Gyoza

Gyoza (餃子) : Crispy, Juicy Japanese Dumplings You Can Make at Home!

Gyoza are Japan’s beloved pan-fried dumplings—golden and crisp on the bottom, juicy and flavorful inside. With my step-by-step photos and video, you’ll master the art of folding and cooking your own delicious gyoza at home. Paired with a savory dipping sauce, they’re an irresistible treat!

I’ve been making gyoza since middle school, often alongside my mom. We’d stand in the kitchen folding countless dumplings while chatting about life—some of my fondest memories. Now, I want to share this special recipe so you can create your own delicious traditions with family and friends.

What is Gyoza?

Gyoza are Japan’s take on Chinese dumplings (jiaozi). After World War II, Japanese settlers returning from Manchuria brought back a love for northern Chinese cuisine. Many opened food stalls selling these savory dumplings, which became an instant hit.

What sets Japanese gyoza apart? They’re smaller, have a thinner wrapper, and feature a finely minced, well-seasoned filling. Over time, gyoza became a staple in Japanese homes, restaurants, and even festivals—loved for being delicious, affordable, and easy to make!

Why You’ll Love This Recipe

Gyoza are everywhere in Japan—at ramen shops, izakayas, grocery stores, and street festivals. While store-bought gyoza are convenient, nothing beats homemade! Here’s why you’ll love making them yourself:

• Perfect texture – Crispy on the bottom, tender and juicy inside. The ultimate bite!
• Satisfying & nutritious – Each dumpling is packed with protein, veggies, and carbs, making it both tasty and wholesome.
• Step-by-step guidance – I’ll walk you through the folding process with photos and a video, so you can master it in no time.
• Fun to make together – Get your family and friends involved! A gyoza-making party is a great way to bond while preparing a delicious meal.

Ingredients for Gyoza

For the Filling:

• Ground pork
• Green cabbage
• Kosher salt (for wilting the cabbage)
• Green onions (scallions)
• Fresh shiitake mushrooms
• Garlic
• Ginger
• Sake
• Toasted sesame oil
• Soy sauce
• Freshly ground black pepper

For Cooking:

• Neutral oil
• Water
• Toasted sesame oil

For the Dipping Sauce:

• Rice vinegar (unseasoned)
• Soy sauce
• La-yu (Japanese chili oil)

Ingredient Substitutions & Variations

• Cabbage: Green cabbage is the go-to for Japanese gyoza, but you can swap it for napa cabbage if needed.
• Protein: Pork is traditional, but you can use ground chicken, turkey, beef, lamb, or even tofu and mushrooms for a plant-based version.
• Sake: Adds umami and removes any gamey smell from the meat, but you can skip it if you prefer.
• Gyoza Wrappers: Look for Japanese brands like Myojo for the best results. Want to go the extra mile? Try making them from scratch with flour, salt, and water!

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How to Make Gyoza

Step 1: Prepare the Filling

• Finely chop the cabbage and sprinkle it with salt. Let it sit to draw out excess moisture.
• Mince the mushrooms, green onions, garlic, and ginger.
• In a large bowl, combine the ground pork, seasonings, and veggies. Knead the mixture until it becomes sticky and pale in color.

Step 2: Fold the Gyoza

• Place a wrapper in your hand and add a small scoop of filling to the center.
• Moisten the edges with water, fold the wrapper in half, and pinch the top center.
• Create pleats on one side, pressing each fold firmly. Repeat on the other side.
• Shape the dumpling so it stands up with a flat bottom.

Step 3: Cook the Gyoza

1. Heat oil in a nonstick pan over medium heat. Arrange the gyoza in a circular pattern, leaving space between them.
2. Cook for about 3 minutes until the bottoms turn golden brown.
3. Add water, cover, and steam until most of the liquid evaporates.
4. Remove the lid, drizzle sesame oil around the dumplings, and cook until crispy.
5. Serve hot with the dipping sauce and enjoy!

Pro Tips for Perfect Gyoza

• Balance the meat-to-cabbage ratio: 1:1 to 1:1.5 is ideal for juicy, tender dumplings.
• Draw out moisture from the cabbage: This prevents soggy wrappers—don’t skip this step!
• Knead the filling thoroughly: This binds the ingredients together for the best texture.
• Use the right amount of filling: A little less than 1 tablespoon per wrapper is just right.
• Keep wrappers moist: Cover with a damp towel while working to prevent them from drying out.
• Cook or freeze immediately: To avoid soggy dumplings, either cook them right away or freeze for later.

Variations & Customizations

• Garlic chives: Add them for extra flavor (but keep in mind, kids might not love the strong taste!).
• Unique fillings: Try adding extra veggies, seafood, or different mushrooms for a twist.
• Vegetarian/Vegan: Swap the meat for tofu and more vegetables—just as tasty!
• Dipping sauce ideas: Experiment with miso-based dips, ponzu, or yuzu kosho for new flavors.
• Folding style: Pleat the wrapper to one side instead of toward the center for a different look.

What to Serve with Gyoza

Gyoza pairs well with a variety of dishes:

• Ramen: A classic combo! Enjoy gyoza with a hot bowl of Miso Ramen.
• Hot pot: Add dumplings to a bubbling Japanese hot pot.
• Other appetizers: Serve alongside Karaage (Japanese fried chicken) for a delicious meal.
• Bento box: Leftover gyoza make a great lunch addition!

Storage & Freezing Tips

• Uncooked Gyoza: Freeze them right after folding! Arrange in a single layer on a baking sheet, freeze until firm, then transfer to a freezer bag. Cook from frozen, adding 1–2 extra minutes to the steaming step.
• Leftover Cooked Gyoza: Store in an airtight container in the fridge for up to 3 days or freeze for up to a month.
• Extra Filling: Turn it into mini patties and pan-fry for a quick snack!
• Extra Wrappers: Make crispy cheese wraps—just add cheese, fold, and pan-fry until golden!

Homemade gyoza are a true labor of love, but the result is well worth it. Whether you make them with family, host a gyoza party, or prepare them for a cozy dinner, they’re sure to become a favorite.

Itadakimasu! 🥟

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