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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.