Crispy Japanese Chicken Gyoza | Juicy Street Food Dumplings

Shred the cabbage very finely, sprinkle with a pinch of salt, and let sit for 10 minutes. Then thoroughly squeeze out the excess moisture with your hands so the filling does not make the dough soggy.

Mince the chicken thigh fillet or chop it finely in a food processor. Thinly slice the spring onions, and grate the garlic and fresh ginger.

In a large mixing bowl, combine the minced chicken with the squeezed cabbage, spring onions, grated ginger, and garlic. Add 1 tablespoon of soy sauce, sesame oil, cornstarch, salt, and black pepper. Mix thoroughly by hand until you get a uniform, sticky mixture.