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.
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.
And LOOK! You can WATCH how easy it is to make gyoza in this video!!! Starring my mother instead of my BabyHands!
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!
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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:
WATCH HOW TO MAKE IT
Japanese Gyoza recipe video!
LIFE OF DOZER
Drying off after a morning at the beach….
We currently live in Japan for work, and these were delicious! It’s my husbands favorite. Thank you for sharing this incredible recipe! おいしい!
You’re so welcome Bryce, I’m so happy you loved them!
Hi Nagi, I made this following your recipe however the filling ended up dry after cooking. Maybe I put too much conrnstarch? The flavors are great though.
Hi Katrina, what kind of mince did you use? Lean mince will result in dry dumplings – fat = moisture and flavour!
Help! I can’t gyoza wrappers. I picked up wonton wrappers. Will this work? I planned on cutting them into circles but if they aren’t going to work at all then I need to find an Asian market.
Hi Melissa, wonton wrappers are a different dough – but you can make some wontons instead!
I just made these and they are sooo good. My dumpling making skills are getting better the more I make. Do you have a vegetarian version for these? My 15 yr old daughter decided to go vegetarian and I would love to make some for her. Thank you!
Wahoo, all it takes is practice Karin! I don’t have a vegetarian version just yet – one to add to my request list! N x
I love this recipe. Is there something you can suggest to serve with it to turn it into a main meal?
Hi Roshelle, rice and some steamed greens could make this a complete meal!
Perfect.
I’ve made these a couple of times now and they are YUM.
First time I made them I added shitake mushrooms too ,they were so good.
I’m so glad you love them Marie – perfect to make a double batch and freeze as well 🙂
Hi Nagi, I love gyozas, but so far have only had bought frozen ones. Love the look of yours but EEK Nagi, I bought an Avanti dumpling press 😦😦. What a wuss I am!
Love to know how it turns out tho!
My hubby enjoys these gyoza very much. It’s absolutely delicious! I’ve made it several times since my first attempt in March! Thank you!
Wahoo! Thanks so much for letting me know Susan ❤️
I made these, as close to the recipe, with everything I could find. Had to sub green onions for garlic chives. Used regular sausage because the store was out of ground pork. I found the wrappers at a local oriental market. The recipe is awesome. My wrappers were a bit smaller, I guess, because I made 60 gyoza instead of the 40-45. My gyoza were 2 bites.
Sounds like you nailed it though Rose!
Love the dumpling recipe! Do you have a white sauce that is not like yum-yum sauce? Had it a few times at a habachi resturant in columbia south carolina. Cant find it anywhere here in florida. Thank you!
How do you reheat the gyozas? Can you restrain them?
Hi Michelle, I usually reheat in the microwave, however if you want that crispy bae, just put them in a pan with a little oil after microwaving – N x
Delicious, so easy and so authentic. We’ve been to Japan a couple of times and this is the best recipe so far that captures what we tasted there. Thanks!
I’m so glad you love them Carmel!
Loved this recipe. We have been to Japan twice in the last 24 months and loved every minute. We’ve tried to cook a number of dishes and this is by far the closest to what we tasted. Thanks soooooo much!!!
I am allergic to beef/pork/venison/bison and wondered if I could make these with any poultry? If so, which poultry would be best?
Hi Holly, chicken would work here, just make sure it’s fatty mince so they don’t dry out 🙂
Awesome! Thanks for responding! I can’t wait to try these! Your recipes are some of my favorites!
These look amazing. Could the gyoza be made in the morning and refrigerated until ready to fry at dinnertime??
I cannot wait to try these! Your recipes are flawless. 🙂
Hi Janna, yes you can, just place them on some baking paper and wrap with clingwrap to stay fresh – N x
Looks great. I have a question. Do you use Napa cabbage or regular green cabbage? Hard to tell from the video. I’ve used Napa cabbage when I’ve made them before but before I try yours I thought I should get clarification. They look great as do all your recipes!
Fantastic recipe. So easy to make. Thank you.
You’re so welcome Kerrie!!
I made this yesterday and they were delicious! However the filling fell right out of the wrapper as soon as I cut/bit then open. Any tips to stop this from happening? Thanks for the great recipe!