Japanese style dim sums. This is a Sanjeev Kapoor exclusive recipe.

New Update

Main Ingredients Dim sum dough, Boneless chicken
Cuisine Japanese
Course Snacks and Starters
Prep Time 21-25 minutes
Cook time 16-20 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Non Veg

Ingredients list for Gyoza

  • as required Dim sum dough
  • 450 grams Boneless chicken minced
  • as required Cabbage cups
  • 1 tablespoon Garlic chopped
  • ½ tablespoon Ginger chopped
  • 1 stalk Spring onion greens finely chopped
  • 1½ teaspoon Red chilli flakes
  • ¼ small Cabbage finely chopped
  • to taste Salt
  • for dusting Refined flour (maida)
  • 1 tablespoon Light soy sauce
  • 1 tablespoon Rice vinegar
  • 1 tablespoon Oil


  1. Line a bamboo steamer with cabbage cups.
  2. Combine chicken, garlic, ginger, ¾ of the spring onion greens, 1 teaspoon chilli flakes, cabbage and salt in a bowl and mix well.
  3. Divide the mixture into small equal portions and shape them into balls.
  4. Dust a worktop with some flour, place each ball on it and roll out to make small thin discs. Put some chicken mixture in the center of the disc, apply some water on the edges and shape it into a harga dim sum.
  5. Heat some water in a non-stick pan. Place the lined bamboo steamer in it and bring the water to a boil.
  6. To prepare sauce, Mix soy sauce, vinegar, some of the remaining spring onion greens and remaining chilli flakes in a bowl and mix well.
  7. Place the dim sums in the bamboo steamer, cover and steam for 8-10 minutes. Remove from heat and set aside.
  8. Heat oil in another non-stick pan, add steamed dim sums and sear for 2-3 minutes. Drain on an absorbent paper.
  9. Garnish with remaining spring onion greens and serve hot with the sauce.