Chicken Gyoza Recipe (Wagamama Style Gyoza)
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One of our absolute favourite places to eat out is Wagamama and my husband’s favourite dish is Gyoza – here’s how to make my Chicken Gyoza Recipe at home for pennies.
What Are Gyoza?
A Gyoza is a Japanese dumpling which has been filled with either ground meat or vegetables (or sometimes a combination of the two). They are then fried and steamed before being served or some variations are deep-fried and crispy although we prefer the steamed gyoza dumplings.
Wagama Gyoza
We love eating at Wagamama. It’s a bit different from your typical chain restaurant and the food is really good. However, it’s not particularly cheap. Usually, when we eat out it’s somewhere that accepts tastecard or that has a cheap set menu.
Wagamama has neither of these. Main courses aren’t crazy expensive but they aren’t exactly cheap either. Our biggest problem is the sides. We love them all and usually end up ordering four or five to along with our main courses.
Now, I feel like I’ve got to the point where I’ve pretty much perfected a basic Wagamama style Ramen which is pretty simple. These Wagamama style chicken gyoza, however, are bit trickier and are quite fiddly to make.
But they are also super thrifty – costing much less to make at home than they do to buy in the restaurant which is one of the reasons I love making them.
How To Make Chicken Gyoza
Wagamama Style Gyoza: Wrapper Recipe (Gyoza Skin Recipe)
The ingredients for the gyoza wrapper recipe are simple; Just flour and hot water.
- 120grams of flour
- 3oz of water (maybe a little less) adding it a bit at a time which made around 20 dumplings.
The filling was diced leftover chicken (but you can use anything pork, beef, even duck if you love Wagamama duck Gyoza) with some seasonings to make it extra tasty. The fiddly bit is putting the Gyoza dumplings together and crimping them.
Making the Chicken Gyoza wrappers
To make the wrappers simply combine the hot water and flour bit by bit until a dough is formed. The dough then needs some steady kneading for around 10 minutes until it’s smooth. It then needs refrigerating for a couple of hours to firm up.
The next stage is to roll out the dough. I usually roll it out in one large piece and use a glass to cut it into circles. Then reroll and repeat until all the dough is used up.
Making the Chicken Gyoza Filling
- For my Wagamama style gyoza filling, I used diced leftover chicken but you can use anything you like including duck, pork or vegetables.
- I added soy sauce, ginger paste, black pepper and barbecue sauce to taste.
- Place the filling in the centre of the wrapper, wet the edges slightly with a wet finger and fold.
- Then ‘crimp’ along the join to seal the dumpling (this is the bit I’m rubbish at!) Don’t worry too much if they don’t look perfect, they’ll still taste great! I usually then chill until it’s time to cook them.
Cooking the Chicken Gyoza Dumplings
The Gyoza take just a few minutes to cook.
- Start by heating a little oil in a frying pan.
- Add the gyoza until they start to crisp up and go brown. Turn.
- After a minute or so of cooking on each side add a little water and a lid to the pan so they can steam.
And that’s it. A super tasty and super cheap Wagamama style Chicken Gyoza recipe you can make at home.
If you’d like to make a dipping sauce for your Wagamama Style Chicken Gyoza Dumplings see this recipe.
My daughter loves these at Wagamama so i will have to give these a go…..thanks!!
They are fiddly but quite easy once you get going!