Quick & easy chicken gyoza! Instead of folding pleats, just fold in half to speed up

the process. Then pan-fry and steam till chicken is cooked through. 

Chicken Shiso Gyoza with Yuzu Kosho & Ponzu Sauce 

INGREDIENTS

• 1 boneless skinless chicken thighs (4 oz, 113 g)
• 10 gyoza wrappers (for homemade, see Notes)
• 10 shiso leaves (ooba) (Perilla)
• 1 Tbsp sesame oil (roasted) (for frying)

Seasonings:

• 1 tsp soy sauce
• 1 tsp sesame oil (roasted)

Dipping Sauce:

• ¼ tsp yuzu kosho
• 2 Tbsp ponzu

INSTRUCTIONS

1. Gather all the ingredients.

   

2. Cut the chicken into bite size pieces. To cook the chicken faster and at an equal rate, make sure to cut into uniform sizes. I also use “Sogigiri” Japanese cutting technique (slice diagonally when cutting) to create a large surface of the chicken.

3. Season the chicken with freshly ground black pepper and kosher salt. Transfer the chicken to a small bowl.

4. Add 1 tsp sesame oil and 1 tsp soy sauce to the chicken and mix well together. 

5. Place a shiso leaf on a gyoza wrapper, and put a few pieces of chicken on top.  

6. Fold in half and press gently.  

7. In a non-stick frying pan, heat 1 Tbsp sesame oil over medium heat. Place the gyoza on the pan in a single layer without over-wrapping. 

8. Cover to cook until nicely browned. Then turn it over and cover to cook again. 

9. When the chicken is cooked through, uncover and cook 1-2 minutes till the gyoza become crispy. Put some ponzu in a small bowl and put a small amount of yuzu kosho on the edge of the bowl or on a plate. If you have extra gyoza wrappers, you can put cheese inside and cook the same way in the pan. Kids love them!

https://www.justonecookbook.com/chicken-shiso-gyoza-with-yuzu-kosho-ponzu-sauce/