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
Units
Scale
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