Chicken gyoza with umeboshi and shiso is a Japanese dumpling recipe that brings juicy chicken filling, tangy pickled plum, and fresh herb aroma together in every bite. The filling is usually made with ground chicken, cabbage, garlic chives, green onion, ginger, garlic, soy sauce, sesame oil, and chopped umeboshi for a salty sour kick. Shiso adds a clean herbal flavor that keeps the dumplings light while balancing the savory chicken. After wrapping, the gyoza are pan fried until the bottoms turn golden, then steamed with a little water so the wrappers become tender and the filling stays moist. A final fry gives them a crisp base with juicy centers. The finished chicken gyoza are fresh, tangy, and savory, perfect with rice, salad, miso soup, ponzu sauce, chili oil, or other izakaya-style dishes at home.
