Why You’ll Love This Recipe

Gyoza, Japanese pan-fried dumplings, are beloved for their crispy bottoms, juicy fillings, and savory flavor. These bite-sized treats are packed with a seasoned meat and vegetable mixture, wrapped in a thin dough, then pan-fried and steamed for the perfect texture. Great as an appetizer or main dish, they’re fun to make and absolutely delicious to eat.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

ground pork (or chicken)cabbagegarlic chives or green oniongarlicgingersoy sauceoystersauce (optional)sesame oilwhite peppergyoza wrappersvegetable oilwater

directions

Finely chop the cabbage, sprinkle with a little salt, and let sit for 10 minutes. Then squeeze out the excess water.

In a large bowl, combine ground pork, chopped cabbage, garlic chives, minced garlic, grated ginger, soy sauce, oyster sauce (if using), sesame oil, and white pepper. Mix well until sticky.

Place a gyoza wrapper in your hand, add about a teaspoon of filling to the center, and wet the edge of the wrapper with water.

Fold the wrapper in half and pinch the edges to seal, pleating one side to create the classic gyoza shape.

Repeat with the remaining wrappers and filling.

Heat a non-stick skillet over medium-high heat and add a little oil.

Place gyoza flat side down in the pan and fry for 2–3 minutes until the bottoms are golden brown.

Add about ¼ cup of water to the pan and cover with a lid to steam for 4–5 minutes.

Remove the lid and let any remaining water evaporate, allowing the bottoms to crisp again.

Serve hot with a dipping sauce of soy sauce, rice vinegar, and a few drops of chili oil.

Servings and timing

This recipe yields approximately 30 gyoza.Preparation time: 25 minutesCooking time: 10 minutesTotal time: 35 minutes

Variations

Use ground chicken or tofu for a lighter or vegetarian version.

Add finely chopped mushrooms or carrots for extra flavor and texture.

Make them spicy by adding a dash of chili paste to the filling.

Try boiling or deep-frying instead of pan-frying for different textures.

storage/reheating

Store uncooked gyoza in a single layer on a tray in the freezer. Once frozen, transfer to a sealed container or bag for up to 2 months.Cooked gyoza can be refrigerated for up to 3 days.Reheat by pan-frying, steaming, or microwaving until hot.

FAQs

What’s the difference between gyoza and dumplings?

Gyoza are Japanese-style dumplings, typically thinner and smaller than Chinese dumplings, with a distinct garlic and soy flavor.

Can I make gyoza ahead of time?

Yes, assemble and freeze them uncooked. Cook from frozen—no need to thaw.

Can I use store-bought wrappers?

Absolutely, store-bought gyoza wrappers work great and save time.

How do I prevent gyoza from sticking to the pan?

Use a non-stick pan, don’t overcrowd, and add oil before cooking.

Can I steam gyoza instead?

Yes, you can steam them in a steamer basket for a softer texture.

What dipping sauce goes best?

A simple mix of soy sauce, rice vinegar, and chili oil or sesame oil is classic.

Do I need to pleat the edges?

Pleating gives traditional texture and look, but you can just fold and press if preferred.

Can I bake gyoza?

Baking is possible, though less traditional. Brush with oil and bake at 400°F for about 15–20 minutes.

Are gyoza gluten-free?

Not usually—most wrappers contain wheat. Use gluten-free wrappers if needed.

What sides go well with gyoza?

Serve with steamed rice, miso soup, or a light Asian-style salad.

Conclusion

Gyoza are a flavorful and satisfying dish that blends texture, technique, and taste in every bite. Whether you’re making them for a party or a cozy dinner, these dumplings are a crowd-pleaser that are sure to impress. Give this recipe a try and enjoy a classic taste of Japan at home.