Delicious Homemade Japanese Gyoza Recipe

Growing up in Japan, gyoza held a special place in my heart—and on my plate! These delicious Japanese dumplings were one of my favorite meals as a child, and to this day, the mere thought of gyoza brings back memories of cozy family dinners.

So what is it that makes gyoza so delicious? Well, I think it’s the perfect harmony of textures and juicy filling perfected with a delicious dipping sauce. The magic really happens in the cooking process: gyoza are pan-fried on one side to create a crispy golden bottom, then steamed on top. It makes for a crispy and chewy gyoza that’s irresistible!

Whether you’re a long-time gyoza lover or trying them for the first time, this easy gyoza recipe will show you how to achieve that signature balance of flavor and texture at home.

What Are Gyoza?

Gyoza are the Japanese version of the popular Asian dumplings—small dough packages typically filled with minced meat and/or vegetables. Traditionally, gyoza are folded into small crescent shapes, then pan-fried to get a crispy bottom before being steamed to cook the filling.

How to Serve Gyoza

Gyoza are usually served with a dipping sauce. While you can simply use a good soy sauce, I highly recommend trying my Japanese gyoza sauce recipe described further down in this post. It has a delightful twist of ginger and rice vinegar that adds wonderful flavor to your gyoza.

Gyoza can be enjoyed as a main dish with sides, or as an accompaniment to an Asian meal, such as sushi.

How to Fold Japanese Gyoza

Folding beautiful gyoza takes a practiced hand, but homemade gyoza are incredibly delicious and it’s worth the effort!

Japanese gyoza are typically always made with store-bought wrappers (yes, even in the best izakayas in Japan!) because they require very thin, stretchy dough that needs to be made on a special machine. That also means they are some of the easiest Asian dumplings to make, since you basically just need to focus on filling and folding.

You can make gyoza dough from scratch, which I have done before, but it’s way easier to buy pre-made gyoza wrappers. These are sometimes available in well-stocked supermarkets, but you can always find them frozen at an Asian market or specialty store.

Thaw the gyoza wrappers before use. While they are thawing, mix the filling in a bowl, and then you’re ready to fold the gyoza:

1. Place a thawed gyoza wrapper in your hand.
2. Put a teaspoon of filling in the center of the wrapper.
3. Dip a finger in water and run it along the entire outer edge of the wrapper.
4. Push the edges together, folding one side of the gyoza wrapper.
5. Fold the gyoza wrapper in half so the edges meet.
6. Press the edges together with your fingers to seal the filling inside.
7. Place the finished gyoza on a cutting board lined with parchment paper and keep them in the fridge until ready to cook.

How to Prevent Gyoza Wrappers from Drying Out

To keep the gyoza wrappers moist and easy to work with, store both the wrappers and the finished gyoza under a damp cloth.

How to Cook and Steam Gyoza

Gyoza should be served hot, so wait to cook them until just before serving. Here’s how to do it:

1. Heat 2 tablespoons of vegetable oil in a pan with a lid.
2. Place the gyoza in a circle so they all fit and fry them over medium-high heat until the bottom is golden.
3. Remove the pan from the heat and let the oil cool slightly.
4. Return the pan to the heat, add 1/2 cup (120 ml) of water, and immediately cover with the lid. Let the gyoza steam for 2 minutes.
5. Remove the lid to let the water evaporate.
6. Drain the gyoza on a piece of kitchen towel before serving.

What’s the Difference Between Gyoza and Dumplings?

While Japanese gyoza and other dumplings (Chinese, Korean, etc.) are all small dough parcels with filling, they differ in flavor and texture.

• Japanese gyoza are made with thin wheat flour wrappers. They are typically made by frying the bottom and steaming the top, resulting in a crispy bottom and a soft top.
• Dumplings can be made with various thicknesses of wrappers, some from wheat flour and others from rice flour. For example, Chinese jiaozi (the dumplings we commonly refer) are made with thicker wrappers than Japanese gyoza. They are typically steamed, giving them a soft texture.

Recipe

Gyoza (Japanese Dumplings)

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These classic Japanese gyoza, filled with pork, are pan-fried on the bottom and then steamed, making them crispy on the outside and juicy on the inside. Serve them with a delicious gyoza dipping sauce.

Time: 1 hour hr 30 minutes mins

Difficulty: Advanced

Yield: 35 pieces

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Ingredients

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Gyoza:

• 35 sheets gyoza wrappers (thawed)
• 150 g ground pork
• 2 green onions
• 100 g mushrooms
• 100 g napa cabbage
• ½ tsp sesame oil
• 1 garlic clove (pressed)
• 1 tsp ginger (freshly grated)
• 2 tbsp vegetable oil (for frying)
• ½ dl water (for steaming)

Gyoza Dipping Sauce:

• 4 tbsp soy sauce
• 1 tbsp rice vinegar (or mirin)
• 2 tsp sesame oil
• 1 tsp freshly grated ginger
• Sesame seeds for garnish (optional)

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Instructions

Gyoza:

• Thaw the gyoza wrappers and place them under a damp kitchen towel (this takes at least 1 hour).
  35 sheets gyoza wrappers
• In a bowl, combine the ground pork, finely chopped green onions, mushrooms, and napa cabbage. Add the sesame oil, pressed garlic, and grated ginger, then mix everything together to form a filling.
  150 g ground pork, 2 green onions, 100 g mushrooms, 100 g napa cabbage, ½ tsp sesame oil, 1 garlic clove, 1 tsp ginger
• To fold the gyoza, place a teaspoon of the filling in the center of each wrapper. Dampen the edges of the wrapper with a little water, then fold one half of the wrapper over the filling, creating pleats along one side. Fold the bottom half of the wrapper up to seal it and press the edges together firmly to make sure the filling stays inside.
• Repeat with the remaining wrappers and filling. Keep the gyoza covered under a damp kitchen towel until ready to cook.
• Tip: Keep the gyoza under a damp towel until you’re ready to fry them, and serve them straight from the pan for the best texture!
• Heat the vegetable oil in a pan with a lid. Arrange the gyoza in a circular pattern, ensuring they fit in the pan. Fry them over medium-high heat until the bottoms are golden brown. Remove the pan from the heat and let it cool slightly.
  2 tbsp vegetable oil
• Add water to the pan and immediately cover with the lid. Steam the gyoza for 2 minutes. Remove the lid and allow the water to evaporate. Let the gyoza rest briefly on paper towels before serving.
  ½ dl water

Gyoza Dipping Sauce:

• Mix all the dipping sauce ingredients together in a bowl.
  4 tbsp soy sauce, 1 tbsp rice vinegar, 2 tsp sesame oil, 1 tsp freshly grated ginger, Sesame seeds for garnish
• Serve the gyoza with the dipping sauce on the side.

Notes

Freezing: If you don’t plan on serving all the gyoza at once, you can fold them all and freeze the leftovers (without steaming them). To freeze the gyoza, arrange them in a single layer on a baking sheet, freeze them until firm, then transfer them to a freezer bag for later use.

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