Chicken Gyoza Cups
These easy Chicken Gyoza Cups are delicious! All the flavor of chicken gyoza in a portable, handheld wonton cup. They bake up easily, and pack a protein punch as an appetizer or side dish.
Easy Gyoza Recipe
I love all the flavors of gyoza but I don’t love the effort of folding and pinching and making them. Preparing them in cups gives you all the flavor of chicken gyoza, minus the effort! To start, preheat the oven to 375 degrees fahrenheit. While the oven heats up, prepare a muffin tin by spraying each cup with some nonstick spray.
Making Wonton Cups
Wonton cups are super versatile and you can fill them with practically anything. We’ve made jalapeño popper cups, quiche cups, and frittata cups. I’ve even seen some recipes where they’re filled with salad, and immediately our leftover salmon salad came to mine!
To make wonton cups, spray a muffin tin with nonstick spray, and layer 2 wonton wrappers so they’re in opposite directions (this keeps the corners crisp!). Next, well make the filling.
Chicken Gyoza Filling Recipe
As with most ground meat recipes, I recommend using a set of clean hands to mix. If this bothers you, wear gloves, but no tool will mix like your hands do!
- Ground Chicken:
- We’re big fans of Isernio’s ground chicken around here. This is not sponsored, just something we love. Their chicken is part ground chicken thighs so it stays moist whereas most ground chickens can tend to be dry. Here’s a link to their site if you want to try to find it near you!
- You could use this recipe with also ground turkey, or ground pork.
- Grated Carrot: Simple grate a carrot on a cheese grater.
- Green Onions: Reserve a little bit for topping each gyoza cup.
- Ginger Paste: I like ginger paste for this recipe because it disperses the flavor nicely, without being overpowering.
- Garlic: I used jarred minced garlic, but granulated would work as well.
- Hoisin Sauce: Trader Joes sells it now for under $5.
- Soy Sauce: We use this for salt, versus actual salt and for added flavor.
- Fresh Cracked Pepper
Once the meat mixture is fully mixed and combined, use as cookie scoop to scoop the meat to ensure even cooking. I use a 3 tbsp cookie scoop, and it left me with virtually none left, and full wonton cups. Goal achieved!
Baking Gyoza Cups
Once all of the cups are full, bake them for about 18 minutes. The cups should be finished with 18 minutes in the oven, but since we’re working with ground chicken, make sure they reach 165 degrees internally using an electronic meat thermometer.
Once the gyoza cups are fully cooked, allow them to cool for about 10 minutes before removing from the muffin tin. I like to top them with some hoisin sauce and green onions before serving for a little bit of extra flavor!
If you love Asian inspired recipes like we do, you’ll love our Thai Turkey Meatballs and our Ginger Soy Chicken.
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Hope you enjoy this one as much as we did! – Kathi and Rachel
Chicken Gyoza Cups
Equipment
- 12 cup Muffin tin
Ingredients
- 1 lb ground chicken
- 1/2 cup grated carrot
- 1/2 cup green onion (reserve 1 tbsp for topping)
- 2 tbsp ginger paste
- 1 tbsp minced garlic
- 1.5 tbsp hoisin sauce (plus extra for topping)
- 1 tsp soy sauce
- 1/4 tsp fresh cracked pepper
Instructions
- Preheat oven to 375 degrees fahrenheit. Spray a 12 cup muffin tin with nonstick spray.
- Place 1 wonton wrapper in cup. Place another on top with the corners facing opposite direction. Repeat for each muffin cup. Set aside.
- In a medium sized mixing bowl, combine ground chicken, grated carrots, green onions, ginger, garlic, hoisin sauce, soy sauce, and pepper. Mix with clean (or gloved) hands until fully combined.
- Using a 3 tbsp cookie scoop or measuring spoon, place 3 tbsp of filling inside each wonton cup. There should be enough filling to fill 12 cups equally.
- Bake filled wonton cups for 18 minutes, or until each cup reaches 165 degrees fahrenheit internally.
- Allow to cool for 5 minutes before removing from muffin tin. Top each cup with hoisin sauce and a few green onions for garnish. Serve & enjoy!
Nutrition
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