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Steamed Chicken Gyoza

Tori Mushi Gyoza

Juicy dumplings right out of the donabe at the table.


Donabe steamer, "Mushi Nabe" (large)


3 - 4



  • 14 oz (400 g) ground chicken
  • 1 tablespoon katakuriko (potato starch)
  • 1 tablespoon sake
  • 1 teaspoon soy sauce
  • 1/2 tablespoon grated ginger
  • 1 teaspoon sesame oil
  • a pinch of freshly ground black pepper
  • 25 pieces gyoza wrappers
Liner for the steam grate
  • 4 - 5 napa cabbage leaves, cut into 2" (5 cm) wide pieces
  • Ponzu sauce
  • Grated daikon, well drained
  • Ichimi tougarashi (Japanese ground chile pepper; optional)


    1. To make the filling, combine all the ingredients for the gyoza except the gyoza wrapper in a bowl. Mix well by hand until smooth. Cover tightly with plastic wrap and refrigerate for 30 minutes or longer. 
    2. Get "Mushi Nabe" ready according to the basic steaming instructions.
    3. Wrap the filling with gyoza wrappers. Use water to wet the edges around half of the wrapper's edge. Place the wrapped gyoza pieces on a tray lined with parchment paper. Cover them with a damp paper towel until ready to cook.
    4. Spread the napa cabbage on the steam grate. Cover with lid, and steam until the leaves are slightly wilted (about 1 minutes). Arrange the gyoza pieces in a single layer on the napa cabbage. Cover with lid, and steam for 7 - 8 minutes or until the chicken is cooked through.
    5. To serve, provide each person a small dipping bowl of ponzu. Add your preferred amount of grated daikon and ichimi tougarashi (optional). Dip a gyoza in the mixture and enjoy.

    Steamy chicken gyoza is always so juicy and tasty.

      About the measurements used in our recipes

      For rice measurement, traditional Japanese rice measurement is used.
      • 1 rice-cup = 3/4 US cup = 180 ml
      Other conversions (US to metric measures)
      • 1 cup = 240 ml1
      • inch (1") = 2.5 cm
      • 1 ounce (1 oz) = 30 ml