Hit the grocery store.


Strategic shopping is the key to this time (and sanity) saving method. Here’s what you’ll need:

  • 1 package gyoza wrappers
    (These days you should be able to find these in the refrigerated section of most major grocery stores. But note: gyoza wrappers and wonton wrappers are not interchangeable: gyozas are round and a bit sturdier, while wonton wrappers are square and tend to be more fragile. If wonton wrappers are the only option on hand, go ahead and use them, but take care to be gentle during the filling, sealing, and cooking process.)
  • 1 rotisserie chicken
  • 1 (16 oz) bag of frozen greens such as mustard greens or kale
  • 1 bunch of scallions
  • 1 head of garlic

Plus, a few staples. If you have these at home, great; if you’re not sure, stock up:

  • Egg
  • Cornstarch
  • Soy sauce
  • Sesame oil
  • Canola oil


Assemble the filling.

Remove the breasts from the rotisserie chicken. Discard any skin and chop into large chunks. Add chopped chicken (about 2 cups) to the bowl of a food processor along with the frozen greens, 2 chopped scallions, 2 minced cloves of garlic, and 1 egg. Sprinkle in 1 tsp of cornstarch, 1½ tbsp of soy sauce, 1 tbsp of sesame oil, and a pinch of kosher salt and freshly ground black pepper. Pulse the mixture a few times until moist and well combined.


Assemble the dumplings.

Lay a sheet of parchment paper on the counter and place a dozen gyoza wrappers on top of it in rows. Spoon a scant teaspoon of the filling into the center of each wrapper. (Don’t be tempted to overfill—it will only lead to tears.) Working one by one, wet the edge of a gyoza wrapper and gently fold it over the filling to form a half-moon, applying pressure to seal. (If you need a visual tutorial, dumpling guru Andrea Nguyen offers some video guidance here—plus suggestions for a few other fun shapes to try once you master the basics.) Repeat with remaining wrappers and filling.


Get cooking.

Grab a large nonstick skillet with a lid and place it over medium heat. Add 1 tbsp canola oil. When the oil is hot, add 12 dumplings to the skillet in one even layer. Cook, uncovered, until the bottoms are crispy and golden, about 3 minutes. (You should hear some sizzling.) Then, add ½ cup water to the pan and cover. Continue cooking until the water has evaporated and the dumplings are soft and steamy, about 6 minutes more. Repeat process with remaining dumplings.


Eat ‘em up.

Grab some chopsticks and go to town. They’re delicious plain—and even better dressed up with a simple sesame-ginger dipping sauce.