Gyoza, the beloved Japanese dumplings, are crispy on the bottom, tender on the top, and bursting with savory, juicy filling. These pan-fried delights are inspired by Chinese jiaozi and have become a staple in Japanese cuisine. Perfect as an appetizer, side dish, or even a main course, gyoza are fun to make and even more rewarding to eat.

Why You’ll Love This Recipe

Combines a crispy bottom with a juicy interior
Easy to make ahead and freeze
Customizable filling options
A crowd-pleasing favorite at gatherings
Authentic taste with simple ingredients
Great as a snack, appetizer, or full meal
Can be boiled, steamed, or pan-fried
Fun cooking activity to do with kids or friends
Delicious served with homemade dipping sauce
Healthier than takeout versions

ingredients

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

Ground pork (or ground chicken for a lighter option)
Napa cabbage
Garlic
Ginger
Green onions
Soy sauce
Sesame oil
Sake or mirin
Gyoza wrappers (round dumpling wrappers)
Vegetable oil (for frying)
Water (for steaming in the pan)

Optional for dipping sauce:

Soy sauce
Rice vinegar
Chili oil or sesame oil

directions

Prepare the cabbage: Finely chop the napa cabbage and sprinkle with a pinch of salt. Let it sit for 10 minutes, then squeeze out excess moisture.
Make the filling: In a large bowl, mix the ground pork, cabbage, minced garlic, grated ginger, chopped green onions, soy sauce, sesame oil, and sake until fully combined.
Assemble the gyoza: Place about 1 teaspoon of filling in the center of each gyoza wrapper. Moisten the edge with water, fold in half, and pleat the edges to seal.
Pan-fry: Heat a non-stick skillet with a bit of oil over medium heat. Place the gyoza flat-side down and fry until the bottoms are golden brown.
Steam: Add a few tablespoons of water to the pan and immediately cover. Steam for about 3–4 minutes, or until the water has evaporated and the wrappers are translucent.
Serve: Transfer the gyoza to a plate and serve hot with dipping sauce.

Servings and timing

This recipe makes about 30 gyoza, serving 4–6 people.
Prep time: 30 minutes
Cook time: 10 minutes
Total time: 40 minutes

Variations

Vegetarian: Replace pork with finely chopped mushrooms or tofu and more veggies.
Spicy: Add chili flakes or spicy chili oil to the filling.
Seafood: Use ground shrimp or a mix of shrimp and pork for a seafood twist.
Wrapper types: Try with wonton wrappers if gyoza wrappers aren’t available.
Boiled or steamed: Skip the frying step for a softer dumpling texture.

storage/reheating

Storage:

Store cooked gyoza in an airtight container in the fridge for up to 3 days.
To freeze, place uncooked gyoza on a tray and freeze until solid, then transfer to a zip-top bag for up to 1 month.

Reheating:

Reheat pan-fried gyoza in a skillet with a touch of oil.
Steam or microwave with a damp paper towel for softer texture.
Bake at 350°F (175°C) for 10 minutes to re-crisp.

FAQs

How do I keep gyoza from sticking to the pan?

Use a good non-stick pan and enough oil. Avoid moving them until they naturally release from the pan bottom.

Can I use store-bought gyoza wrappers?

Yes, store-bought wrappers work well. Just make sure they’re fresh and pliable.

What meat can I substitute for pork?

Ground chicken, turkey, or even beef can be used. Adjust seasoning accordingly.

Can I make gyoza ahead of time?

Yes, assemble and freeze them raw. Cook directly from frozen when ready to serve.

What’s the best dipping sauce for gyoza?

A simple mix of soy sauce and rice vinegar, optionally spiked with chili oil or sesame oil.

Can I boil gyoza instead of pan-frying?

Yes, boiling yields a soft texture, similar to traditional Chinese dumplings.

How do I pleat the gyoza properly?

Fold the wrapper in half and make small pleats on one side as you seal it to the other side.

Are gyoza healthy?

They can be, especially when steamed and filled with lean meat and vegetables.

What’s the difference between gyoza and potstickers?

They are quite similar, but gyoza are usually smaller, thinner, and have more garlic flavor.

How do I prevent the filling from being watery?

Squeeze moisture from vegetables like cabbage before mixing into the filling.

Conclusion

Gyoza are a tasty, satisfying dish that brings the flavors of Japan to your table. Whether you’re new to dumpling-making or a seasoned home cook, this recipe is approachable and rewarding. Customize the filling to suit your tastes, serve with a zesty dipping sauce, and enjoy a dish that’s perfect for sharing with family and friends.

Gyoza Recipe (Japanese Dumplings)