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!
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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….
This recipe is perfection. My entire family gathered around in the afternoons to fold the dumplings and feast on the finished product. We love, love this!
They come out perfect every time! A true family favourite as are your Gozlemes and Lentil Curry.
Thank you for sharing x
It’s such a fun way to cook together! N x
Well, you’ve done it again Nagi; another amazing recipe that turned out PERFECTLY! Holy mother of good these Gyoza are tasty. I wasn’t sure I could make them as good as I see them in shops/restaurants but your recipe tastes even better. I was nervous about folding them correctly and promised myself I wouldn’t get upset if I couldn’t manage it; taking your advice to fold differently if I struggled. However, with your
instructions, I nailed it. My husband, who’d been playing video games asked me if I’d bought them because they looked indistinguishable from the Gyoza we eat everywhere and he scoffed until they were gone! Thank you once again for your recipes, that always instil me with confidence. With you having my back I feel that I can make almost anything!
Excellent and easier than I thought. My kids loved it too! An all around winner!
can you fondue these?
This is an awesome recipe. I also keep kosher and have made this w ground beef or ground beef/chicken mixture and it comes out great. I also increase the garlic by at least one clove. I’ve used square wrappers when it’s all I had and still come ma out pretty.
Hi! I just made these and they turned out AMAZING. I order gyoza all the time and i’ve always wanted to try making them but thought it to be too difficult. Your recipe was quite simple and I had a lot of fun! They taste exquisite! I didn’t make any modifications except couldn’t find chilli oil so used sesame oil/chilli flakes in the sauce. Thanks so much for the recipe! I will be making again soon!
Hi Nagi! I don’t eat pork. Is it possible to substitute ground chicken? Dark meat?
Can you sub ground beef or chicken thigh? We keep kosher, so no pork. Will that work?
Stellar recipe and video. Made these today and figured there would definitely be a learning curve. Maybe it was beginners luck but I got the hang of the pleats pretty quickly and they steamed up beautifully. And the filling was better than any restaurant version I have had. Thanks for the detailed steps-this is something I will make make (probably too) frequently now.
Simply the best pork dumpling recipe. We have tried at least a dozen pork dumpling recipes and this blows them all away! Tonight we are trying your chicken and mushroom dumpling recipe. Thanks Nagi. Your site is pure magic.
YES i AGREE
I can’t believe how easy these are to make! My wife had never tried gyoza before and was apprehensive. She’s no longer apprehensive! She went for seconds!
Tried this recipe for my first attempt at homemade gyozas… they were surprisingly incredibly easy, and the taste was delicious. I used regular chives, but withheld the addition of an extra garlic clove, as well as adding extra ginger. I would recommend adding the extra tsp of ginger, it helped to enhance the beautiful flavour.
Tried these tonight for the first time, and they were so simple and delicious!! As all your recipes are. Thanks Nagi! 🙂
I have made many versions, but this is a clear winner. The addition of cornflour, changes texture of skins, delish.
Such a great recipe, very easy to make. I thought the construction of the dumplings would be really hard, but your video made it easy. I also couldn’t get garlic chives so I added extra garlic and spring onions and it worked well. My partner couldn’t stop eating them. Thanks for a great recipe that i’ll be making again, wish I could add a photo!
This was such a lovely video to watch as my daughter in law who lives in Niseko Japan taught me how to make Gyoza and I miss her and our funny cooking lessons. Japanese food is the best cuisine I have experienced along with the beautiful people and my Michi. Thank you Nagi.
Delish!!! I made this one night, and I must say….it will definitely be a keeper. Easy to follow instructions and did not take long to make. I was worried about the pork sausage not cooking through all the way, however the steaming step took care of that. My boys loved it!! Amazing!!
I wanted to prepare these for the first time for a guest whose been away from home for awhile. It took me forever to find a store that sold the wrappers and I almost had to make them from scratch. I finally found them at a Korean store in the next town over. But the instructions were fantastic and the results pleased my guest. Everyone loved them. I DID make the following notes on my recipe card for the next time I make them:
1. Don’t use wrappers at room temp—they must be cold or will be a mushy mess when trying to make.
2. Don’t let raw formed dumplings touch each other on the tray—they stick together and tear open when trying to separate, even if the tray has cornstarch on it.
3. I used a paper towel to dry off condensation after storing raw dumplings on a tray in the fridge overnight under plastic wrap, because I made them a day ahead. I am still glad I made them a day ahead, It gave me time to learn how to fold them, which was challenging at first. (until I figured out I needed to chill the skins before folding them!)
Thank you for this recipe–we now have a new favorite!
I can’t decide if this or your carnitas is my favourite. (I’m not gonna pick). These are so good, every time they are successful. It’s worth seeking the garlic chives. Love these. Thanks Nagi.
Hi Nagi. I’d like to attempt this using lamb mince. What can I substitute sesame oil with as I am allergic to it.