Chicken Gyoza/Chinese potstickers with Passion Fruit Malageuta Sauce



For 20 Gyoza
  • 300gms ground chicken
  • 1/2 head iceberg lettuce, shredded
  • 1 egg
  • 3 spring onions bulbs, thinly sliced
  • 1 piece fresh ginger, grated
  • 1 tablespoon soy sauce
  • 1 tablespoon Passion Fruit Malageuta Sauce, or more to taste
  • 1 small clove garlic, minced
  • 1 teaspoon Sprigs Toasted Sesame Oil
  • 20 Gyoza wrappers, or as needed
  • 1 tablespoon vegetable oil, or as needed
  • 1 cup water
Dipping Sauce:


  1. Combine ground chicken cabbage, egg, green onions, ginger, 1 tablespoon soy sauce, 1 tablespoon Passion Fruit Malageuta sauce, garlic, and 1 teaspoon Toasted Sesame in a bowl.
  2. Place 1 teaspoon of chicken mixture in the middle of each Gyoza wrapper. Wet edges with your finger or a brush. Fold up sides to form a semicircle; pinch edges to seal.
  3. Heat oil in a heavy skillet over medium-high heat. Add 12 to 15 gyoza to the skillet. Cook until golden brown on the bottom, about 2 minutes.
  4. Pour in 1/2 cup water; cover and cook until water is absorbed, 5 to 7 minutes. Repeat with remaining gyoza.
  5. Mix 2 tablespoons soy sauce, rice vinegar, 1 1/2 teaspoon Sprigs Toasted Sesame and ½ teaspoons Passion Fruit Malageuta sauce together to make dipping sauce. Serve dipping side alongside gyoza.

Toasted Sesame Oil, 125g


Passion Fruit Malagueta Pepper Hot and Sweet Sauce, 120g


Roasted Chilli Oil, 125g


Habanero Premium Wood - Aged Hot Sauce, 100g