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”!
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.
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!
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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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:
Life of Dozer
Drying off after a morning at the beach….
OMG! These are the best gyoza ever! I ended up making a second batch soon after the first so we could have some on hand in the freezer. Knowing they were in the freezer they didn’t last long! ☺️ Thanks to you and your mum for sharing the recipe! I’ve really been enjoying your one pot meals as well. Keep up the great work! Happy eating!!
Oh my goodness Nagi …….. these were sooooo good. My husband who proclaims not to be fond of ‘those dumpling thingys’, ? couldn’t stop bragging about these glorious parcels of goodness. A real credit to your Mum & yourself. Loving Recipe Tin! ?
YAY YAY YAY!!!! I am especially glad your non-dumpling-thingys-hubby enjoyed it!!!! Thank you so much for coming back to let me know! I am sure mum will see this message soon, she pops by occasionally especially to check comments and answer questions people have!!
I forgot to tell you that a batch of your special sauce is mixed up and in our fridge in a container with “Charlie” written on it. My husband is already planning meals we can use it on. ? Thank you.
Oooh!! I can’t WAIT to hear what you think!!!!
I can’t find your homemade teriyaki sauce ?
Here you go Tasha! https://fast-enhancement.today/teriyaki-chicken/%3C/a%3E%3C/p%3E
We made your chow mein for dinner last night and couldn’t stop eating it. Also made your crispy baked chicken wings and dipping sauce. WOW, both turned out even better than your pictures. My husband said the dipping sauce for the wings made him think of pots tickers so I immediately went to your website and found these. We are having them for lunch today. Thanks to your mom’s video we had no problem making them. My mother was a wonderful cook too and every time I make one of her recipes it brings back a happy memory of her. We look forward to making wonderful memories with you and your mom too!
? You made them?? That makes me SO HAPPY! My mum keeps coming back to read comments on this recipe, I know she will be thrilled when she reads this! And I love hearing that you still make your mother’s recipes. I bet she was an AMAZING cook. 🙂 Isn’t it incredible how food can evoke such beautiful memories?? Who ever thought we’d be talking like this 20 years ago!!
I am attempting to make youe gyoza today for the first time, just so i know that the pork will be cooked properly, how long does it take to cook them with the water and lid on in the skillet?
Hi Gaik! Hmm, I think it’s about 3 minutes? Not that long! Basically until the 1/3 cup of water has evaporated and the underside is nice and crispy. What happens is that the underside is cooked until golden first – this partially cooks the meat. Then pour the water in, cover and steam. During this stage the underside gets soggy because of the water but then the water evaporates and the underside gets crispy again!)
Can’t wait to try these! My daughter loves to have the frozen ones as a snack. Can these be frozen and then cooked?
They sure can Jill!
Nagi, just a quick note to let you know we had these for dinner on the weekend and LOVED them! They were delicious and just as good as the ones we go out to eat! It was also really fun to make them at home and the video really helped since this was my first time making gyoza. Thanks to you and your mum for your recipe! x
Awwwww JESSICA! I’m so touched that you made these, thank you thank you! My mother is going to be so chuffed when she sees this message! 🙂
NAGI!!! I’ve been waiting & waiting & waiting & waiting & waiting & dying & WAITING for this recipe!!!! I know you have the vegan one, yeah, we’re meatatarians. I’m SO EXCITED!!! I’m making this tonight!! THANK YOU!! I’ll be back here in 5 hrs (with drool) to let you know how it goes! SQUEEE!!!
These are awesome! They are almost exactly like the recipe I’ve been using, but BETTER. Ten stars! Where is the 10 star rating? We eat these as a meal also, with a side of rice.
I did find it a little challenging to get the first batch off the pan, but that’s my timing, not the recipe. I got faster! Thanks again Nagi.
You made it!!! I’m so glad, thank you Josie! I can’t tell you how much it means to me, this is my mother’s recipe, very personal 🙂 She’ll be thrilled when she reads your message!! <3
Oooooh…..I am almost nervous to hear what you think!!!
Hi again Nagi! Long time no comment, right??
I’ve been making stuff though! My batch is steaming at full force now. (My children prefer soft skin, unlike their mama). Can’t wait.
I followed your measurement to the T and I’m hoping my perfect gyoza recipe quest will come to end with this one!
I’ll let you know,
Cheers!
YEE HA!! SO GLAD you tried these!!! What did you think, what did you think???
Hi again Nagi, it’s been snowing here in Philadelphia since yesterday.
My children (7.5, 6 & 2.5 olds) loved it! Brings me back memories. ?
My husband and I had the pan fried version to satisfy my pregnancy cravings. I should have triple the batch to freeze and stash for my late night hunger pangs..??
Your gyoza led me to ramen craving… So off to my butcher’s to get ingredients for Mark’s (norecipes.com) ramen. Your gyoza next to steaming hot bowl of ramen will most certainly hit the mark!
Thank you as always from the other end of the globe!
Oooh!!! I’m SO GLAD!!! ? My mother will be thrilled! Ramen….ramen ramen….can’t get enough! PS norecipes.com is awesome!!
I just love gyoza! Ate so many of these in Japan. Thanks for the authentic recipe Nagi.
Oh me too….I always overload on them when I visit Japan!!!
This looks amazing! I think your blog is my new favorite! Thank you!!! 🙂
Thanks so much Camille!! 🙂 I’m flattered!
I’m a new follower and tonight, while my hubs is on shift at the firehouse, I made your Gyoza for me and my son (15). They are fantastic! I can’t wait for hubs to come home so I can make them for him! ♥
I am also a huge fan of your Pork Carnitas recipe. I’ve made it three or four times. I’ll admit, I’m not as generous with that one, I tend to hide the leftovers so I can have them all to myself the next day. haha Can’t wait to see what you come up with next!
I saw this when this first came out and I’ve been dying to comment – just trying to find the time 😛 So I love, love, love this! Gyoza are one of my favorite things to order when we go to a ramen place. In fact, I could eat them happily every day! I love the filling and your mom is a freakin’ rockstar!
When can we make gyoza together???? 🙂 Make our parents proud!
This is so great. I love all kinds of dumplings, these are new to me. Your blog is so professional and entertaining!
Thanks so much Ilse!!! 🙂
These potstickers look wonderful! Great video too!
Thanks Sabrina!! 🙂
My partner loves dumpling. In particular, gyoza. I will have to make these for her. Thank you 🙂
I hope you do Jasper!!! One of the easiest dumplings to make because you don’t need a steamer!
Love your video Nagi! I will make this recipe for sure but with chicken 🙂
Oooh, this is FAB with chicken too! 🙂
These look fabulous! Do you have a vegetarian recipe too?
oooh. I don’t actually! Let me ask my mother to respond!
You did post a link for those vegan ones Nagi.
I have made vegetarian version once, tying to lose weight (ha ha ha), but I did not measure ingredients. When I made it without meat, I increased amount of cabbage and garlic chives, and added finely chopped shiitake mushrooms. You could also add hard tofu (crumbled) or crushed cooked chickpea to give different texture.
As long as volume (not weight) is similar to the recipe, it should work.
If using tofu, it is important to reduce water within tofu as much as you can so that gyoza mixture will not become soggy. To do that, you place tofu on the cutting board which is slightly tilted and place a board (or a baking tray with bit of weight) on top of tofu. Leave it for 30 min or so, excess water will come out naturally and tofu will firm up a bit.
Nagi these look incredible! Literally just had gyoza a couple of nights ago and talking about how I needed to try to make some – and now I have a tried and true recipe to attempt it with! They don’t seem as tricky as I originally thought (big bonus haha!) and I love how you can cook them in a skillet. So exciting about your Mum’s future food blog too! xx
YES YOU DO have to try it!!!! I would love to see it on your blog!! 🙂
Love this and the video. Especially the pleating technique! Go mom and go Nagi! The crispy, browned bottoms and everything have me drooling. I’m taking Dave out for Dim Sum RIGHT NOW. I don’t care if it’s raining. 🙂 Pinned and saving this one to try, too. Thanks!
P.S. Excited to see mom getting into this too with recipes! 🙂
Thanks Kevin!! What’s dim sum in SD like??? 🙂