These Japanese Gyoza Dumplings are pan-fried to golden perfection on one side and tender on the other, filled with a delicious mixture of ground pork, cabbage, garlic, ginger, and soy sauce. Known for their signature “crispy skirt” formed during cooking, gyoza are a popular appetizer in izakayas (Japanese pubs), ramen shops, and home kitchens alike.
Unlike Chinese potstickers, gyoza typically have a thinner wrapper and a more finely chopped, seasoned filling that gives them a lighter, more delicate flavor. The traditional way to enjoy them is with a dipping sauce made from soy sauce, rice vinegar, sesame oil, and chili oil — enhancing their savory umami with a touch of tanginess.
Making gyoza at home may seem like a time-consuming task, but once you get into the rhythm of wrapping, it becomes a fun and rewarding experience. Whether you’re making them for a party, family dinner, or just because you love Asian food, these gyoza will not disappoint.
Plus, they can be prepared ahead and frozen uncooked for easy future meals — just fry and enjoy!
Ingredients (Makes about 30–40 pieces):
For the Filling:
- 200g ground pork (can substitute with chicken, shrimp, or tofu)
- 1 cup finely chopped Napa cabbage
- 2 green onions, finely chopped
- 1 garlic clove, minced
- 1 tsp grated ginger
- 1 tbsp soy sauce
- 1 tsp sesame oil
- ½ tsp sugar
- Salt and pepper to taste
For Assembly:
- 30–40 round gyoza wrappers (not potsticker wrappers)
- 1 egg, beaten (for sealing)
For Frying:
- 2 tbsp vegetable oil
- ¼ cup water
Optional Dipping Sauce:
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp chili oil (optional)
- 1 clove garlic, minced
- 1 tsp sugar
Instructions:
Step 1: Make the Filling
In a large bowl, mix all filling ingredients until well combined. Set aside.
Step 2: Fill and Wrap
Place a small spoonful (about ½ tsp) of filling in the center of each gyoza wrapper. Dip your finger in water or beaten egg and moisten the edges.
Fold the wrapper in half and press to seal. Create pleats along the top edge by pinching folds from one side to the other — this is the classic gyoza fold. If folding is tricky, you can simply press the edges together with a fork.
Step 3: Fry the Gyoza
Heat oil in a large non-stick skillet over medium heat. Place gyoza seam-side up in the pan and cook for 2–3 minutes until the bottoms turn golden brown.
Pour in water, quickly cover with a lid, and steam for 6–8 minutes until the water has evaporated and the gyoza are fully cooked.
Let them sit uncovered for another minute to crisp up again.
Step 4: Serve Hot
Transfer to a serving plate and serve immediately with dipping sauce.
Pro Tips:
- Use fresh gyoza wrappers for best results — available in most Asian grocery stores or online.
- Freeze uncooked gyoza on a tray before transferring to a ziplock bag — fry directly from frozen, adding a minute or two to cooking time.
- Try using chicken, shrimp, or mushrooms for different variations.
- Add a splash of mirin or sake to the filling for extra depth of flavor.
