Gyoza Recipe (Japanese Dumplings)

Gyoza are delicious Japanese dumplings that feature a flavorful filling wrapped in a thin dough and pan-fried to achieve a crispy bottom with a juicy, tender interior. These dumplings are incredibly popular as appetizers or side dishes in Japanese cuisine, often served with a savory dipping sauce.

Why You’ll Love This Recipe

  • The perfect balance of crispy and juicy textures
  • A delicious, savory filling packed with umami flavors
  • Easy to make in batches and freeze for later use
  • Customizable with different fillings to suit dietary preferences
  • Pairs well with a variety of dipping sauces

Ingredients

Gyoza Recipe (Japanese Dumplings) 10 Gyoza are delicious Japanese dumplings that feature a flavorful filling wrapped in a thin dough and pan-fried to achieve a crispy bottom with a juicy, tender interior. These dumplings are incredibly popular as appetizers or side dishes in Japanese cuisine, often served with a savory dipping sauce.

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

  • Ground pork (or chicken for a lighter option)
  • Cabbage, finely chopped
  • Garlic, minced
  • Green onions, finely chopped
  • Ginger, minced
  • Soy sauce
  • Sesame oil
  • Salt and pepper
  • Gyoza wrappers
  • Water (for sealing the dumplings)
  • Vegetable oil (for frying)
  • Dipping sauce: soy sauce, rice vinegar, and chili oil

Directions

  1. In a mixing bowl, combine ground pork, chopped cabbage, garlic, green onions, ginger, soy sauce, sesame oil, salt, and pepper. Mix well until combined.
  2. Place a small spoonful of the filling in the center of a gyoza wrapper.
  3. Moisten the edges of the wrapper with water and fold it in half, pleating one side to seal.
  4. Repeat with the remaining filling and wrappers.
  5. Heat vegetable oil in a pan over medium heat.
  6. Arrange the gyoza in the pan, flat side down, and cook until the bottoms are golden brown.
  7. Add a small amount of water to the pan and cover to steam the dumplings for about 3-5 minutes.
  8. Remove the lid and let any remaining water evaporate, allowing the bottoms to crisp up again.
  9. Serve hot with the dipping sauce.

Servings and Timing

  • Servings: Makes about 30 dumplings
  • Prep time: 20 minutes
  • Cook time: 10 minutes
  • Total time: 30 minutes

Variations

  • Vegetarian Gyoza: Substitute tofu or mushrooms for the meat and add more vegetables like carrots or spinach.
  • Spicy Gyoza: Add chili flakes or a dash of sriracha to the filling for extra heat.
  • Seafood Gyoza: Use shrimp or crab meat for a delicious seafood twist.
  • Gluten-Free Gyoza: Use gluten-free wrappers and tamari instead of soy sauce.

Storage/Reheating

  • Storage: Store leftover cooked gyoza in an airtight container in the refrigerator for up to 3 days. Uncooked gyoza can be frozen on a tray, then transferred to a freezer bag for up to 3 months.
  • Reheating: To reheat, pan-fry over medium heat until warmed through, or steam for a softer texture. Avoid microwaving as it may make the wrappers soggy.

FAQs

Gyoza Recipe (Japanese Dumplings)
Gyoza Recipe (Japanese Dumplings) 11 Gyoza are delicious Japanese dumplings that feature a flavorful filling wrapped in a thin dough and pan-fried to achieve a crispy bottom with a juicy, tender interior. These dumplings are incredibly popular as appetizers or side dishes in Japanese cuisine, often served with a savory dipping sauce.

How do I prevent my gyoza from sticking to the pan?

Ensure you use enough oil and a non-stick pan. Let them cook undisturbed until golden brown before adding water.

Can I use store-bought wrappers?

Yes, store-bought gyoza wrappers work perfectly and save time compared to making them from scratch.

Can I bake gyoza instead of frying?

Yes, but they won’t be as crispy. Bake at 375°F (190°C) for about 15-20 minutes, flipping halfway.

What dipping sauce goes best with gyoza?

A mix of soy sauce, rice vinegar, and a dash of chili oil is a classic choice.

Can I freeze gyoza before cooking?

Absolutely! Freeze them in a single layer, then transfer them to a bag. Cook from frozen without thawing.

How do I make sure the filling is fully cooked?

Since gyoza cook quickly, ensure the meat is mixed well and flattened inside the wrapper for even cooking.

Can I make gyoza ahead of time?

Yes! You can assemble and refrigerate them for a few hours or freeze them for longer storage.

What’s the best way to seal gyoza?

Use water to moisten the edges and press firmly, creating pleats for a secure seal.

Can I use other meats for gyoza?

Yes! Try chicken, beef, or even a mix of meats for unique flavors.

What can I serve with gyoza?

Gyoza pairs well with miso soup, rice, or a simple cucumber salad for a complete meal.

Conclusion

Gyoza are a delightful and versatile dish that you can enjoy as a snack, appetizer, or meal. With their crispy bottoms and juicy fillings, these Japanese dumplings are sure to become a favorite in your home. Experiment with different fillings, store them for later, and serve them with your favorite dipping sauce for an authentic taste of Japan!

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Gyoza Recipe (Japanese Dumplings)

Gyoza Recipe (Japanese Dumplings)

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  • Author: samahkitchen
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Appetizer
  • Method: Pan-Frying, Steaming
  • Cuisine: Japanese

Description

⭐ Crispy, juicy, and packed with flavor, these homemade Japanese dumplings (gyoza) are pan-fried to perfection! Serve them with a delicious dipping sauce for the ultimate appetizer or side dish.


Ingredients

Units Scale

For the Gyoza Filling:

1/2 lb (225g) ground pork

1 cup Napa cabbage, finely chopped

2 green onions, finely chopped

2 cloves garlic, minced

1 tsp fresh ginger, grated

1 tbsp soy sauce

1 tsp sesame oil

1 tsp rice vinegar

1/2 tsp salt

1/4 tsp black pepper

For the Dumplings:

30 gyoza wrappers (store-bought or homemade)

2 tbsp vegetable oil (for frying)

1/4 cup water (for steaming)

For the Dipping Sauce:

2 tbsp soy sauce

1 tbsp rice vinegar

1 tsp sesame oil

1/2 tsp chili flakes (optional)


Instructions

Prepare the Filling:

  • In a mixing bowl, combine ground pork, Napa cabbage, green onions, garlic, ginger, soy sauce, sesame oil, rice vinegar, salt, and pepper.
  • Mix well until everything is evenly combined.

2️⃣ Assemble the Gyoza:

  • Place a gyoza wrapper in your palm and add about 1 teaspoon of filling in the center.
  • Wet the edges of the wrapper with water, fold it in half, and pinch the center to seal.
  • Make pleats on one side while pressing the edges together. Repeat for all wrappers.

3️⃣ Cook the Gyoza:

  • Heat 1 tbsp of vegetable oil in a large pan over medium heat.
  • Place the gyoza flat side down in the pan and cook for about 2 minutes until the bottoms are golden brown.
  • Add ¼ cup of water to the pan and immediately cover with a lid. Steam for 3-4 minutes until the wrappers turn translucent.
  • Remove the lid and let the remaining water evaporate. Drizzle with an extra tablespoon of oil and cook for another 1-2 minutes until crispy.

4️⃣ Make the Dipping Sauce:

  • In a small bowl, mix soy sauce, rice vinegar, sesame oil, and chili flakes.

5️⃣ Serve and Enjoy!

  • Serve the gyoza hot with the dipping sauce on the side.

Notes

  • You can replace pork with chicken, shrimp, or tofu for a different variation.
  • Napa cabbage can be swapped with regular cabbage if needed.
  • Make ahead: Assemble the gyoza and freeze them uncooked for up to 3 months. Cook from frozen with an extra minute of steaming.

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