If you have ever fallen in love with pan-fried dumplings at a Japanese restaurant, you will be thrilled to learn how easy it is to make them at home with this authentic Japanese Gyoza (Dumplings) Recipe. These delightful parcels of savory pork and cabbage, wrapped in thin, delicate skins and perfectly cooked to have a golden crispy bottom with tender, juicy insides, are absolutely irresistible. Whether you’re a seasoned home cook or a curious beginner, this recipe offers a perfect balance of flavors and textures that bring the warmth of Japanese comfort food right to your kitchen.
Ingredients You’ll Need
The beauty of this Japanese Gyoza (Dumplings) Recipe is in its simplicity. Each ingredient plays a vital role, from building the juicy filling to creating the crisp bottom and tender wrapper, making every bite a delicious experience.
- Green cabbage, 1 1/2 cups, very finely chopped: Adds crunch and sweetness that balances the pork’s richness.
- Salt, 1 tsp (divided): Used to enhance flavors and draw moisture from the cabbage.
- Ground pork, 1 lb / 500g: Choose fattier pork for juicier gyoza filling.
- Garlic chives, 1 cup, finely chopped: Gives a subtle garlic-onion aroma that brightens the filling.
- Garlic clove, 1, crushed: For savory depth and fragrance.
- Ginger, 1 tsp, grated: Adds a gentle zest that cuts through the richness.
- Sesame oil, 1 tsp: Infuses earthy nuttiness into the filling.
- Cornstarch / corn flour, 1 tbsp: Binds the filling perfectly for a juicy texture.
- Soy sauce, 2 tsp: Provides umami and seasoning.
- Cornflour (for tray), 1 tsp: Prevents sticking during assembly.
- Round wonton (gyoza) wrappers, 40-45 pieces: The delicate casing that brings everything together.
- Vegetable oil, 3 tbsp: For achieving that iconic crispy pan-fry finish.
- Soy sauce, rice wine vinegar & chili oil: Classic condiments to customize your dipping sauce.
How to Make Japanese Gyoza (Dumplings) Recipe
Step 1: Wilt the Cabbage
Begin by combining the finely chopped cabbage with half a teaspoon of salt. Let this sit for 20 minutes so the cabbage softens and releases its excess moisture. This step ensures your filling won’t become soggy and keeps the texture just right.
Step 2: Prepare the Filling
After the cabbage has wilted, squeeze out as much water as you can using your hands or a clean towel. In a large bowl, add the ground pork, garlic chives, crushed garlic, grated ginger, sesame oil, cornstarch, soy sauce, and the remaining half teaspoon of salt. Add the drained cabbage to the mixture and use your hands to mix everything evenly. The warmth of your hands helps bind the ingredients, making for a beautifully cohesive filling.
Step 3: Prepare Your Work Surface
Sprinkle one teaspoon of cornflour over a baking tray. This prevents the delicate wrappers from sticking as you assemble the gyoza, keeping your workflow smooth and stress-free.
Step 4: Assemble the Gyoza
Place one gyoza wrapper in the palm of your left hand (if you’re right-handed). Dip your finger in water and run it along the edge of half the wrapper to help it seal properly. Spoon about one heaped tablespoon of filling onto the moist side of the wrapper. Fold the wrapper over the filling into a half-moon shape, then create four neat pleats along the edge, pressing firmly at the end to seal the dumpling. Place the finished gyoza on the tray and repeat this process until all the wrappers and filling are used. Don’t worry if your pleats aren’t perfect; homemade charm is the best part!
Step 5: Cook the Gyoza
Heat three tablespoons of vegetable oil in a large non-stick frying pan over medium heat. Arrange the gyoza in the pan with the pleated side facing up and the flat side down so the bottoms can crisp beautifully. Cook for about 2-3 minutes until the bottoms are golden brown. Then, pour in enough water to cover about a third of the height of the dumplings and quickly cover with a lid to steam. Let them cook for 5-7 minutes, allowing the water to evaporate so the bottoms crisp up again. Remove the lid and cook for 1 more minute to finish the crispy bottom.
How to Serve Japanese Gyoza (Dumplings) Recipe
Garnishes
Simple garnishes can elevate your gyoza experience. A sprinkle of finely sliced green onions or a sprinkle of toasted sesame seeds adds visual appeal and subtle extra flavor. A dash of chili flakes over the top can also bring a lovely warm kick if you like it spicy.
Side Dishes
Gyoza are often enjoyed with lighter side dishes that complement their richness. A crisp cucumber salad, miso soup, or steamed rice are classic accompaniments. These sides provide a refreshing balance and round out the meal without competing with the aromatic dumplings.
Creative Ways to Present
For a fun twist, serve your gyoza with a trio of dipping sauces – classic soy sauce, tangy rice vinegar, and fiery chili oil – letting your guests mix and match according to taste. Another playful idea is to skewer the gyoza on bamboo sticks for a party appetizer or arrange them in a flower pattern on a big platter for a stunning centerpiece.
Make Ahead and Storage
Storing Leftovers
If you have any leftover gyoza, place them in an airtight container and refrigerate for up to 2 days. When stored properly, they maintain their flavor and texture reasonably well, making for a quick snack or meal addition the next day.
Freezing
This Japanese Gyoza (Dumplings) Recipe freezes beautifully. Lay the uncooked dumplings on a tray (using the sprinkled cornflour trick to prevent sticking) and freeze until solid, about 2 hours. Then transfer to a freezer bag. They can be cooked directly from frozen, making for an excellent make-ahead meal option.
Reheating
To reheat your gyoza while keeping them crisp, pan-fry them for a couple of minutes on medium heat with a splash of water and a lid on to steam until heated through. Avoid microwaving as it tends to make the wrappers soggy, losing that signature crunch you worked so hard to achieve.
FAQs
Can I use chicken instead of pork for the filling?
Yes, ground chicken can be a leaner alternative, though it may be less juicy than pork. To compensate, add a little extra sesame oil or a teaspoon of chicken fat if possible to maintain moistness.
Where can I find gyoza wrappers?
Most Asian grocery stores stock round gyoza or wonton wrappers in the refrigerated or frozen section. If you can’t find them locally, many online retailers offer good quality wrappers delivered right to your door.
How do I prevent the gyoza from sticking during cooking?
Using a non-stick pan and enough oil is essential. Also, be sure to let the dumplings cook undisturbed until the bottoms are golden brown before attempting to move them. This helps create a crust that naturally releases from the pan.
Can I steam gyoza instead of pan-frying?
Absolutely! While pan-frying followed by steaming gives the classic texture, steaming gyoza alone is a delicious, lighter alternative. Just place them in a steamer basket lined with parchment for 8-10 minutes.
What is the best dipping sauce for gyoza?
A simple mix of soy sauce, rice vinegar, and a few drops of chili oil is traditional and delicious. Feel free to adjust the ratio to your taste or add minced garlic or a pinch of sugar for a personalized twist.
Final Thoughts
I can’t recommend trying this Japanese Gyoza (Dumplings) Recipe enough! It’s an incredibly rewarding dish that turns simple ingredients into something magical, perfect for family dinners or impressing friends. Making them at home lets you savor fresh, flavorful gyoza with crispy bottoms and juicy fillings anytime you desire. So grab your wrappers and get folding — your taste buds will thank you!
Print
Japanese Gyoza (Dumplings) Recipe
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 40 to 45 pieces
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese
Description
These Japanese Gyoza (dumplings) feature a savory pork and cabbage filling wrapped in delicate wonton wrappers. Pan-fried to crispy perfection on one side and steamed to tender juicy on the other, these dumplings make an irresistible appetizer or snack that captures authentic Japanese flavors with garlic chives, ginger, and sesame oil.
Ingredients
Filling
- 1 1/2 cups green cabbage, very finely chopped
- 1 tsp salt, separated
- 1 lb / 500g ground pork (mince), fattier the better
- 1 cup garlic chives, finely chopped
- 1 garlic clove, crushed
- 1 tsp ginger, grated
- 1 tsp sesame oil
- 1 tbsp cornstarch / corn flour
- 2 tsp soy sauce
Wrappers and Cooking
- 40 – 45 round wonton (gyoza) wrappers (Gow Gee wrappers), about 1 1/2 packets
- 3 tbsp vegetable oil or other cooking oil
- 1 tsp cornflour (cornstarch) for dusting the tray
To Serve
- Soy sauce
- Rice wine vinegar
- Chili oil (Rayu, Japanese chili oil)
Instructions
- Wilt the cabbage: Combine finely chopped cabbage with 1/2 tsp salt in a small bowl and set aside for 20 minutes to allow the cabbage to wilt slightly, reducing moisture for the filling.
- Prepare the filling: Squeeze out excess water from the cabbage tightly, then in a large bowl, add the remaining 1/2 tsp salt, ground pork, finely chopped garlic chives, crushed garlic clove, grated ginger, sesame oil, 1 tbsp cornstarch, and soy sauce. Mix everything thoroughly using your hands until well combined.
- Prepare the tray: Sprinkle a baking tray lightly with 1 tsp of cornstarch to prevent the gyoza from sticking as you assemble them.
- Wrap the gyoza: Place a gyoza wrapper on your palm. Dip your finger in water and moisten the edge of half the wrapper. Place about 1 heaping tablespoon of the filling in the center. Fold the wrapper over to form a half-moon shape. Use your right hand and left thumb to create 4 pleats along the moistened edge, sealing the dumpling tightly. Place the finished gyoza on the prepared tray. Repeat for all wrappers and filling.
- Pan-fry and steam the gyoza: Heat 3 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat. Arrange gyoza in the pan flat-side down without overcrowding. Fry until the bottoms are golden brown and crispy, about 2-3 minutes. Then, carefully add about 1/4 cup water to the pan and immediately cover with a lid to steam the gyoza. Cook until the water evaporates fully and the wrappers are tender, about 5-7 minutes.
- Serve: Remove the gyoza from the pan and transfer to a serving plate. Serve hot with a dipping sauce made from soy sauce, rice wine vinegar, and chili oil (Rayu) to taste.
Notes
- Note 1: Garlic chives add a distinctive mild garlic flavor traditional to Japanese gyoza, but you can substitute with regular chives or green onions if unavailable.
- Note 2: Gyoza wrappers can usually be found in Asian grocery stores; if using wonton wrappers, make sure they are round and not square.
- To keep gyoza from sticking before cooking, make sure to dust your tray or plate with cornstarch and assemble the dumplings as needed.
- Do not overcrowd the pan during frying and steaming to ensure even cooking and crispness.
