This Japanese Gyoza recipe is my mothers’, and it’s a traditional, authentic recipe. Juicy on the inside, a golden brown and crispy base, these are made in a skillet and are one of my all time favourite Japanese dishes! Watch the recipe video and you’ll be a Gyoza-Wrapping-Master in no time.
This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”!
Though my brother, sister and I all know how to make Japanese food, it’s an unspoken rule that when it comes to Japanese food, that’s mum’s domain. So if any of us have a particular craving for a Japanese meal, we submit requests.
Sister: “Mum, can you make oden for us this weekend? Puh-lease??”
Brother: “Mum, we’re heading out to the harbour for New Years’ Eve fireworks. Can you make us some bento boxes?”
Me: “Mum, we haven’t had karaage in ages. I need some!”
And typically, she obliges. Though normally, her response to my request is firstly “Aren’t you on a diet?”, to which I always respond (defensively) with “I’m not going to have much!!“.
Gyoza is requested every couple of months or so – it’s a huge favorite in our family. Even though I’m perfectly capable of making it myself, as are my brother and sister, I don’t think any of us make it without mum present! It’s like some kind of unspoken tradition that mum makes the filling then one of us – sometimes all of us – gather to help wrap them.
Though you can find gyoza in many eating places in Japan, the most traditional place they are found is in ramen joints. A big bowl of steaming ramen and a side of gyoza. It’s so Japanese. Even though I can barely manage to get through an entire bowl of ramen myself, I always get gyoza.
And you know what? Without fail, every single time we order gyoza, whether here in Sydney or even in Japan, one of us always says “It’s not as good as mum’s”. 😉
The main thing you will find, especially outside of Japan, is that there is more cabbage used so the filling is less “meaty”, and there is very little garlic flavour. Don’t skimp on the meat!!! And definitely don’t skimp on the garlic flavour!!!
I am seriously in love with Gyoza. The crispy golden base and the steamed top. I also love the way it’s cooked – just in a skillet – no steamer required!
It’s honestly one of my all-time favorite foods. And I do get a little kick out of our tradition to gather and wrap the Gyoza together. 🙂
On another note……I think I may have bullied my mother into starting a Japanese food blog! WOO HOO!! I’ve been very sneaky, I totally guilt tripped her into it by saying it would be her legacy to us kids. And it’s actually very true that I have alarmingly few of her recipes in my collection.
I think it WORKED!!! I’m sooooo excited! All my favourite real proper Japanese recipes, all in one place! So watch this space…… – Nagi x
PS Traditionally, gyoza is served as part of a multi-course meal or as a side. But in my family, we make an enormous batch, enough to have just gyoza as a meal. That’s the way we roll!
Watch how to make it
This recipe features in my debut cookbook Dinner. The book is mostly new recipes, but this is a reader favourite included by popular demand!
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Japanese GYOZA (Dumplings)
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 (Note 1)
- 1 garlic cloves, crushed
- 1 tsp ginger, grated
- 1 tsp sesame oil
- 1 tbsp cornstarch / corn flour
- 2 tsp soy sauce
Gyoza
- 1 tsp cornflour (cornstarch) – for tray
- 40 – 45 round wonton (gyoza) wrappers (Gow Gee wrappers) – 1 1/2 packets (Note 2)
- 3 tbsp vegetable oil (or other cooking oil)
Dipping Sauce
- Soy sauce
- Rice wine vinegar
- Chili oil (Rayu is Japanese chili oil)
Instructions
- Combine cabbage and 1/2 tsp salt in a small bowl, then set aside for 20 minutes to allow the cabbage to wilt slightly.
- Place remaining Filling ingredients (including remaining 1/2 tsp salt) in a large bowl. Squeeze out any excess water from the cabbage and add to the bowl.
- Use your hands to mix the Filling.
- Sprinkle a baking tray with 1 tsp of cornstarch / cornflour.
- Place 1 gyoza wrapper on your palm (left hand for right-handed people). Dip your finger in water and run it around the edge of half the gyoza wrapper (to seal).
- Place 1 slightly heaped tbsp of Filling on the wrapper. Fold wrapper over and use your right hand assisted by your left hand thumb to create 4 pleats. Press to seal and place on the tray. Repeat with remaining wrappers. (See video for demo)
To Cook
- Heat 1 tbsp oil in a large skillet (that has a lid) over medium high heat.
- Place about 12 gyoza in rows, slightly overlapping each other. Cook until the underside is light golden, then pour 1/3 cup of water around the gyoza and place the lid on.
- Cook until the water has completely evaporated (so the golden underside is not wet and soggy) and the wrapper is slightly translucent on top – about 3 to 4 minutes. (See video)
- Use an egg flip to transfer onto a plate upside down i.e. golden side up.
- Serve with Dipping Sauce.
Dipping Sauce
- Serve each ingredient separately so people can mix according to their taste. I use about equal portions of soy sauce and vinegar with a generous splash of chili oil.
Recipe Notes:
Nutrition Information:
Life of Dozer
Drying off after a morning at the beach….
Thank you for this recipe! Turned out great and as good as any gyozas I’ve tried in restaurants!
My son, who has the most limited palate of any human on the planet wants to go to Japan with school. So I found this recipe and had him make it. Not only did he make it (thanks to video help and details), he actually ATE them as well! And loved them! Totally winning. Thanks so much!
Made them today, for the first time of my live.
Absolutely gorgious en so simple to make.
These were outstanding. I could only get lean ground pork, and the chives I got were crap so I subbed minced green onion. They were outstandingly scrumptious. I pleated the first few but found it quite difficult so just made sure the rest were sealed and no air pockets. Are the pleats mainly for aesthetics? Thank you Nagi. You are a rockstar.
Hi Nagi,
This might be a dumb question, but can you please tell me what the difference is between this recipe and your other recipe for Chinese Dumplings.
They both look absolutely delicious either way!!
Love everything you do!!!
I bought your cookbook yesterday! I have just made the gyoza and WOW! They are the best in the world. Full stop!
Toss up between your and your Mothers. I use ground chicken in place of pork as I keep Kosher. I add a bit of oil or chicken fat and extra garlic. It works very well and my children love them.
How do I order your cook book? I live in Israel
Made these tonight, with your Chinese Fried Rice. Been wanting to make them for a while & so so happy with how they turned out. Absolutley Delicious 😋
I’ve been looking for a perfect dumpling recipe for months, and finally I have found one! This is the one I was looking for, so yummy!
Love your mom’s recipe! Made these with my mom today so from one okaasan to another – oishii!!!
Hi Nagi! I love your gyoza – thank you! Random question: Can I use Kale instead of Cabbage in this recipe?! (I have tons of kale in the garden and am trying to figure out what to do with it!)
I was fortunate to live in Japan for 3 years while in the US Air Force. I fell in love with gyoza! There was a place in Tachikowa we would frequent that served the best gyoza, huge and stuffed with the various fillings, garlic ones being the best. You always knew who had been there the next day at work as the garlic aroma would ooze from their pores! Thanks for this recipe, definitely going to try.
Delicious! just like all your recipes. Tripled the recipe and put some in the freezer. Made your gozleme recipe last week and my family gave it a 10/10 too. Also tripled the recipe and put some in the freezer for later. The hungry teens are loving it 😉
Amazing!
These are delicious! I’ve made them twice now and both times they’ve worked out really well and were a huge hit with my family. I expected them to be more complicated but they’re not. The only downside is I won’t be able to bring myself to buy the pre-made ones at the store anymore…
As always, Nagi you are spot on with volumes and with simple, tastey recipes. I can’t believe I have only just discovered this one, won’t be bothering with store bought gyozas again.
Just made a double batch of these and oh my word they are delicious. So glad I went to the effort of making double batch. Put half in the freezer for another day. Had to stop stuffing myself at 10 😬
Absolutely delicious! Very surprised how easy they are to make. Thanks Nagi, your website is simply the best. 💛
Do you use western or Asian cabbage? Love all your recipes and can’t wait to try this one!
In this one I use regular round green cabbage, Lisa. If the recipe calls for Asian cabbage I will specify wombuk in the ingredients list. N x
Loved these! Turned out so well. Just wondering Nagi, if I wanted to cook a large number for a party…. How could I go about that ?
You can make them ahead and freeze Chris. To cook them at the party though, you would only be able to steam as many as your largest skillet could hold. N x
They come out perfect every time! A true family favourite as are your Gozlemes and Lentil Curry.
Thank you for sharing x
I am so glad you enjoyed them Linda!! N x