Gyoza are delicious Japanese dumplings filled with a flavorful mixture of ground meat, vegetables, and seasonings, wrapped in a thin dough and pan-fried to perfection. These crispy-bottomed dumplings are a popular appetizer or side dish, often served with a tangy dipping sauce. Making homemade gyoza is easier than you think and allows you to customize the filling to your taste!
Why You’ll Love This Recipe
- Crispy and Juicy – The perfect balance of a crispy bottom and a juicy, flavorful filling.
- Fun to Make – Folding dumplings is a great kitchen activity for all ages.
- Customizable – Fill with your choice of meat, seafood, or vegetables.
- Authentic Flavor – Just like the gyoza you’d get at a Japanese restaurant!
- Freezer-Friendly – Make a big batch and freeze for later.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Filling:
- Ground pork (or chicken/shrimp for variations)
- Cabbage (finely chopped)
- Green onions (chopped)
- Garlic (minced)
- Ginger (grated)
- Soy sauce
- Sesame oil
- Salt & black pepper
- Gyoza wrappers
For Cooking:
- Vegetable oil
- Water
For the Dipping Sauce:
- Soy sauce
- Rice vinegar
- Chili oil (optional)
Directions
- Prepare the Filling – In a bowl, mix ground pork, cabbage, green onions, garlic, ginger, soy sauce, sesame oil, salt, and pepper until well combined.
- Assemble the Gyoza – Place a small spoonful of filling in the center of a gyoza wrapper. Lightly moisten the edges with water, then fold in half and pleat the edges to seal. Repeat with remaining wrappers.
- Pan-Fry – Heat a bit of oil in a nonstick pan over medium heat. Arrange gyoza in a single layer and cook until the bottoms turn golden brown.
- Steam – Add a splash of water to the pan (about ¼ cup), cover with a lid, and steam for 3-4 minutes until the wrappers turn translucent.
- Serve – Remove the lid and cook for another minute to crisp up the bottoms again. Serve hot with the dipping sauce.
Servings and Timing
- Servings: About 24 gyoza
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
Variations
- Vegetarian Gyoza – Use tofu or mushrooms instead of meat.
- Spicy Gyoza – Add chili flakes or sriracha to the filling.
- Seafood Gyoza – Swap pork for shrimp or a mix of shrimp and fish.
- Baked or Air-Fried – Bake at 375°F (190°C) for 15-20 minutes or air-fry at 380°F for 10 minutes.
Storage/Reheating
- Storage – Keep leftover gyoza in an airtight container in the fridge for up to 3 days.
- Freezing – Arrange uncooked gyoza on a baking sheet, freeze, then transfer to a freezer bag for up to 3 months. Cook from frozen, adding extra steam time.
- Reheating – Pan-fry again or steam for a few minutes until heated through.
FAQs
Can I make gyoza ahead of time?
Yes! Assemble them in advance and store them in the fridge or freezer until ready to cook.
How do I prevent gyoza from sticking to the pan?
Use a good nonstick pan and enough oil before frying.
What’s the difference between gyoza and potstickers?
Gyoza are typically smaller with thinner wrappers, while potstickers are larger and have thicker dough.
Can I use wonton wrappers instead of gyoza wrappers?
Yes, but gyoza wrappers are slightly thicker and hold up better for pan-frying.
Can I steam gyoza without frying?
Yes, but they will have a softer texture rather than a crispy bottom.
What’s the best dipping sauce for gyoza?
A mix of soy sauce, rice vinegar, and chili oil is the classic choice.
How do I get crispy gyoza bottoms?
After steaming, let them cook uncovered for another minute to re-crisp the bottoms.
Can I make gyoza gluten-free?
Yes! Use gluten-free wrappers and tamari instead of soy sauce.
How do I fold gyoza properly?
Pinch the edges together, pleating one side while leaving the other smooth.
Can I use a different type of meat?
Absolutely! Try chicken, shrimp, or even beef for different flavors.
Conclusion
Making homemade gyoza is easier than you think, and the result is a batch of crispy, juicy dumplings that are bursting with flavor. Whether you pan-fry, steam, or air-fry them, these gyoza are always a hit. Serve them with a simple dipping sauce, and enjoy an authentic Japanese favorite right at home!
Print
Gyoza Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 25–30 gyoza 1x
- Category: Appetizer, Main Dish
- Method: Pan-Frying, Steaming
- Cuisine: Japanese
Description
These homemade gyoza are crispy on the bottom, juicy inside, and packed with savory pork, cabbage, and garlic flavor. They’re pan-fried for a golden crust and steamed to perfection, just like in Japan! Serve with a tangy dipping sauce for an irresistible appetizer or main dish.
Ingredients
For the Gyoza Filling:
- 1/2 lb (225g) ground pork (or chicken)
- 1 cup napa cabbage, finely chopped
- 2 green onions, finely sliced
- 1 clove garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 25–30 gyoza wrappers
For Cooking:
- 1 tablespoon vegetable oil
- 1/4 cup water
For the Dipping Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1/2 teaspoon sesame oil
- 1/2 teaspoon chili flakes (optional)
Instructions
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Prepare the Filling – In a bowl, mix ground pork, cabbage, green onions, garlic, ginger, soy sauce, sesame oil, rice vinegar, salt, and pepper until well combined. -
Assemble the Gyoza – Place a small spoonful of filling in the center of a gyoza wrapper. Dip your finger in water and moisten the edges of the wrapper. Fold in half and pinch pleats along one side to seal. Repeat with the remaining wrappers.
-
Cook the Gyoza – Heat oil in a non-stick pan over medium heat. Arrange gyoza in a single layer, flat-side down. Cook for 2-3 minutes until the bottoms turn golden brown.
-
Steam the Gyoza – Pour ¼ cup of water into the pan and cover immediately. Let steam for 3-4 minutes until the water evaporates. Remove the lid and cook for another minute to crisp up the bottoms.
-
Make the Dipping Sauce – Mix soy sauce, rice vinegar, sesame oil, and chili flakes in a small bowl.
-
Serve & Enjoy – Transfer gyoza to a plate and serve with dipping sauce!
Notes
- Vegetarian Option: Swap pork for finely chopped mushrooms or tofu.
- Make-Ahead: Freeze uncooked gyoza on a tray, then store in a freezer bag for up to 3 months. Cook from frozen with an extra minute of steaming.
- Wrapper Tip: If using store-bought wrappers, keep them covered with a damp towel to prevent drying out.