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….
Hi Nagi can I use Gyoza wrappers with your Chinese dumplings recipe too? Can I ask what the difference is between these wrappers and the dumpling ones?
Yes they are interchangeable here Lysha!! N x
Thanks Nagi!
My family is half-Japanese and over the years I’ve made so many gyoz recipes. We all agree this one is the BEST and just as good (better maybe) as our favourite restaurant gyoza. Totemo oishii – thank you Nagi x
Hi Nagi! Is there anything I can substitute the rice wine vinegar with? We are on lockdown again and I didn’t get the chance to buy it. I only have regular white vinegar and lemon juice on hand. Thanks in advance!
Hi Mt, this is just for the dipping sauce so you can sub with white vinegar to taste 🙂 N x
I just made it yesterday and it was great! First time to make gyoza or any dumpling recipe, but it turned out well. I just added a bit more garlic and ginger because I love ‘em in gyoza. It’s quick, yummy and easy! Thanks, Nagi.
Hi. Is there a vegitarian recipe? These look amazing!
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!!
Hi Catherine, I don’t have one just yet but pop a request on my recipe request page – I have a large list I’m working through 🙂 N x
My Japanese mother always made these delicious morsels. Thank you for your video. Instead of water, my mom used chicken broth which gave them an extra unami.
Love your recipes! This is another one to add to the list. Made your gyozas with my son who claims they are his favourite food. Really enjoy your recipes. Thank you!
I made these last week for the first time. My 9 year old daughter loved them so much that she has requested we have them again tonight.. she helped me make them this time too.
So easy and delicious!
Hello Nagi. My mother-in-law taught me to make Gyoza but it required mirin. It is hard to find where we live. I made yours and they were fantastic!
Hi Nagi, absolutely LOVE everything about your recipes. I am hoping to try your Gyoza recipe but need a vegan alternative. Do you have any suggestions? Or should I just add tofu?? If so, which one as I have never cooked with it before?
Thanks Nik
Hi Nagi, due to my diet,I can’t eat pork. Does the recipe change any if I substitute shrimp? I always wonder about substitutions from pork to shrimp, because of the fat content in shrimp. Thank you!
Hi,
I also asked the same question and was hoping for a reply.
Nagi can you please advise best filling for prawn instead of pork? Do you suggest just replacing or adding something else to keep moist like spinach or mushroom?
Thanks!
Myriam
WOW!!! I have to say these are so easy to make, full of flavour and above all, my husband who isn’t into Asian inspired food, asked for more! He even called the neighbours in to have a try. Thumbs up and thank you for sharing.
Just made this with my three children…. (used chicken, but with help of children just to clarify)…. amazing., highly recommend.
Love this recipe! I’ve made it a few times and even substituted the pork for shrimp and they were perfect! Couldn’t have asked for a better recipe. I make these for my team at work and they are gone in minutes!
Super excited – am making this for my girlfriend tonight as the suburb we live in, in Melbourne has no Japanese restaurants and we are still in lockdown. I already know it’s gonna be amazing because all of Nagi’s recipes are so well tested and always work for me. Thanks Nagi, I really appreciated your website, I use it all the time and it has improved my cooking enormously!
Hi Emma, I hope you love them!! Thanks so much for the great feedback, I truly appreciate it! N x
We made these tonight. The 500gm of gyoza wrappers I used had 48 pieces, so we made 48. There was a bit of stuffing left over and we just used that in our fried noodles using your sauce recipe!
Everyone loved it!
Thank you!
I absolutely love gyoza, and all your recipes are reliably awesome. However, I have a question, Nagi. Are gyoza wrappers easy to make? Are pre-made better? I live in a rural part of the UK, and I am having problems finding wrappers. Thanks 🙂
So I have had gyoza withdrawals and I am so glad I found this recipe!!! It was yum yum yum!! I used a fatty beef mince and worked beautifully still
This is a family favorite. I always have this monthly. with. my homemade garlic oil and lack vinegar, this is a blast. Thank you for sharing this recipe.
I can’t Currently get hold of garlic chives…can I use regular chives?
Hi Vicky, regular chives will be fine here – enjoy! N x
Your recipe came out great. Thanks for the video on how to fold the gyoza, which I played over till I got it. Everything tasted great but the store bought wrapper turned out too thick & chewy. I made 60 pieces with some more leftover filling. I will try again but this time will try freezing the gyoza first. Thanks, Nagi
Perfect and sooo easy! Thank you Nagi! <3