Chinese Meat Gyoza from scratch with Stir-Fried Chicken Chow Mein Noodles

Chinese Meat Gyoza from scratch with Stir-Fried Chicken Chow Mein Noodles by Carolina Abiassaf

Makes approx. 10 gyoza
Chow Mein Noodles serves 2


For the gyoza dough:
• 100 g all-purpose flour
• 1/2 tsp salt
• 45 g warm/hot water

For the gyoza filling:
• 150 g ground beef
• 75 g cabbage
• 25 g green onions
• 1 clove of garlic
• 1/2 Tbsp ginger
• 1 Tbsp soy sauce
• 1 Tsp cornstarch
• 1/2 Tbsp sesame oil
• Pinch of salt
• Pinch of sugar

For the gyoza sauce:
• 2 tbsp soy sauce
• 1 1/2 tbsp rice vinegar
• Sesame oil

– Mix the salt and the flour and gradually the water with stirring
– Once all the ingredients are combined, knead it until if forms a soft dough
– Cover with a plastic wrap and let it rest for an hour
– Shred the cabbage very thinly
– Grate the garlic and ginger
– Chop the green onions
– Mix all the ingredients together (Beef, Cabbage, Green Onions, Garlic, Ginger, Sugar, Salt, Sesame Oil, Cornstarch, Soy Sauce)
– Once the dough is set, sprinkle cornstarch on the table, and with a rolling pin, roll out your dough to until it’s about 1 millimeter thick
– With an 8 cm round cutter or glass, cut out your doughs into disks
– Place approx. 1 teaspoon of filling on each disk
– With the tip of your finger, put water around the filling so the dough will stick together
– In a heated pan, add a bit of vegetable oil, and place your gyoza until the bottom is golden brown then add 3/4 cup of water, 1 Tbsp of sesame oil
– Cover the pan and let it steam for approx. 7-8 minutes
– Serve hot



• 150 g chicken breast
• 90 g noodles
• 50 g green bell pepper
• 50 g red bell pepper
• 30 g green onions
• 50 g carrots
• 50 g snow peas

• 2 tbsp light soy sauce
• 2 tbsp dark soy sauce
• 2 tbsp oyster sauce
• 2 tbsp Sesame oil
• Vegetable oil
• Water

For the chicken marinade:
• 1/2 tbsp light soy sauce
• 1/2 tbsp dark soy sauce
• 1/2 tsp Chinese 5 spices
• 1 tsp corn starch
• 1 tsp grated ginger
• 1 tsp grated garlic

The 5 Chinese spices: Round cinnamon, ground cloves, ground fennel seeds, ground anise star, and ground Sichuan pepper

– Cut the chicken into strips
– Mix all the marinade ingredients together, and let the chicken marinate for about 1 hour, covered with a plastic bag, in the fridge
– Boil the noodles in a pot, follow the instructions on the box/pack
– Cut your all vegetables into julienne cut
– In a bowl, mix both soy sauces, oyster sauce, cornstarch, water, and sesame oil
– Heat a pan or a wok, then add vegetable oil
– When the oil is smoking hot, cook your chicken stripes, then reserve aside
– In the same pan, add a bit of vegetable oil, when it is smoking hot, add your vegetables and sautée them on high heat, keep your veggies crispy
– Add the chicken, the cooked noodles, and the sauce
– Cook for 1 minute and serve hot