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Japanese Gyoza (Dumplings) Recipe

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3.8 from 15 reviews

Japanese Gyoza are delicious pan-fried dumplings filled with a savory mixture of ground pork, finely chopped cabbage, and garlic chives. These crispy-bottomed dumplings are steamed to perfection in a skillet and served with a tangy soy-vinegar-chili dipping sauce, making them a favorite appetizer or snack in Japanese cuisine.

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

Dumplings

  • 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)

Dipping Sauce

  • Soy sauce
  • Rice wine vinegar
  • Chili oil (Rayu or Japanese chili oil)

Instructions

  1. Prepare the cabbage: Combine the finely chopped cabbage with 1/2 tsp salt in a small bowl and set aside for 20 minutes. This will help the cabbage wilt slightly and release excess moisture.
  2. Mix filling ingredients: In a large bowl, place the ground pork, garlic chives, crushed garlic, grated ginger, sesame oil, cornstarch, soy sauce, and the remaining 1/2 tsp salt. Squeeze out excess water from the cabbage and add it to the bowl.
  3. Combine the filling: Use your hands to thoroughly mix all ingredients until well combined, creating a flavorful filling mixture.
  4. Prepare the tray: Sprinkle 1 tsp cornstarch evenly on a baking tray to prevent the dumplings from sticking.
  5. Form the gyoza wrappers: Place one gyoza wrapper on your palm. Dip a finger in water and moisten the edge of half the wrapper to help seal the dumpling.
  6. Fill and fold the dumplings: Spoon about 1 heaping tablespoon of filling onto one half of the wrapper. Fold the wrapper in half and use your thumb and fingers to create 4 pleats along the sealed edge. Press firmly to seal and place the dumpling on the prepared tray. Repeat until all wrappers are used.
  7. Heat the pan: Heat 1 tablespoon of vegetable oil in a large skillet with a lid over medium-high heat.
  8. Cook the gyoza: Arrange about 12 dumplings in the skillet in overlapping rows. Cook until the bottoms turn light golden brown.
  9. Steam the gyoza: Pour 1/3 cup water around the dumplings in the skillet, then immediately cover with the lid. Let the dumplings steam until the water fully evaporates and the wrappers turn slightly translucent on top, about 3 to 4 minutes.
  10. Serve: Use a spatula to carefully transfer the dumplings onto a plate, placing them golden side up. Serve immediately with the dipping sauce.
  11. Prepare dipping sauce: Serve soy sauce, rice wine vinegar, and chili oil separately so each person can mix to their preferred taste, typically with equal parts soy sauce and vinegar and a generous splash of chili oil.

Notes

  • Use fattier ground pork for a juicier filling and better flavor.
  • Garlic chives add a traditional flavor; substitute with regular chives if unavailable.
  • If you don’t find round gyoza wrappers, wonton wrappers can be used.
  • Moistening the wrapper edges with water is key to properly sealing the dumplings without gaps.
  • Do not skip the steaming step after frying to ensure the filling cooks through and the wrapper tops are tender.
  • The dipping sauce can be adjusted to personal preference by varying the soy sauce, vinegar, and chili oil ratios.

Find it online: https://marthatasty.com/japanese-gyoza-dumplings-recipe/