• Skip to primary navigation
  • Skip to footer navigation
  • Skip to main content
  • Skip to primary sidebar

RecipeTin Eats

Fast Prep, Big Flavours

Small book

My cookbook "Dinner" now available!

  • My RecipeTin
  • My cookbook!
  • Recipes
  • Recipes By Category
    • Mains
      • Chicken
        • Chicken mince
      • Beef Recipes
        • Ground Beef (Mince)
      • Pork
      • Lamb
      • Turkey
      • Shrimp / Prawns
      • Salmon
      • Fish
      • Salad Meals
    • Quick and Easy
    • Soups
    • One Pot
    • Stews
    • Slow Cooker
    • Sides
      • All
      • Vegetables
      • Show Off Salads
      • Rice (all)
      • Fried rice
      • Rice (plain)
      • Potato
    • Pasta
      • All
      • Pasta bakes
      • Pasta salads
    • Sweet
      • Cakes
      • Cheesecakes
      • Cupcakes & Muffins
      • Cookies
      • Puddings & Cosy Desserts
      • Bite Size
      • Pies
      • Slices & Bars
      • Frosting & Icing
      • Ice cream
    • Cuisine
      • Asian
        • All
        • Stir fries
        • Noodles
        • Soups
        • Chinese
        • Japanese
        • Korean
        • Thai
        • Vietnamese
      • French
      • Greek
      • Indian
      • Italian
      • Mediterranean
      • Mexican
      • Middle Eastern
      • South American
    • Dietary
      • Gluten Free
      • Low Calorie
      • Vegetarian
    • Other Categories
      • BBQ
      • Breakfast
      • Burgers
      • Cocktails
      • Party Foods
      • Rice Recipes
      • Roasts
      • Sandwiches & Sliders
  • Collections
  • About
    • Me
    • RecipeTin Meals
    • Free Recipe Books
    • Contact
    • Food Bloggers Central
    • Nitty Gritty
      • Policy: Use of Recipes & Images
      • Privacy & Disclosure
Home Most Popular

Japanese GYOZA (Dumplings)

By:Nagi
Published:29 Jan '16Updated:11 Oct '22
437 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!


Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

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 118 votes
Servings40 – 45 pieces
Tap or hover to scale
Print
  • 5584
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 @RecipeTinEats.

Life of Dozer

Drying off after a morning at the beach….

SaveSave

Previous Post
Alfredo Salmon Pasta
Next Post
Italian Sausage Ragu Sauce

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Related Posts

Freshly made One Pot Mexican Chicken and Rice

One Pot Mexican Chicken and Rice

Stack of Flourless Chocolate Brownies (gluten free) slices with milk and flowers in the background

Flourless Chocolate Brownies (gluten free)

Overhead photo of chicken shawarma

Chicken Shawarma (Middle Eastern)

More Most Popular

Reader Interactions

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Cooked this? Rate this recipe!




437 Comments

  1. 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
  2. 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
  3. 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
  4. Carolina says

    September 4, 2022 at 5:23 am

    5 stars
    Amazing!

    Reply
  5. 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
  6. 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
Older Comments

Primary Sidebar

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Meet Dozer

Official taste tester of RecipeTin Eats! Meet Dozer
As Featured On

What's for Dinner?

Close up of beef enchiladas in a baking dish, fresh out of the oven

Beef Enchiladas

Butter Chicken served over basmati rice in a bowl, ready to be served

Butter Chicken

Overhead photo of 2 black bowls with Chinese Chicken Salad with Asian Dressing, ready to be eaten

Chinese Chicken Salad

Salisbury Steak recipe in skillet.

Salisbury Steak with Mushroom Gravy

Vietnamese Coconut Caramel Chicken - 7 ingredient magic. The coconut fragrance is heavenly! recipetineats.com

Vietnamese Coconut Caramel Chicken

Fast prep. Big flavours!

Never miss a recipe

Back to Top
  • Related
  • RecipeTin Japan
  • Food Bloggers Center
  • Help
  • Contact Us
  • Image Use
  • Privacy Policy & Terms
Site Credits Maintained by Zao Designed by Melissa Rose Design Developed by Once Coupled © RecipeTin Eats 2023 · All Rights Reserved Back to Top