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Home Most Popular

Japanese GYOZA (Dumplings)

By:Nagi
Published:29 Jan '16Updated:11 Oct '22
446 Comments
Recipe v Video v Dozer v

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”!

Gyoza (Japanese Dumplings) - A traditional Japanese recipe! Plus a VIDEO to learn how to wrap them!

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.

IMG_3535

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!!!

Gyoza (Japanese Dumplings) - A traditional Japanese recipe! Plus a VIDEO to learn how to wrap them!

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!

Gyoza (Japanese Dumplings) - A traditional Japanese recipe! Plus a VIDEO to learn how to wrap them!
Gyoza (Japanese Dumplings) - A traditional Japanese recipe! Plus a VIDEO to learn how to wrap them!

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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Gyoza (Japanese Dumplings) - A traditional Japanese recipe! Plus a VIDEO to learn how to wrap them!

Japanese GYOZA (Dumplings)

Author: Nagi | RecipeTin Eats
Prep: 25 mins
Cook: 20 mins
Total: 45 mins
Appetizer, Side
Japanese
4.96 from 124 votes
Servings40 – 45 pieces
Tap or hover to scale
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My mother’s traditional recipe for Gyoza, Japanese dumplings. You can get the gyoza wrappers at Woolworths and Coles! The best way to learn how to make these is to watch the RECIPE VIDEO below!

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:

1. Garlic chives is the authentic way to make this but if you can’t find any, you can use either normal chives or the green part of shallots/scallions + 1 garlic clove. The flavour is not exactly the same but it is pretty similar.
2. Round wonton wrappers are also referred to as Gow Gee and Gyoza wrappers. They are available at Coles and Woolworths in the refrigerator section alongside noodles (usually next to tofu, pasta / lasagna sheets).
They usually come in packs of 30 so you will need 2 packets.
3. FREEZING: In an airtight container, place raw gyoza in a single layer and top with cling wrap (for extra air tightness / or multiple layers). To cook, cook from frozen using the same method, just add a splash of extra water and cook for 2 minutes longer. It won’t burn the underside because you add a bit of extra water.
REFRIGERATION: Same as frozen but won’t require longer cook time / extra water.
4. Nutrition per piece, assuming 40 (largish) pieces.

Nutrition Information:

Serving: 28gCalories: 72cal (4%)
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

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446 Comments

  1. Lisa says

    May 27, 2023 at 3:52 pm

    5 stars
    My son, who has the most limited palate of any human on the planet wants to go to Japan with school. So I found this recipe and had him make it. Not only did he make it (thanks to video help and details), he actually ATE them as well! And loved them! Totally winning. Thanks so much!

    Reply
  2. Marloes says

    April 17, 2023 at 1:43 am

    5 stars
    Made them today, for the first time of my live.
    Absolutely gorgious en so simple to make.

    Reply
  3. SueF says

    April 15, 2023 at 5:13 am

    These were outstanding. I could only get lean ground pork, and the chives I got were crap so I subbed minced green onion. They were outstandingly scrumptious. I pleated the first few but found it quite difficult so just made sure the rest were sealed and no air pockets. Are the pleats mainly for aesthetics? Thank you Nagi. You are a rockstar.

    Reply
  4. Jasmine says

    April 5, 2023 at 12:29 pm

    Hi Nagi,

    This might be a dumb question, but can you please tell me what the difference is between this recipe and your other recipe for Chinese Dumplings.

    They both look absolutely delicious either way!!

    Love everything you do!!!

    Reply
  5. Natalie says

    April 2, 2023 at 7:10 pm

    5 stars
    I bought your cookbook yesterday! I have just made the gyoza and WOW! They are the best in the world. Full stop!

    Reply
  6. Eleanor Gibson says

    March 31, 2023 at 9:32 pm

    Toss up between your and your Mothers. I use ground chicken in place of pork as I keep Kosher. I add a bit of oil or chicken fat and extra garlic. It works very well and my children love them.
    How do I order your cook book? I live in Israel

    Reply
  7. Kiyomi says

    December 25, 2022 at 4:51 pm

    5 stars
    Love your mom’s recipe! Made these with my mom today so from one okaasan to another – oishii!!!

    Reply
  8. Tammy says

    October 4, 2022 at 12:05 pm

    Hi Nagi! I love your gyoza – thank you! Random question: Can I use Kale instead of Cabbage in this recipe?! (I have tons of kale in the garden and am trying to figure out what to do with it!)

    Reply
  9. Deb C says

    September 25, 2022 at 12:35 pm

    I was fortunate to live in Japan for 3 years while in the US Air Force. I fell in love with gyoza! There was a place in Tachikowa we would frequent that served the best gyoza, huge and stuffed with the various fillings, garlic ones being the best. You always knew who had been there the next day at work as the garlic aroma would ooze from their pores! Thanks for this recipe, definitely going to try.

    Reply
    • Raylene says

      March 20, 2023 at 6:57 am

      5 stars
      Delicious! just like all your recipes. Tripled the recipe and put some in the freezer. Made your gozleme recipe last week and my family gave it a 10/10 too. Also tripled the recipe and put some in the freezer for later. The hungry teens are loving it 😉

      Reply
  10. Carolina says

    September 4, 2022 at 5:23 am

    5 stars
    Amazing!

    Reply
  11. Kristine says

    August 30, 2022 at 7:11 am

    5 stars
    These are delicious! I’ve made them twice now and both times they’ve worked out really well and were a huge hit with my family. I expected them to be more complicated but they’re not. The only downside is I won’t be able to bring myself to buy the pre-made ones at the store anymore…

    Reply
  12. Lee says

    July 24, 2022 at 11:40 am

    5 stars
    As always, Nagi you are spot on with volumes and with simple, tastey recipes. I can’t believe I have only just discovered this one, won’t be bothering with store bought gyozas again.

    Reply
  13. Brooke says

    July 2, 2022 at 4:17 pm

    5 stars
    Just made a double batch of these and oh my word they are delicious. So glad I went to the effort of making double batch. Put half in the freezer for another day. Had to stop stuffing myself at 10 😬

    Reply
  14. Karen says

    May 23, 2022 at 1:35 pm

    5 stars
    Absolutely delicious! Very surprised how easy they are to make. Thanks Nagi, your website is simply the best. 💛

    Reply
  15. Lisa says

    May 17, 2022 at 10:41 am

    Do you use western or Asian cabbage? Love all your recipes and can’t wait to try this one!

    Reply
    • Nagi says

      May 17, 2022 at 2:13 pm

      In this one I use regular round green cabbage, Lisa. If the recipe calls for Asian cabbage I will specify wombuk in the ingredients list. N x

      Reply
  16. Chris says

    April 29, 2022 at 7:05 pm

    Loved these! Turned out so well. Just wondering Nagi, if I wanted to cook a large number for a party…. How could I go about that ?

    Reply
    • Nagi says

      May 1, 2022 at 12:45 pm

      You can make them ahead and freeze Chris. To cook them at the party though, you would only be able to steam as many as your largest skillet could hold. N x

      Reply
  17. Linda says

    April 17, 2022 at 10:10 pm

    5 stars
    They come out perfect every time! A true family favourite as are your Gozlemes and Lentil Curry.
    Thank you for sharing x

    Reply
    • Nagi says

      April 17, 2022 at 10:27 pm

      I am so glad you enjoyed them Linda!! N x

      Reply
  18. Melissa says

    March 28, 2022 at 6:53 am

    5 stars
    This recipe is perfection. My entire family gathered around in the afternoons to fold the dumplings and feast on the finished product. We love, love this!

    Reply
    • Linda says

      April 17, 2022 at 7:48 pm

      5 stars
      They come out perfect every time! A true family favourite as are your Gozlemes and Lentil Curry.
      Thank you for sharing x

      Reply
    • Nagi says

      March 28, 2022 at 3:33 pm

      It’s such a fun way to cook together! N x

      Reply
  19. Danielle says

    March 11, 2022 at 3:59 pm

    5 stars
    Well, you’ve done it again Nagi; another amazing recipe that turned out PERFECTLY! Holy mother of good these Gyoza are tasty. I wasn’t sure I could make them as good as I see them in shops/restaurants but your recipe tastes even better. I was nervous about folding them correctly and promised myself I wouldn’t get upset if I couldn’t manage it; taking your advice to fold differently if I struggled. However, with your
    instructions, I nailed it. My husband, who’d been playing video games asked me if I’d bought them because they looked indistinguishable from the Gyoza we eat everywhere and he scoffed until they were gone! Thank you once again for your recipes, that always instil me with confidence. With you having my back I feel that I can make almost anything!

    Reply
  20. Mari Harms says

    March 1, 2022 at 4:50 am

    5 stars
    Excellent and easier than I thought. My kids loved it too! An all around winner!

    Reply
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