If you’re craving an umami-packed meal that’s bursting with flavor and texture, look no further than Smashed Chicken Gyoza with Kimchi & Rice. This dish brings together crispy pan-fried gyoza bursting with juicy chicken, the tangy spice of fermented kimchi, and fluffy steamed rice for the perfect balance. It’s a simple yet irresistible combination that feels both comforting and exciting with every bite.
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Why You’ll Love This Recipe
- Flavor Explosion: Each bite blends the juicy savoriness of chicken with the tangy punch of kimchi for a taste you won’t forget.
- Crisp and Tender Contrast: The beauty lies in the smashed gyoza’s crispy bottom and soft, tender wrapper top delivering delightful texture.
- All-in-One Meal: Packed with protein, probiotics, and carbs, this dish is a satisfying, balanced bowl that fuels and delights.
- Quick and Easy: Minimal prep and simple ingredients make it ideal for weeknight dinners or an impressive lunch.
- Customizable: You can tweak spice levels or swap ingredients to suit your taste and dietary needs seamlessly.
Ingredients You’ll Need
The magic behind Smashed Chicken Gyoza with Kimchi & Rice lies in a handful of simple, fresh ingredients that come together to create bold flavors and satisfying textures. Each component plays a crucial role to keep the dish vibrant and delicious.
- Ground chicken: The tender protein base offers juicy richness responsible for the flavorful filling.
- Gyoza wrappers: Thin and delicate wrappers become crispy and golden when pan-fried and smashed.
- Savory soy sauce: Adds deep umami seasoning to the chicken mix and dipping sauce.
- Kimchi: Fermented Korean cabbage that brings acidity, spice, and probiotics to brighten the bowl.
- Garlic and ginger: Aromatics that amp up the savory notes and add warmth to the filling.
- Sesame oil: Provides a nutty finish both in the filling and when drizzled on top.
- Steamed white rice: Soft, fluffy, and perfect for balancing the flavors and textures.
- Green onions: Fresh, crisp garnish that adds color and mild bite.
Variations for Smashed Chicken Gyoza with Kimchi & Rice
The wonderful thing about this recipe is its flexibility; you can easily personalize it to match your cravings or dietary preferences. Here are some of the ways to make it your own.
- Switch the protein: Use ground turkey, pork, or even finely chopped tofu to suit your preference.
- Make it vegetarian: Replace chicken with a mushroom and cabbage filling paired with vegan kimchi.
- Spice it up: Add gochujang or chili flakes to the filling or dipping sauce for extra heat.
- Change the rice: Opt for brown rice or cauliflower rice for a healthier or lower-carb option.
- Add veggies: Throw in shredded carrots or spinach to the filling for added nutrition and color.
How to Make Smashed Chicken Gyoza with Kimchi & Rice
Step 1: Prepare the Chicken Filling
Combine ground chicken with finely chopped garlic, ginger, soy sauce, sesame oil, and a little salt and pepper. Mix it just until everything comes together for juicy, well-seasoned filling.
Step 2: Assemble the Gyoza
Place a small spoonful of the chicken mixture in the center of each gyoza wrapper. Moisten the edges with water, then fold the wrapper in half, pinching tightly to seal the dumpling carefully.
Step 3: Pan-Fry and Smash the Gyoza
Heat a little oil in a non-stick skillet over medium heat. Arrange the gyoza flat side down and cook until the bottoms are golden brown and crispy. Carefully pour a splash of water into the pan, cover with a lid, and steam for a few minutes until the filling cooks through. Remove the lid and press each gyoza gently with a spatula to smash and crisp up the base further.
Step 4: Prepare the Rice and Kimchi
While the gyoza cooks, steam or prepare your choice of rice. Warm the kimchi slightly or serve chilled for added freshness.
Step 5: Assemble the Bowl
Layer steamed rice in bowls, top with the crispy smashed chicken gyoza, and add a generous amount of kimchi on the side. Garnish with sliced green onions and a drizzle of sesame oil if desired.
Pro Tips for Making Smashed Chicken Gyoza with Kimchi & Rice
- Use fresh wrappers: Fresh gyoza wrappers yield the best texture, but frozen will work with extra care when sealing.
- Don’t overfill: Keep the filling modest to ensure the gyoza seals properly and cooks evenly.
- Smash gently: Press with a spatula after steaming for that signature crispy bottom but avoid breaking the wrapper.
- Control the steam: Add enough water for steaming but don’t let it pool too much in the pan to keep crispiness.
- Enhance with dipping sauce: Mix soy sauce, rice vinegar, and a touch of chili oil for a vibrant dipping option.
How to Serve Smashed Chicken Gyoza with Kimchi & Rice
Garnishes
Fresh green onions, toasted sesame seeds, and a drizzle of chili oil or sesame oil add lovely aroma, crunch, and an extra flavor boost.
Side Dishes
Pair the bowl with a simple miso soup, steamed edamame, or a crisp seaweed salad to round out the meal beautifully.
Creative Ways to Present
Serve the gyoza stacked on a bed of rice with kimchi artfully arranged on the side, or arrange the gyoza in a circular pattern for a shareable platter feel.
Make Ahead and Storage
Storing Leftovers
Keep leftover gyoza tightly sealed in an airtight container in the refrigerator for up to 2 days to maintain freshness and texture.
Freezing
Freeze uncooked gyoza on a parchment-lined tray until firm, then transfer to a freezer bag. Cook from frozen following the same pan-fry and steam steps.
Reheating
Reheat leftovers in a non-stick pan with a splash of water to steam and refresh crispiness or microwave covered for a quicker option, though the texture may soften.
FAQs
Can I use store-bought kimchi for this recipe?
Absolutely! Store-bought kimchi works wonderfully and offers convenience without compromising on flavor.
What if I can’t find gyoza wrappers?
You can substitute with dumpling wrappers or even spring roll wrappers, but cooking times and texture might vary slightly.
Is this dish spicy?
The spiciness depends largely on the kimchi used; you can control heat by choosing mild or spicy kimchi or by adding chili to the dipping sauce.
Can I bake or steam gyoza instead of pan-frying?
Yes, steaming or baking is possible but you’ll miss the characteristic crispy bottom that makes smashed gyoza so special.
How do I make this dish vegan?
Use tofu or shiitake mushrooms for the filling and ensure your kimchi is vegan-friendly, as some varieties use fish sauce.
Final Thoughts
If you love bold flavors with a satisfying crunch and a comforting base, you can’t go wrong with Smashed Chicken Gyoza with Kimchi & Rice. It’s the kind of recipe that quickly becomes a favorite—both easy to prepare and endlessly customizable. Give it a try and enjoy a bowl full of incredible taste and warmth!
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Smashed Chicken Gyoza with Kimchi & Rice
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Appetizers
- Method: Pan-frying and steaming
- Cuisine: Korean-Japanese Fusion
- Diet: Gluten (can be adjusted), Dairy-free
Description
Smashed Chicken Gyoza with Kimchi & Rice is a flavorful and texturally satisfying dish combining juicy ground chicken-filled gyoza with crispy golden bottoms, tangy and spicy fermented kimchi, and soft steamed rice. This quick and easy recipe offers a balanced, umami-packed meal that can be customized to suit dietary preferences and taste, perfect for weeknight dinners or impressive lunches.
Ingredients
For the Chicken Filling
- 1 lb ground chicken
- 2 cloves garlic, finely chopped
- 1 tsp ginger, finely chopped
- 1 1/2 tbsp soy sauce
- 1 tsp sesame oil
- Salt and pepper, to taste
For the Gyoza
- 30 gyoza wrappers (fresh or frozen)
- 1 tbsp cooking oil (vegetable or canola oil)
- Water, for sealing and steaming
For Serving & Garnish
- 2 cups steamed white rice
- 1/2 cup kimchi (fermented Korean cabbage)
- 2 green onions, thinly sliced
- 1 tsp sesame oil (for drizzling, optional)
Instructions
- Prepare the Chicken Filling: Combine ground chicken with finely chopped garlic, ginger, soy sauce, sesame oil, and a pinch of salt and pepper. Mix gently just until combined to maintain juiciness and well-seasoned filling.
- Assemble the Gyoza: Place a small spoonful of the chicken mixture in the center of each gyoza wrapper. Moisten the edges with water, then fold the wrapper in half, pinching tightly to seal the dumpling carefully, ensuring no air pockets.
- Pan-Fry and Smash the Gyoza: Heat cooking oil in a non-stick skillet over medium heat. Arrange the gyoza flat side down and cook until the bottoms turn golden brown and crispy, about 2-3 minutes. Carefully add a splash of water to the pan, cover immediately, and steam for 4-5 minutes until the filling is cooked through. Remove the lid and gently press each gyoza with a spatula to smash and crisp up the base further, taking care not to break the wrapper.
- Prepare Rice and Kimchi: While gyoza cooks, steam white rice until fluffy. Warm kimchi slightly if desired or serve it chilled for freshness.
- Assemble the Bowl: Layer steamed rice in serving bowls, top with crispy smashed chicken gyoza, and add a generous side of kimchi. Garnish with sliced green onions and drizzle with sesame oil if desired for an extra nutty aroma.
Notes
- Use fresh gyoza wrappers for the best texture; frozen can be used but handle carefully when sealing.
- Do not overfill the gyoza to ensure proper sealing and even cooking.
- Press gyoza gently after steaming to get a signature crispy bottom without breaking the wrappers.
- Control steaming water amount to avoid sogginess and maintain crispiness.
- Enhance flavor with a dipping sauce made from soy sauce, rice vinegar, and a touch of chili oil.
Nutrition
- Serving Size: 1 bowl (including 6-7 gyoza, rice, kimchi)
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 70 mg