How to make Gyoza -

Japanese style dim sums.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Dim sum dough, Boneless chicken (हड्डी रहित चिकन)

Cuisine : Japanese

Course : Snacks and Starters


Gyoza Recipe Card


In Japanese cuisine consists of food is cooked in a specific way based on the culture and tradition of Japan. The traditional cuisine of Japan comprises of rice with an emphasis on seasonal ingredients. The side dishes often consist of fish, pickled vegetables and vegetables cooked in broth. Fish is common in the traditional cuisine. It is often grilled, but it may also be served raw or dipped in a light batter and deep-fried.
Japanese cuisine has now become popular throughout the world. As of 2011, Japan has overtaken France in number of Michelin starred restaurants and has maintained the title ever since.

Prep Time : 21-25 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Gyoza Recipe

  • Dim sum dough as required

  • Boneless chicken minced 450 grams

  • Cabbage cups as required

  • Garlic chopped 1 tablespoon

  • Ginger chopped ½ tablespoon

  • Spring onion greens finely chopped 1 stalk

  • Red chilli flakes 1½ teaspoon

  • Cabbage finely chopped ¼ small

  • Salt to taste

  • Refined flour (maida) for dusting

  • Light soy sauce 1 tablespoon

  • Rice vinegar 1 tablespoon

  • Oil 1 tablespoon


Step 1

Line a bamboo steamer with cabbage cups.

Step 2

Combine chicken, garlic, ginger, ¾ of the spring onion greens, 1 teaspoon chilli flakes, cabbage and salt in a bowl and mix well.

Step 3

Divide the mixture into small equal portions and shape them into balls.

Step 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.

Step 5

Heat some water in a non-stick pan. Place the lined bamboo steamer in it and bring the water to a boil.

Step 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.

Step 7

Place the dim sums in the bamboo steamer, cover and steam for 8-10 minutes. Remove from heat and set aside.

Step 8

Heat oil in another non-stick pan, add steamed dim sums and sear for 2-3 minutes. Drain on an absorbent paper.

Step 9

Garnish with remaining spring onion greens and serve hot with the sauce.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.