Name: Japanese Gyoza (Dumplings) Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: Japanese
Ingredients: 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; 40 – 45 round wonton (gyoza) wrappers (Gow Gee wrappers) – about 1 1/2 packets; 1 tsp cornflour (cornstarch) – for dusting tray; 3 tbsp vegetable oil (or other cooking oil); Soy sauce; Rice wine vinegar; Chili oil (Rayu or Japanese chili oil)

Jump to Recipe· 3.8 from 15 reviews

If you’ve ever craved a crispy, juicy bite of comfort food that’s both fun to eat and bursting with flavor, then this Japanese Gyoza (Dumplings) Recipe is about to become your new kitchen obsession. These delicate, pan-fried dumplings are packed with a savory pork and vegetable filling, wrapped in thin wonton skins, and cooked to golden perfection. Whether you’re a dumpling newbie or a seasoned fan, this recipe captures the perfect balance of textures and tastes that make gyoza so irresistibly delicious. Plus, making them from scratch is easier than you might think, and the results are absolutely worth every minute spent.

Ingredients You’ll Need

A round black slate plate holds two neat rows of pan-fried dumplings with golden-brown, slightly crispy bottoms and light, soft tops arranged from the middle to the front, next to a small mound of shredded white cabbage and three bright red halved cherry tomatoes on the right side. A small white bowl filled with dark soy sauce sits near the cabbage, with a woman's hand holding a dumpling with wooden chopsticks, dipping it into the sauce. In the background, there is another black slate plate with more dumplings and small dark bowls filled with sauces, all placed on a white marbled surface, with a pair of wooden chopsticks lying horizontally at the bottom of the image. Photo taken with an iphone --ar 4:5 --v 7

Don’t let the list intimidate you — the ingredients for this Japanese Gyoza (Dumplings) Recipe are straightforward and all play a vital role in creating the authentic flavors and textures. Each item brings a unique layer, from the crisp cabbage to the fragrant garlic chives and the juicy pork, making each bite sing with umami and freshness.

Green cabbage, very finely chopped: Adds crunch and moisture that keeps the filling juicy without being soggy.
Salt (1 tsp, separated): Essential for drawing out moisture from the cabbage and seasoning the pork mixture.
Ground pork (1 lb / 500g): Use fattier pork for better flavor and a moist, tender filling.
Garlic chives, finely chopped: Adds a mild garlicky aroma without overpowering, perfect for balance.
Crushed garlic clove: Brings a punch of savory depth to the filling.
Grated ginger (1 tsp): Offers brightness and a little zing to complement pork and cabbage.
Sesame oil (1 tsp): Imparts a subtle nutty aroma that’s signature to many Asian dishes.
Cornstarch (1 tbsp for filling + 1 tsp for tray): Helps bind the filling and prevents dumplings from sticking during prep.
Soy sauce (2 tsp): Provides savory saltiness that lifts every other flavor.
Round wonton (gyoza) wrappers (40 to 45 pieces): The delicate yet sturdy shell that crisps perfectly when cooked.
Vegetable oil (3 tbsp): For pan-frying and getting that golden, crispy bottom.
Dipping ingredients (soy sauce, rice wine vinegar, chili oil): Customize your dipping sauce to your own preferred tangy and spicy kick.

How to Make Japanese Gyoza (Dumplings) Recipe

Step 1: Prepare the Cabbage

Start by mixing finely chopped cabbage with half of the salt and letting it sit for 20 minutes. This step softens the cabbage by drawing out excess water, preventing your filling from becoming watery while enhancing the overall texture.

Step 2: Mix the Filling

Combine the ground pork, garlic chives, garlic, grated ginger, sesame oil, cornstarch, soy sauce, remaining salt, and the squeezed-out cabbage in a large bowl. Use your hands to mix everything thoroughly — this helps blend flavors and ensures the filling will be tender and juicy.

Step 3: Prepare Your Work Surface

Sprinkle cornstarch on a baking tray to prevent your formed gyoza from sticking. This small but important step makes the assembly process smoother.

Step 4: Shape the Gyoza

Take one wrapper and place it in your palm. Moisten the edge of half the wrapper with water to create a seal. Spoon about a heaping tablespoon of filling in the center, fold the wrapper over, and create pleats along the edge using your fingers. Press firmly to seal and set the gyoza on the prepared tray. Repeat until all filling and wrappers are used.

Step 5: Cook the Gyoza

Heat a tablespoon of vegetable oil in a large skillet with a lid over medium-high heat. Arrange 12 gyoza in the pan, slightly overlapping. Cook until the bottoms turn a light golden color, then carefully pour 1/3 cup water around the pan’s edge and cover immediately. Let the dumplings steam until water evaporates and the tops become slightly translucent, about 3 to 4 minutes.

Step 6: Serve

Using a spatula, gently turn the gyoza onto plates so the crispy golden side faces up. Now your dumplings are ready to be enjoyed with dipping sauce!

How to Serve Japanese Gyoza (Dumplings) Recipe

A row of seven golden brown pan-fried dumplings with a slightly crispy and bubbly texture on top lies neatly arranged on a rectangular white plate with a thin dark border. The dumplings have a soft and smooth bottom layer that is lighter in color, and one dumpling at the front is held gently by wooden chopsticks with a woman's hand visible. The plate sits on a white marbled surface with a soft green cloth and small round dishes partly visible blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle finely chopped green onions or a few sesame seeds on top of your gyoza for an extra pop of color and subtle flavor. Fresh cilantro leaves can also brighten the dish beautifully.

Side Dishes

Serve gyoza alongside a bowl of steamed rice or a simple Asian-style salad with sesame dressing. Miso soup or pickled vegetables add complementary flavors without overwhelming the delicate dumplings.

Creative Ways to Present

Want to impress your guests? Arrange gyoza in a circular pattern on a large platter with separate small dipping bowls featuring soy sauce, rice vinegar, and chili oil. You can also serve them on skewers for easy party snacking or paired with a dipping sauce-infused butter for a decadent twist.

Make Ahead and Storage

Storing Leftovers

Place leftover cooked gyoza in an airtight container and refrigerate for up to 2 days. To maintain crispiness, reheat them using a skillet rather than the microwave.

Freezing

Freeze uncooked gyoza on a tray lined with cornstarch to prevent sticking. Once frozen solid (a few hours), transfer them to a freezer bag or airtight container. They can be frozen for up to 1 month without losing flavor or texture.

Reheating

For reheating fried gyoza, the best method is to pan-fry them again with a splash of oil and a little water, covering with a lid to re-steam and crisp the bottoms back up. Avoid microwaving to keep them from becoming soggy.

FAQs

Can I use chicken instead of pork for this Japanese Gyoza (Dumplings) Recipe?

Absolutely! Ground chicken or even turkey can work well. Just make sure to adjust the seasoning to keep the filling flavorful, as leaner meats can be a bit drier.

Where can I buy gyoza wrappers?

Gyoza wrappers are usually found in the refrigerated section of Asian grocery stores, often labeled as “wonton wrappers” or “gyoza skins.” You can also order them online if local options are limited.

Do I really need to steam and fry the gyoza?

Yes! The iconic crispy bottom and tender, steamed tops are what make gyoza so special. Pan-frying first and then steaming locks in juiciness while creating that perfect contrasting texture.

Can I make the filling ahead of time?

You can prepare the filling up to a day in advance and keep it refrigerated. Just give it a good mix before filling your wrappers to ensure even seasoning.

What’s the best dipping sauce for gyoza?

A simple combination of soy sauce, rice vinegar, and chili oil lets each component shine and allows you to tailor the balance of salty, tangy, and spicy just how you like it.

Final Thoughts

There’s something wonderfully satisfying about making and sharing a batch of homemade Japanese Gyoza (Dumplings) Recipe. With just a handful of simple ingredients and easy steps, you can create a dish that’s both comforting and impressive. Whether you serve them at a casual dinner or a festive party, these dumplings bring warmth, flavor, and joy to the table. Give this recipe a try and discover why gyoza has won hearts worldwide — one crispy, juicy bite at a time!