||||
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