Crispy Deep Fried Dumpling

Ingredients

• 25–30 sheetsdumpling or gyoza wrappers
• for fryingvegetable oil
• 60 ml (4 tbsp)water
• 220 gchicken mince
• 150 gChinese or sweetheart cabbage
• 100 gspring onions
• ½ tspgarlic paste
• ½ tspginger paste
• 1 tspsesame oil
• 1 tspsoy sauce
• ¼ tspsalt
• ¼ tspblack pepper
• 1 tspcornflour or potato flour

Instructions

1. 1

   Salt the cabbage

   Finely chop the cabbage, put it in a bowl and sprinkle with some salt. Mix, leave for 15 minutes, then squeeze out and discard the liquid.

2. 2

   Chop spring onions

   Finely chop the spring onions.

3. 3

   Combine the filling

   Put the chicken mince, cabbage and spring onions in a large mixing bowl with all the listed seasonings.

4. 4

   Mix the filling

   Mix everything together thoroughly.

5. 5

   Prepare the sauce

   The method refers to a dipping sauce ingredient list, but no sauce ingredients are provided. If you have that list, mix its ingredients in a small bowl and set aside.

6. 6

   Fold the dumplings

   Place a wrapper in your palm and dampen its edges with water. Add a teaspoonful of filling to the centre, fold the wrapper over it and pinch the left edge. Make pleats along the top edge from left to right, pressing each pleat against the bottom wrapper to seal. Pinch the right edge closed and repeat with the remaining wrappers and filling; this quantity makes about 25–30 dumplings.

7. 7

   Fry until crisp

   Heat the oil to 165–171°C (330–340°F). Deep-fry the dumplings for 2–3 minutes, until crisp and golden brown.

8. 8

   Drain the dumplings

   Transfer the fried dumplings to a cooling rack or paper towel.

9. 9

   Serve immediately

   Serve at once with your preferred sweet or spicy chilli dipping sauce.

10. 10

    Enjoy the dumplings

    The crispy dumplings are ready to enjoy.

What are gyoza?

Gyoza are Japanese dumplings, commonly filled, folded and served as a savoury snack or side. This version uses chicken, cabbage and spring onions in wrappers that are deep-fried rather than pan-fried.

The filling combines mild, juicy chicken with aromatic ginger, garlic and sesame oil. Squeezing moisture from the salted cabbage helps keep the mixture from becoming watery.

Nutrition and macros by portion

The nutrition label shows one serving as written: 245 calories, 15g protein, 32g carbs, 6g fat.

The wrappers provide most of the carbohydrates, while the chicken contributes much of the protein. The frying oil and sesame oil account for much of the fat. Balance the serving with vegetables or a fresh salad alongside the dumplings.

Getting the filling right

Cabbage: Finely chop it, leave it with salt for 15 minutes, then squeeze out the released liquid. This gives the filling a less watery texture.

Seasoning: Mix the chicken with the vegetables, pastes, sesame oil, soy sauce, salt, pepper and flour until evenly combined. The method mentions a separate dipping sauce list, but that list is not included in the recipe provided.

Folding and sealing

Small portions: Use a teaspoonful of filling in each wrapper so there is room to close the edges. Too much filling can make sealing difficult.

Pleats: Dampen the wrapper edge, then pinch and pleat across the top while pressing it firmly against the bottom layer. Check that the whole seam is closed before frying.

Frying for a crisp shell

Oil temperature: Bring the oil to 165–171°C before adding the dumplings. The recipe gives a frying time of 2–3 minutes, until the wrappers are crisp and golden.

Small batches: Avoid crowding the pan, which can make the oil temperature drop. Drain the cooked dumplings on a rack or paper towel before serving.

Timing and doneness

The recipe gives a total time of 30 minutes, including a 15-minute cabbage salting period. You can prepare the filling and fold the dumplings while keeping track of that resting time.

Look for evenly golden, crisp wrappers. Since the filling contains chicken, make sure it is cooked through before serving.

What to serve alongside

A sweet or spicy chilli dipping sauce is suggested, though the recipe does not include its ingredients. Serve the dumplings freshly fried while their wrappers are crisp.

For a fuller meal, pair them with a simple salad or steamed vegetables. These sides add freshness alongside the rich, fried wrappers.

Recipe notes & tips

• Squeeze the salted cabbage well to keep excess moisture out of the filling.
• Keep the wrappers covered while folding so they do not dry out.
• Use only a teaspoonful of filling in each wrapper to make sealing easier.
• Check that every dumpling seam is closed before lowering it into the oil.
• Use a kitchen thermometer to bring the oil to 165–171°C.
• Drain the dumplings on a rack or paper towel and serve them promptly.

Variations

• Chilli dip: Serve with a sweet or spicy chilli sauce, as suggested in the recipe.
• More ginger: Increase the ginger paste slightly for a stronger aromatic note.
• More spring onion: Add extra finely chopped spring onion for a greener filling.
• Alternative mince: Try another mince in place of chicken, adjusting frying as needed to ensure it is cooked through.
• Pan-fried style: Cook the dumplings in a pan instead of deep-frying for a different texture.

Common mistakes to avoid

• Wet cabbage: Squeeze out its liquid after the 15-minute salting period so the filling is not watery.
• Overfilled wrappers: Use a teaspoonful of filling so the edges can be sealed properly.
• Dry wrappers: Keep unused wrappers covered while you fold the dumplings.
• Open seams: Press the pleats and edges firmly together before frying.
• Cool oil: Heat the oil to 165–171°C before frying so the wrappers can crisp.
• Crowded pan: Fry in batches to avoid lowering the oil temperature.

How to store

For the best crispness, serve the dumplings straight after frying. If you have leftovers, refrigerate them promptly in a covered container and reheat in an oven or air fryer until hot and crisp; avoid relying on a microwave for crispness.

Frequently asked questions