Easy Japanese Recipes

Gyoza 餃子(ぎょうざ)

Gyoza | Easy Japanese Recipes at JustOneCookbook.com

It may look difficult to make Gyoza, but once you know how to cook them it’s actually pretty simple.  You can be very creative and try different ingredients for filling based on your own preference.  The recipe below is for a typical Japanese Gyoza.

Gyoza | Easy Japanese Recipes at JustOneCookbook.com

Japanese Gyoza is distinctly different from Chinese potstickers.  Chinese potstickers tend to have a thicker skin and the filling is mostly meat.  Japanese consider Gyoza more of a side dish to complement our rice whereas the Chinese sometime eat potstickers as the main course.  Japanese Gyoza wrappers are thinner and smaller, so make sure you buy the right wrappers specifically for Japanese Gyoza.

If you can’t find gyoza wrappers in your local Japanese or Asian grocery stores, try making them from scratch.  Here’s a post for How To Make Gyoza Wrappers.

Homemade Gyoza Wrapper Recipe | Easy Japanese Recipes at JustOneCookbook.com

My kids don’t look what’s inside and eat Gyoza in two or three bites.  So I sometimes “hide” lots of veggies in it and it works!  If there are leftover Gyoza wrappers, try wrapping cheese.  It is a great appetizer dish as well.

Gyoza | Easy Japanese Recipes at JustOneCookbook.com

Don’t want to miss a recipe? Sign up for the FREE Just One Cookbook newsletter delivered to your inbox! And stay in touch on FacebookGoogle+Pinterest, and Instagram for all the latest updates. Thank you so much for reading, and till next time!

Gyoza
 
Prep time
Cook time
Total time
 
Author:
Serves: 40 Pieces
Ingredients
  • 1 package (or about 45) gyoza wrappers (or make Homemade Gyoza Wrappers)
  • 1½ Tbsp. oil for frying each batch of gyoza
  • ¼ cup water for frying each batch of gyoza
  • 1 Tbsp. sesame oil for frying each batch of gyoza
Filling
  • 10 oz (290 g) ground pork
  • 2-3 (140 g, 5 oz) cabbage leaves
  • 1-2 (15 g, 0.5 oz) green onion/scallion
  • 2 shiitake mushrooms
  • 1 clove garlic, minced
  • 1 tsp. grated ginger
Seasonings
Dipping Sauce
Instructions
  1. Microwave cabbage leaves for 1 minute and chop into very small pieces. Mince green onion and shiitake mushrooms as well.
  2. Combine the meat and seasonings and knead the mixture with hands until the texture becomes sticky.
  3. Add the rest of fillings and continue to knead.
  4. Wrap the filling with gyoza wrappers (See How To Wrap Gyoza). To save gyoza for later, please see my Notes.
  5. Heat the oil in a large non-stick frying pan over medium high heat. When the pan is hot, place the gyoza in a single layer, flat side down (in two rows or in a circular shape).
  6. When the bottom of the gyoza turns golden brown, add ¼ cup of water to the pan.
  7. Immediately cover with a lid and steam the gyoza for about 2 minutes or until most of the water evaporates.
  8. Remove the lid to evaporate any remaining water. Add sesame oil and cook uncovered until the gyoza is nice and crisp on the bottom. Transfer to a plate. For the gyoza lined up in circular shape, place a serving plate on top of the pan and quickly flip.
  9. For the dipping sauce, combine the sauce ingredients in a small plate and mix all together. Serve the gyoza with dipping sauce.
Notes
After you wrap gyoza, cook or freeze it right away; otherwise water from the ingredients will start to make the wrapper wet.

To save gyoza for later, put the gyoza on a baking sheet leaving some space between to keep them from sticking, and put it in freezer. Transfer frozen gyoza into a freezer bag and store in freezer up to a month. When you use frozen gyoza, do not defrost. Cook while they are frozen.

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.

Editor’s Note: Photo and recipe updated in November, 2013.

Leave a Comment


+ 4 = five

  • stephen February 9, 2011, 7:05 pm

    Thanks Nami. Thanks a lot for making me lick my computer screen. I am starving.

    Reply
    • Nami February 9, 2011, 7:59 pm

      Hi Stephen! Haha thanks I’m glad you liked it. Thanks for visiting!

      Reply
  • Jaye January 29, 2012, 3:18 am

    Thank you for this.

    Reply
    • Nami January 31, 2012, 2:29 pm

      Hi Jaye, you are welcome! :-)

      Reply
  • Kelly February 19, 2012, 7:16 am

    Hi Nami,
    Just discovered your blog and absolutely loving it. I love Japanese food, especially gyoza. I often make it at home, but my gyoza gets really soft and will not keep their shape when I am cooking them. They will get very soft and break apart very easily. Do you maybe have an idea what I’m doing wrong? Thanks!

    Reply
    • Nami February 19, 2012, 1:27 pm

      Hi Kelly,

      From what I read from your comment, I was wondering if you
      1) put enough oil to fry gyoza at the very beginning (so they get crispy),
      2) put too much water when steaming, or
      3) steam too long.

      Hope this helps. I hope my recipe will work out for you.

      Reply
  • jasmine June 5, 2012, 8:38 pm

    hi there, I’d like to ask if I can’t find gyoza skin, is there any replacement? e.g. wanton skin? I live in HK

    Reply
    • Nami June 5, 2012, 8:51 pm

      Hi Jasmine! Yes, you can use wonton skin. :-) Hope you enjoy the recipe!

      Reply
  • Mel June 14, 2012, 7:22 pm

    Hi Nami
    I intend to make Gyoza soon. I noticed you have another post of Napa Cabbage Gyoza which you posted on April 18. Just wanna ask you, which one is much better that I should choose to make. I think there wasn’t much difference in the ingredients, right?

    Reply
    • Nami June 17, 2012, 3:03 am

      Hi Mel! So sorry for my late response. It’s pretty similar. I make both gyoza depending on what I have in the fridge. Typical gyoza is with cabbage. Napa cabbage one is delicious too. :-)

      Reply
  • Hotly Spiced August 16, 2012, 6:52 pm

    It’s lunch time here in Sydney and these look so good. I would love a few right now. They do look a bit tricky but I’m sure once you’ve made them a few times you could be quite the expert. Lovely dish Nami xx

    Reply
  • Yewnah September 29, 2012, 10:29 pm

    Hi Nami, I finally tried out this recipe and it is really good!! Well I need more practice with the frying part but apart from that these potstickers taste as good as the ones I get at restaurants. Thank you so much!

    Reply
    • Nami September 29, 2012, 11:26 pm

      Hi Yewnah! Thank you so much for trying my gyoza and I’m glad you liked it! You will get used to frying , and the second time you fry it, it would be much easier as you know what to expect. Thanks so much for your feedback! :)

      Reply
  • Aiko December 19, 2012, 7:13 pm

    Do you think this would taste good if I used ground chicken or beef instead of pork? I want to make a bunch for a potluck, but some of my friends are Jewish….. :(

    Reply
    • Nami December 20, 2012, 1:36 pm

      Hi Aiko! Gyoza usually use pork but yes, you can use any type of ground meat. :) Hope you and your friends enjoy gyoza!

      Reply
  • Caroline Foo December 27, 2012, 6:25 pm

    Hi Nami

    I have try your recipe and it turns out very nice. I was wandering what kind of cheese to use if I use gyoza wrappers?
    Thanks.
    Caroline

    Reply
    • Nami December 27, 2012, 10:14 pm

      Hi Caroline! Thank you so much for trying this recipe and I’m happy to hear it turned out well.

      For leftover gyoza wrappers, I use whatever we have in the fridge (any kind you like). But usually Sharp Cheddar or Mozzarella cheese, which work really well. :)

      Reply
  • Jacqueline Mamani January 7, 2013, 1:01 pm

    Thank you so much Nami. There’s a cultural festival thing going on in my church and I chose Japan to talk about. I wanted to bring a Japanese dish but I wasn’t sure what I could make where I had all the ingredients at hand until I saw this recipe. Thank you SO much, you don’t know how much this means to me.

    Reply
    • Nami January 7, 2013, 4:23 pm

      Hi Jacqueline! I hope you and your church members will enjoy this recipe! Thank you so much for writing!

      Reply
  • Alyssa February 1, 2013, 1:59 pm

    Hello Nami,

    I’m a longtime follower of your recipes, and many of them are ones I use often! It’s my first time to ask you a question, though!

    I would like to make a large batch of gyoza and freeze them for future meals. Should I cook them and then freeze them, or freeze them raw to be cooked later?

    Thank you for your great website!!

    Reply
    • Nami February 2, 2013, 12:40 am

      Hi Alyssa! Thank you for following me and trying my recipe and I’m glad you asked and feel free to ask me anytime (I’ll answer as soon as I can). :)

      About freezing. You should freeze the gyoza right away. When you leave the gyoza out after wrapped, the water from the ingredients start to make the wrapper wet, so make sure to cook or freeze right away!

      When you freeze gyoza, you can put it on a tray and wrap with plastic wrap tightly, and put it in a Ziploc.

      When you defrost the gyoza, don’t leave them out. You need to immediately cook while they are frozen. Hope this helps! :)

      Reply
      • Alyssa February 2, 2013, 8:28 am

        Thank you so much for your helpful reply! I will be freezing gyoza this weekend. =)

        Reply
        • Nami February 3, 2013, 10:20 pm

          You are welcome! Enjoy! :)

          Reply
  • Brandy February 1, 2013, 7:34 pm

    We spent 8 years in Japan and loved it; I have not found a Gyoza that compared to what we had in Japan. That is until now, this recipe is awesome!! Thank you so much for sharing. Now if you know anything about Japanese Snow Cheese, I would love to hear more about it. In Misawa Japan there is a place called The Cheese roll, they used gyoza wrappers and Japanese snow cheese to make the best cheese sticks ever! Thanks again, we love your post.

    Reply
    • Nami February 2, 2013, 12:48 am

      Hi Brandy! Thank you for your kind comments! I’m really happy to hear you liked the recipe!!

      Is Japanese Snow Cheese Yukijirushi Cheese 雪印のチーズ?

      I’ve found this article about cheese roll in Misawa. Is that what you are talking about?

      I have a wonton wrapped cheese recipe here, and you can use gyoza wrappers instead.
      http://justonecookbook.com/recipes/shumai/

      Hope this helps! :)

      Reply
  • Anna May 8, 2013, 8:30 pm

    Hello Nami and thank you for posting this awesome recipe! It is easy to follow and photos are really helpful. As for the result, it is delicious. My family loves it, we’ve finished the second batch already :)
    And such a helpful tip on freezing gyoza in the comments! Ooh, I will definetely make more next time and freeze some.
    Thanks again for your great post.

    Reply
    • Nami May 8, 2013, 9:06 pm

      Hi Anna! Thank you for trying this recipe! I’m glad your family enjoyed it. Yes, if you don’t mind wrapping gyoza all at once, make a lot and freeze them. I sometimes make noodles soup and drop a few frozen gyoza (to add meat). It’s very quick but great lunch for kids who love both crispy fried gyoza and warm dumpling style gyoza. :) Thank you so much for your kind feedback!

      Reply
  • Kitty May 15, 2013, 7:47 pm

    Hi there Nami,
    I have to thank you once again for your wonderful website. I make gyoza for the first time and am happy to report 100% success rate! I’ve always felt unsure about the seemingly complicated wrapping method but your photographic instructions were very helpful.

    Reply
    • Nami May 16, 2013, 9:35 am

      Hi Kitty! So happy to hear you enjoyed this gyoza recipe! I sometimes want to give up taking step-by-step pictures (too much time consuming) but feedback like yours keep me going! :) Thank you for your kind feedback!

      Reply
  • Ola August 14, 2013, 6:05 am

    Hello Nami!
    I was wondering – is there any recipe for gyoza wrappers? Do you make them by yourself sometimes? I live in Poland and it’s extremely hard to find things like that in stores, and when you actually find them, they’re so expensive…
    I mean, it musn’t be so hard to do!, or am i wrong?
    Btw, i love your site! Thank you for doing all this!

    Reply
    • Nami August 18, 2013, 9:46 pm

      Hi Ola! I’m sorry for my late response. Unfortunately I don’t, but now it’s been on my things to try and share on my blog. :) I usually buy a gyoza package from a Japanese grocery store (it’s smaller and thinner than Chinese wrappers) as this is a quick meal for me and wrap and cook at the same time. It’s not hard to do… I’ll try to work on it soon!

      Reply
    • Nami August 18, 2013, 9:48 pm

      Oh and thank you so much for your kind words Ola!

      Reply
  • masey pamyu August 18, 2013, 5:37 pm

    Oh my goodness! Hello, Nami, I’ve just found your blog, and oh boy this looks great. I’m a teen obsessed with Japanese food and culture so your blog is like getting a Christmas gift. I’ve made gyoza before (they’re my absolute favourite Japanese food), but I have just one question- where do you purchase your gyoza wrappers? I live in America currently, and each time I make gyoza I have to use wonton wrappers, which work okay but don’t taste the same. I will definitely try your recipe next time I make them :) thanks!

    Reply
    • Nami August 18, 2013, 9:51 pm

      Hi Masey! Aww you are so sweet! I’m so happy to hear you enjoy reading my blog and I’m glad you found my site! I buy gyoza wrappers from a Japanese grocery store as the wrappers are different from Chinese wrappers (like you said). I am planning to make homemade one soon as I assume a lot of people don’t really have a Japanese or Asian store around them. Thank you for writing!

      Reply
  • Tiffany | baking at tiffanys August 21, 2013, 9:55 pm

    I LOVE gyoza! Yours look so perfect! I’m terrible at wrapping them too :)

    Reply
  • Mini November 8, 2013, 9:00 pm

    Hi Nami,

    Can i use wine instead of sake because it is quite difficult to find sake in Finland. Using chicken or beef for the gyoza will it taste better? Thanks.

    Reply
    • Nami November 8, 2013, 9:07 pm

      Hi Mini! Sure, you can use dry white wine instead of sake. You can use chicken – maybe not beef as I don’t really see or hear beef gyoza. You can use seafood like shrimp too. Well, in a way, if you really like beef, there is nothing wrong with using beef. :) Hope that helps.

      Reply
  • Steven C November 9, 2013, 1:40 pm

    Not a comment but a question:
    Can i leave out the sake? Replace it with something non-alcohol based ?

    Reply
    • Nami November 10, 2013, 1:32 am

      Hi Steven! Yes, you can leave it out. :)

      Reply
  • Oz January 22, 2014, 4:35 am

    Hi, Nami! These are great, and your photos, as usual, are sooooo pretty!

    Just wanted to ask how long we can store the frozen gyoza :-)

    Thank you!

    Reply
    • Nami January 23, 2014, 11:03 pm

      Hi Oz! Thank you for your kind compliments! About 3-4 weeks, but of course sooner the better in terms of quality. :)

      Reply
  • Alison February 8, 2014, 1:03 pm

    Hi! I’ve recently come across your site and have fallen in love! I’m going to try making these Gyoza tonight for dinner. :)

    Reply
    • Nami February 8, 2014, 9:54 pm

      Hi Alison! I’m glad you found my site! Hope you enjoy(ed) Gyoza. :)

      Reply
  • carrisa February 14, 2014, 2:14 pm

    Made this and it was delicious!! Even used your dough recipe! yum yum yum! Making gyoza for the first time I was a bit slow on the folding, but towards the end I was whipping them out! Thanks for the recipe and the lovely step-by-step pictures they were so helpful!

    Reply
    • Nami February 14, 2014, 10:40 pm

      Hi Carrisa! Hmm? Which dough recipe? I’m actually going to share the homemade gyoza wrapper recipe next week! Glad to hear step by step tutorial is helpful! :)

      Reply
  • ll February 19, 2014, 9:55 pm

    oh Nami, this is going 2 b so FUN & delicious 2 make w the little girls
    need 2 sneak green veg 2 them anyway! i would love 2 fill w pork & finely chopped spinach!
    do have a safe & fun trip & take lots of wedding pics 4 us!

    ty so much 4 all u do 4 us 2!

    Reply
    • Nami March 4, 2014, 10:05 am

      Thank you so much for your kind words! :)

      Reply
  • Laura March 11, 2014, 2:23 am

    Hi Nami,

    I’ve recently come across your site and it’s like heaven to me – I can finally make my own Japanese food instead of going to expensive restaurants like Yo!Sushi :)
    I was just wondering, when making Gyoza, would it be better to just half the recipe so I only make 20, or only wrap half of them and put the rest of the mix in the fridge/freezer?

    Reply
    • Nami March 14, 2014, 12:29 am

      Hi Laura! Aww you are so sweet! Thank you for your kind words! I’m not sure how much you like gyoza and how many people you’re feeding, but personally I like to make a lot and freeze them so that when I need just one more side dish for dinner, I can just cook it (no need to defrost, just straight to a pan!). It helps for my bento making, lunch (for myself), etc. However, if you don’t plan to eat that much of gyoza, maybe making for what you need is a good idea. By the way, you need to wrap all of them and freeze. If you’re making gyoza wrappers from scratch, you have an option of freezing the gyoza wrappers as well. Hope this helps! :)

      Reply
  • Nick April 22, 2014, 8:31 pm

    Hi Nami, I noticed that many gyoza recipes have chives instead of green onions. I was wondering your thoughts on this? Thank you Nickson. By the way I love your website. Traditional Japanese cooking is not as easy to find as I thought.

    Reply
    • Nami April 22, 2014, 11:31 pm

      Hi Nick! Yes, and my mom uses chives in her gyoza so I learned to use it from her. However, when I made this recipe 3 years ago, my kids were not fond of the flavor of chives so I switched to more mild flavor green onions (and they are always in the fridge). Now that they eat chives, I use them sometimes. Not all the time, but just to switch around. So if you like chives (Chinese/garlic chives, not regular chives), use it to replace with green onion. :) It’s up to you. In Japanese style Chinese dishes, such as gyoza, harumaki (spring roll), etc, we commonly use Chinese/garlic chives. It adds more flavor but don’t put too much, because it overpowers the other ingredients. Hope this helps! Thank you so much for following my blog! :)

      Reply
      • Nick April 22, 2014, 11:47 pm

        I swore my okasan did as well is the reason I asked. So, if your recipe calls for two scallions how many strands of chive should I use. Looking forward to making this tomorrow on my day off.

        Reply
        • Nami April 23, 2014, 12:41 am

          Hi Nick, I’d say just a few strands (about 10 g?)? Each strands come with different size, but if you think it’s too much (too green), reduce the amount. Next time I’ll measure and make a recipe. :)

          Reply
          • Nick May 4, 2014, 8:59 pm

            Update, Nami these were amazing reminded me of helping my mom when I was little to make gyoza. The chives were what I think makes it taste like the gyoza at restaurants. Made me realize how much money restaurants make off of them. Delicious, thank you.

            Reply
            • Nami May 5, 2014, 11:59 pm

              Hi Nick! Thank you so much for your update! I’m glad to hear you enjoyed the recipe. Thank you!

              Reply
  • Jun April 30, 2014, 12:11 am

    Hi Nami, could I deep-fry the gyoza, or steam it like nikuman instead of “half frying and steaming in a saucepan” like this, it’s kinda hard for me to do.

    Reply
    • Nami April 30, 2014, 12:22 am

      Hi Jun! Sure, you can definitely deep fry or steam gyoza! :)

      Reply
  • Marie May 26, 2014, 9:32 am

    Thank you so much for posting Japanese recipes here. Living in Germany with so few Japanese food options has made this site a life-saver for cooking meals my mom used to make for me. Thank you x 1 million!!!

    Reply
    • Nami July 13, 2014, 7:18 am

      Hi Marie! I just discovered your comment which was written back in May… I’m so sorry! Thank you so much for your kind words. I hope you are enjoying my recipes. :)

      Reply
  • Marian July 11, 2014, 5:20 pm

    I love Japanese gyoza and I have been planning on making your gyoza recipe for several weeks now. However, I bought red cabbage since your recipe didn’t specify the type of cabbage. Do you think it will still taste good with red cabbage?

    Reply
    • Nami July 13, 2014, 7:21 am

      Hi Marian! I quickly search online and get confirmation that they taste the same and can be replaced by one for another. So you can use the red cabbage. :)

      Reply
  • Midia August 14, 2014, 9:30 pm

    Hi Nami, you’re blog is amazing, and I really love it ! I got many knowledge about Japanese cuisine from your blog. I’ve tried some of your recipes, like matcha chiffon, milk tea, and this gyoza. I also follow your recipe for the gyoza skin. The result was superb, I like it! Thank you for sharing your recipe…^^

    Reply
    • Nami August 16, 2014, 3:55 pm

      Hi Midia! Aww thank you so much for your kind compliments. I’m glad you are enjoying my blog. Thank you for following! You made the gyoza wrappers too! NICE! So happy you liked this recipe. Thank you!! xoxo

      Reply
  • Jo October 18, 2014, 11:34 am

    Hi – just made and cooked my second batch of these – amazing! Thank you so much. However I’ve just frozen some, as per your suggestion, and was wondering if the cooking times vary when you cook from frozen? I presume so – perhaps steam for longer? Thanks so much.

    Reply
    • Nami October 18, 2014, 10:20 pm

      Hi Jo! I’m glad you enjoyed this recipe! Yes, you may need to cook a little bit longer. Do NOT defrost the gyoza first. Please cook while it’s frozen. :)

      Reply