Tokyo Nights – Gyoza and Easy Weekday Chicken Ramen

November 18, 2020

Author: KatieChin

Print this recipe

Hey Cooped Up Cooking with Katie & Becca Fans!  – Here are the recipes from today’s show!



  • 3 shitake mushrooms
  • 1 cup shredded Napa cabbage
  • 1 Tablespoon finely chopped water chestnuts
  • 1/2 teaspoon cornstarch
  • 2 teaspoons soy sauce
  • 1 teaspoon Sesame oil
  • 2 teaspoons sake
  • 1 teaspoon minced ginger
  • 1 teaspoon minced garlic
  • 1 cup flour
  • 1/2 cup boiling water


Soak mushrooms in hot water fro 15-20 minutes or until soft.  Rinse in cold water and drain.  Squeeze out any excess moisture.  Remove and discard stems and finely chop mushrooms.

Mix the shredded cabbage with 1 teaspoon salt and set aside for 5 minutes. Squeeze out the excess moisture.

In a large bowl, mix the napa cabbage, pork or chicken, water chestnuts, mushrooms, cornstarch, soy sauce, sesame oil, sake, ginger and garlic.  Set aside.

In a bowl, mix the flour and 1 cup boiling water until a soft dough forms. Knead the dough on a lightly floured surface about 5 minutes or until smooth.

Divide the dough in half. Shape in half into a roll 12 inches long and cut each roll into 1/2-inch slices.

Roll 1 slice of dough into a 3-inch circle and place 1 tablespoon meat mixture in the center of the circle. Lift up the edges of the circle and pinch several pleats up to create a pouch to encase the mixture. Pinch the top together. Repeat with the remaining slices of dough and filling.

Heat a nonstick skillet until very hot.  Add Place 12 dumplings in a single layer in the wok and fry 1-2 minutes, or until the bottoms are golden brown.

Add 1/2 cup water. Cover and cook 6 to 7 minutes or until the water is absorbed. Repeat with the remaining dumplings.

Dipping sauce: Combine the soy sauce, sesame oil, balsamic vinegar and sugar.  Top with green onions.  Serve with dumplings.

Chicken Ramen


Chicken Dashi:

  • two pieces of kombu
  • 4 cups chicken broth
  • 1 oz. dried bonito flakes
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil


  • Three 5.6-ounce (158 g) packages refrigerated Yaki-Soba noodles, seasoning packets discarded
  • 2 tablespoons Wakame flakes
  • 2 cups (500 g)  store-bought shredded rotisserie chicken
  • Finely chopped green onions (scallions) for topping

Other toppings (optional):

  • Shredded carrots
  • Nori (dried seaweed) 
  • Menma (fermented bamboo shoots)
  • Soft-boiled egg
  • Slices of Naruto (fish cake)
  • La-Yu (Japanese Chili Oil)
  • Corn kernels
  • Crispy garlic


In a medium saucepan over medium heat, bring chicken broth to a bare simmer. Remove from heat and let cool 2 minutes. Add in the  kombu (kelp) and let steep 5 minutes. Then, add in bonito flakes, soy sauce, wakame flakes, sesame oil and let steep 5 more minutes. Strain and discard solids from the dashi broth.

Reduce heat and bring to a simmer.  Add the yaki-soba noodles and stir until noodles are loosened and cooked through, about 3 minutes.  

Divide ramen into four bowls.  Top with shredded chicken, green onions and other toppings if desired.  Serve  immediately.