Gyoza are Japanese pan-fried dumplings that are crisp and golden on the bottom and juicy inside. These meat-filled treats are easy to fold using one of the methods I show here. They’re so delicious served with my savory dipping sauce.
Gyoza (餃子), or Japanese pan-fried dumplings, are as ubiquitous as ramen in Japan. You can find these mouthwatering dumplings being served at specialty shops, izakaya, ramen shops, grocery stores or even at festivals.
What is Gyoza?
The original Chinese dumplings are called Jiaozi (餃子). These dumplings consist of ground meat and vegetable filling that are wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together. Finished jiaozi can be boiled (水餃), steamed (蒸餃), pan-fried (煎餃, we call potstickers), or deep-fried (炸餃子).
So what is the Japanese version like? The key characteristic of gyoza (餃子) lies in its cooking method, which involves both pan-frying and steaming. They are first fried in a hot pan until crispy brown on the bottom sides, then a small amount of water is added before the pan is covered to quickly steam the entire dumplings. This technique gives gyoza the best mix of textures, where you get crispy bottoms and tender soft tops that encase the juicy filling inside.
What is the Difference between Gyoza and Chinese Potstickers?
Gyoza and potstickers are both prepared in a similar manner with the combination of frying and steaming, so they are not too different.
One of the distinctive differences is that gyoza usually comes in a smaller size with thinner skin. With thinner skin, you will find gyoza yield a much more crispy texture and bite. The filling is also finer in texture. Some say gyoza tends to be heavier on the garlic, which is great if you like garlic.
Let’s Talk about Gyoza Fillings
- Pork –While the original Chinese dumplings use ground beef, pork, lamb, chicken, fish, and shrimp for fillings, classic gyoza usually consists of ground pork.
- Cabbage –Chinese dumplings use napa cabbage, but regular cabbage is commonly used for gyoza. As cabbage leaves are thick and hard, we use different ways to make the cabbage leaves wilted. Some blanch them or microwave for a minute or two. Some sprinkle salt to dehydrate the cabbage and squeeze the water out before mixing with meat. And some skip the entire process altogether. I usually decide what to do based on the cabbage leaves I use.
- Chinese Chives –My mom adds Chinese chives (Nira in Japanese) to her gyoza, but I usually skip the chives as my children don’t like its strong taste. Instead, I add more green onions to the filling.
- Aromatics –Garlic is commonly used in Japanese gyoza. My mom always adds grated ginger too, so I do the same for my recipe.
- Seasonings – The seasonings are simple, with just sake, soy sauce, sesame oil, and a pinch of salt and pepper. This way you can just enjoy the flavor and freshness of the main ingredients.
Be Creative – There is plenty of room for creativity when comes to making gyoza. To change things up, I like to make different versions at home. This gyoza recipe includes shiitake mushrooms and this is my specialty. I like the meaty texture and juicy umami flavor from shiitake mushrooms. For the delicious filling, the rule of thumb is to consider ingredients with different textures. So feel free to experiment with different ingredients or seasonal vegetables.
Vegan-Friendly Gyoza
If you’re interested in making plant-based Vegetable Gyoza, click here.
Store-Bought or Homemade Wrappers
Back in the day, the Japanese used to make gyoza wrappers from scratch. In recent years, however, most people use store-bought wrappers to make gyoza for convenience. You can find the wrappers in Japanese or Asian grocery stores.
If you can’t find gyoza wrappers in your area, you can make them from scratch. Here’s a tutorial on How To Make Homemade Gyoza Wrappers.
Gyoza Folding Techniques
I’ll show you 3 different ways to fold gyoza wrappers in my step by step pictures below. I also have a tutorial here on How To Wrap Gyoza for your reference. With just a little bit of practice, you will master the folding very quickly.
How to Store Gyoza
Gyoza are best stored in the freezer before they are cooked. If you properly save them, they last in the freezer for up to a month!
Why we don’t cook first and freeze? When you freeze gyoza after being cooked, they lose the crispness and will turn soggy and too soft after reheating.
What to Do with Extra Wrappers?
If you have any leftover gyoza wrappers, don’t throw them away. I love using the leftover wrappers for crispy cheese wraps. Fill the wrappers with some cream cheese or brie cheese, fold them into half and pan-fry or deep fry them. You can make these with wonton wrappers (below) or gyoza wrappers.
The golden parcels with hot, gooey melty cheese make an easy and yummy appetizer that goes well with beer!
Serve Gyoza with Dipping Sauce
Often served in a group of six or eight, Japanese enjoy gyoza not only as a snack but also as a main meal alone. They come in the carb, vegetables, and protein in one parcel after all. Gyoza is best when enjoyed with a simple dipping sauce of soy sauce, rice vinegar, and a bit of la-yu (Japanese chili oil).
It may look difficult to make Gyoza at home, but the method is fairly simple once you know how to prepare them. I think part of the fun of making homemade gyoza is the process and the room for creativity.
You can experiment with different ingredients for the filling based on your preference. They also taste better when you can engage family or friends to make gyoza together, making it an enjoyable activity.
More Amazing Dumpling Recipes You’ll Love:
- Shrimp & Pork Wonton Soup
- Gyoza with Wings (Hanetsuki Gyoza)
- Chicken Shiso Gyoza with Yuzu Kosho & Ponzu Sauce
- Shumai (Steamed Pork Dumplings)
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Gyoza
Video
Ingredients
For the Filling
- 5 oz green cabbage (2–3 leaves)
- 2 green onion/scallion (0.5 oz, 15 g)
- 2 shiitake mushrooms
- ¾ lb ground pork
- 2 cloves garlic
- 1 tsp ginger (grated, with juice; from 1-inch, 2.5-cm knob)
For the Seasonings
- 1 tsp sake (to remove the meat‘s odor; optional)
- 1 tsp toasted sesame oil
- 1 tsp soy sauce
- ¼ tsp Diamond Crystal kosher salt
- ⅛ tsp freshly ground black pepper
For Folding the Gyoza
- 1 package gyoza wrappers (52 sheets per package; or make my homemade Gyoza Wrappers)
- water (to fold and seal the wrappers)
For Frying
- neutral oil (1 tbsp per batch)
- water (¼ cup, 60 ml per batch)
- toasted sesame oil (1 tsp per batch)
For the Dipping Sauce
- rice vinegar (unseasoned) (1 Tbsp per person)
- soy sauce (1 Tbsp per person)
- la-yu (Japanese chili oil) (optional; ⅛ tsp per person; or make my Homemade La-yu)
Instructions
- Gather all the ingredients.
To Make the Filling
- Optional: As cabbage leaves are thick and hard, we use different ways to wilt them. You can blanch or microwave the leaves for a minute or two. You can also sprinkle them with salt to dehydrate the cabbage, then squeeze the water out. Or you can skip the entire process altogether.
- Discard the thick core of 5 oz green cabbage; mince the leaves into very small pieces.
- Mince 2 green onion/scallion and 2 shiitake mushrooms into small pieces.
- Combine the cabbage, green onions, shiitake mushrooms, and ¾ lb ground pork in a large bowl.
- Mince or press 2 cloves garlic (I like this garlic press) and add to the bowl. Then, grate the ginger with a microplane zester or ceramic grater and add 1 tsp ginger (grated, with juice) to the bowl.
- Next, add the seasoning ingredients to the bowl: 1 tsp sake, 1 tsp toasted sesame oil, 1 tsp soy sauce, ¼ tsp Diamond Crystal kosher salt, and ⅛ tsp freshly ground black pepper.
- Mix well and knead the mixture with your hand until it becomes sticky and pale in color.
To Fold the Gyoza
- Prepare a small bowl of water. Open 1 package gyoza wrappers; make sure to cover them under a damp towel or plastic wrap so they don‘t dry out. To add the filling, place one wrapper in the palm of your non-dominant hand. Use a teaspoon to put a small amount of filling in the center of the wrapper. Dip one finger in the water and draw a circle around the outer ¼ inch (6 mm) of the wrapper with your wet finger until it’s wet all around.
★ Folding Method 1 (Pleats Leaning Toward the Center)
- Fold the wrapper in half over the filling and pinch the wrapper at the top of the half circle with your fingers, but don’t seal it yet.
- Hold the wrapper in your left hand. Starting near the top center, fold a pleat on the top half of the wrapper using the thumb and index finger of your right hand; the pleat should lean toward the center. Use your left thumb and index finger to press the folded pleat tightly against the back half of the wrapper. Repeat folding along the right side about once every ¼ inch (6 mm), making a total of 3–4 pleats.
- Continue with the left side of the gyoza, making 3–4 pleats with your left hand, starting in the center and moving toward the left side.
- Press the pleats one last time and shape the gyoza to create a flat side on the bottom. Repeat folding the remaining wrappers.
★ Folding Method 2 (Pleats Leaning Toward One Side)
- Fold the wrapper in half over the filling.
- Using your left thumb and index finger, start making a pleat about once every ¼ inch on the top part of the wrapper.
- As you fold each pleat, press it down tightly against the back part of the wrapper with your right thumb. Move toward the left side to make the next pleat.
- Continue all the way toward the left until there is no more top wrapper to pleat.
- Press the pleats and shape the gyoza to create a flat side on the bottom. Repeat folding the remaining wrappers.
To Freeze Uncooked (optional)
- If you want to store some uncooked gyoza for later (optional), now is the time to freeze them. Before the filling starts to release moisture and make the wrappers soggy, lay out the gyoza on a sheet pan or plate in a single layer so they‘re not touching. Then, cover with plastic wrap and “flash freeze” them in the freezer until solid (or at least frozen on the outside). Once the gyoza are solid, pack them in an airtight bag to freeze. Because you flash froze them, the gyoza won’t stick to each other in the bag. Store the gyoza in the freezer for up to a month. When you’re ready to cook the gyoza, do not defrost them. Place the frozen gyoza in your frying pan and steam them for an extra 1–2 minutes (see cooking instructions below).
To Cook the Fresh Gyoza
- To cook the fresh gyoza that you just folded, heat a large nonstick frying pan over medium heat. When the pan is hot, add 1 Tbsp neutral oil. Then, place the gyoza in a single layer, flat side down and without touching each other, in a circular pattern (or place them in two rows). You will need to cook the gyoza in batches; my large frying pan can fit about 13 pieces per batch.
- Cook until the bottom of the gyoza turns golden brown, about 3 minutes.
- Then, add ¼ cup water to the pan. Immediately cover with a lid and steam the gyoza for about 3 minutes or until most of the water evaporates. Tip: If you‘re cooking frozen gyoza, steam them for an extra 1–2 minutes.
- Remove the lid to evaporate any remaining water. Drizzle 1 tsp toasted sesame oil around the gyoza in the frying pan.
- Cook uncovered until the gyoza is browned and crisp on the bottom. Remove to a plate. Repeat this process to cook the other batches. Note: If you froze some of your gyoza for later, you will not need all the frying oil, water, and sesame oil called for in the ingredients list.
To Serve
- Transfer to a serving plate and serve with individual bowls of dipping sauce on the side. For each individual serving of sauce, combine 1 Tbsp rice vinegar (unseasoned), 1 Tbsp soy sauce, and the optional ⅛ tsp la-yu (Japanese chili oil) in a small dipping bowl and mix together.
To Store the Cooked Gyoza
- You can keep the leftover cooked gyoza in an airtight container and store in the refrigerator for up to 3 days or in the freezer for a month.
Nutrition
Editor’s Note: The post was originally published on Feb 9, 2011. Photos and the recipe were updated in November 2013. The video was added and content and photos were updated in July 2017.
Hi Nami, I read your blog and it is full of excellent advice to attempt something difficult for the first time. Flash freezing is industrial. It is used to give ice cream a non grainy texture and to preserve anything sushi grade that couldn’t otherwise be safely consumed raw. Most people don’t possess freezers capable of reaching temperatures this low in their homes.
Hi Naomi! Yes, you’re more familiar with the industry “flash freezing” while I was more familiar with home cooking level. 🙂
https://www.bhg.com/recipes/how-to/cooking-basics/how-to-flash-freeze-foods/
A lot of recipes use flash freezing on a tray just so that you can portion out and bag them after frozen (so they won’t stick together). Since I write for home cooks, I hope they know what I meant… Thank you for bringing it up though so I could explain here a bit more.
Whenever I went to a Japanese restaurant I’d order gyoza without even looking at the menu. Being able to make them at home is dream come true. Having a bag of frozen gyoza makes life so much easier when I need to pack lunch for my kid or I run out of ideas what to cook. Thank you Nami!
Hi Maryna, Aww. We are so happy to hear you enjoyed Nami’s homemade Gyoza recipe.
Thank you so much for trying her dish and providing such great reviews.
Happy Cooking!
So delicious and easy. I made ones with pork and ones without, but more shiitake mushrooms, so good!
Hi Faye! We are so happy to hear you enjoyed Nami’s Gyoza recipe!
Thank you so much for trying her recipe and for your kind feedback.
Happy Cooking!
hello
thanks for the great recipe
we have a party next Saturday and want to make a lot of this gioza:)..the day before..
what is the best option? I prefer not to freeze them for just one night..its not possible to make them ( without frying )
and put them in the refrigerator and fry them the next day ?
Hello there, sigal. Thank you for trying Nami’s recipe.
When uncooked homemade Gyoza is refrigerated, the skin becomes soggy due to moisture released from the filling. This is why we advise freezing them. You can coat the Gyoza with potato starch, cornstarch, or flour to help absorb moisture, but keep them separate so they don’t stick together. 🙂
We hope you find this information useful!
Thank you very much! Fantastic recipe 💥 super happy for taste & result 🤗
Hi Linda! Thank you so much for your kind feedback!
We are so happy to hear you enjoy homemade Gyoza as much as we do. Happy Cooking! 🤗
Nami-san, I made these for dinner (not for the first time) and the result was just great! Your thorough and detailed instructions give me confidence to be more adventurous with my cooking 🙂
Hi Trevor! Thank you very much for trying Nami’s recipe and for your kind feedback.
Nami and all of us at JOC are so happy to hear that the detailed instruction helped you!
We hope you continue to enjoy cooking with Nami. Happy Cooking! 🥰
Hello! Is the cooking process different for the frozen potstickers? Thanks!
Hi Kelly! Thank you so much for trying Nami’s recipe!
To cook frozen Gyoza, please place the frozen Gyoza in the pan and follow this recipe, cooking them a little longer at step 3. (Extra 3–5 minutes till the internal temperature reaches 165F.)
We hope this helps!
Hi there! I’m wondering if the filling can be made the day before and stored in the fridge overnight before filling and cooking the gyoza? Will anything happen to the mix of veggies and meat in the fridge?
Hi, Maytel. Thank you for taking the time to read Nami’s post and try her recipe!
If you leave the filling alone for a while, it will begin to release moisture. You can blanch the cabbage or microwave the leaves for a minute or two to dehydrate them, or sprinkle salt and squeeze the water out to dehydrate them first before adding. Then you must use fresh meat (not previously frozen) and use gloves to mix the filling so that the filling will stay dry for the next day.
We hope this helps!
Hello,
I’m making chicken soup and I will have a lot of leftover cooked chicken. Do you think I could use a cooked chicken to do the gyoza filling?
Hi Anna, Thank you for reading Nami’s post and trying her recipe!
The flavor would be much milder than pork, but cooked chicken should work.
We hope this helps!
Hi Namiko, I made this recipe including the wrappers, my family loved it. We use to eat Chinese, Thai and of course Japanese food. I was trying to cook some Japanese food and I saw one of your videos, you made it easy to cook.and how you enjoy , explain step by step each details of the recipes. I love that. Thank you (^u^)
Hi Ana! Nami and all of us at JOC are so glad to hear that you’ve been enjoying the recipes and everything else that we share.
We’re so glad to hear from you, and that you found Nami’s tutorial helpful.
It means so much to us. Thank you. 💞