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Smashed Chicken Gyoza with Kimchi Rice Bowl

Smashed Chicken Gyoza with Kimchi Rice Bowl You’ll Love

Smashed Chicken Gyoza with Kimchi Rice Bowl brings joyful crunch and savory flavor that's perfect for busy weeknights.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Asian
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Gyoza
  • 1 package Dumpling Wrappers Store-bought or homemade
  • 1 pound Minced Chicken Can substitute with ground pork or vegan mix
  • 1 cup Kimchi Use favorite brand or homemade
For the Rice
  • 1 cup Jasmine Rice Cook until sticky
For Dipping Sauce
  • 0.5 cup Lao Gan Ma (Chili Oil) Sriracha can be substituted

Equipment

  • non-stick skillet
  • Mixing Bowl
  • Pot

Method
 

Cooking Instructions
  1. Rinse jasmine rice under cold water until water runs clear. Cook with 1.5 cups of water according to package instructions for 15-20 minutes.
  2. Combine minced chicken with spices in a bowl. Form small patties and fill each dumpling wrapper with a patty. Keep covered with a damp cloth.
  3. Heat vegetable oil in a skillet over medium heat. Arrange gyoza in the pan and cook for 3-5 minutes until bottoms are golden brown.
  4. Flip gyoza, add 1/4 cup of water, cover with a lid, and steam for 3-4 minutes to ensure they cook through.
  5. Serve gyoza warm with kimchi and drizzle with Lao Gan Ma chili oil. Enjoy your Smashed Chicken Gyoza with Kimchi Rice Bowl!

Nutrition

Serving: 1bowlCalories: 500kcalCarbohydrates: 50gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 200IUVitamin C: 3mgCalcium: 20mgIron: 3mg

Notes

For a crispier texture, steam gyoza briefly before pan-frying. Serve immediately for the best flavor.

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