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….
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!
Hello Nagi,
I would love to try your recipe. Is there any other type of meat I can use instead of pork please?
Thank you
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!
Perfect recipe … again!! These were fantastic!! Just like at a restaurant. Even my tween girl declared “these are awesome”! I cut chives fresh from our garden, had just shy of a cup, so used scallions as suggested & did use an additional garlic clove. Soooo good!!! Had to use a pork/beef blend, our store was out of ground pork. Seriously good. Cheated with a Kikkoman gyoza dipping sauce. These will be made often from here on out!!! Thank you, Nagi & Nagi’s mom for this recipe!!
That’s great Betsy, I’m so glad they were a hit!
Hi Nagi! Was really amazing these gyozas!! Everything was very tasty!! I’m becoming your fan on your recipes! Thanks!!
Thanks so much for letting me know Sueli!
Hey Nagi im your biggest fan, usually when I try a new recipe I search a dozen recipies online and see what I should add or which I should remove. Been following you for a year now and everything I tried is spot on good! No need for any revisions. For that im very much grateful! Thanks Nagi!
Wahoo, that’s awesome Mark!
Hi, what does adding cornstarch to the filling do? I love gyoza and make them often but never heard of adding cornstarch. Thanks!
Hi Julie, it just thickens the juices in there and helps it stay together – N x
Absolutely DELISH & much easier than I expected. My friends couldn’t believe they were homemade 🙂 Will definitely make again. Thankyou.
I made these it was awesome, so full of flavour and your technique video was a massive help! One question if I may can I make the mince in advance and freeze it? I just bought heaps of garlic chives and I don’t want to waste them.
Hi Alana, you can make a big batch of these gyoza and freeze them! It’s the perfect emergency meal – N x
It’s taste so good & going to cook when friends are coming as special treat- my favourite too-
That’s great Theresa!
Would you be my bff? Lol! I love all of your recipes and your sweet fur baby! Thank you (again) for another fabulous ‘go to’!
😂Thanks so much Roxanne!
These are marvelous. I’ve made my share of wontons, and various potstickers, but these gyoza are the best. The flavorings are perfect, and the method easy to follow. The ground pork was packaged at 1.3 pounds, so the gyoza were a tad overfilled. But, the wraps are very forgiving. I put two dozen in the freezer, and am looking forward to stunning my family, again, in the not too distant future.
First time making dumplings of any kind and this recipe was awesome. Instructions were easy to follow and the video was great for showing you how to fold them.
I’m so glad you loved them Sam!
Greetings from Canada! The search is over. This recipe is a keeper. Truly delicious and easy to make.
I’ve just finished scoffing these – they came out beautifully! I had to make a special trip out to a Chinese supermarket for the dumpling wrappers and garlic chives but it was so worth it!
We are regulars at our local Dumpling House (so much so that when we walk in, the person at the counter just writes down our order before we even open our mouths) and these were bigger and crispier, even if the flavour was a tiny bit different!
The only problem I have now is that I don’t have a lid that fits my biggest fry pan so I had to cook them 8 at a time in a medium pan… I think now I need to go shopping for a ginormous lidded frypan, because I will definitely be making these again soon!!!
I’m so glad you tried this recipe & loved it Chris! ❤️
I made these exactly as written except I used scallions instead of Chinese chives. I found “Jumbo” wrappers in the frozen section of our largest International market and they worked well. I wouldn’t want them smaller.
The dumplings were delicious and fairly easy to make. Next time I might double the garlic, soy and chili oil. Personal preference.
The video showing how to fold the dumplings was VERY helpful Thanks! I’m still awkward, but plan on practicing often!
I’m so glad you loved them Elle! Practice makes perfect!
Nagi, I’ve been making these for a couple of years now and just made another batch tonight. The ease of making these bad boys and above all the joy of eating them Never. Gets. Old. Huz and I are in raptures every time! Thank you x
Yes! I love hearing this!!
Nagi-I’m going to try my hand at making gyoza. I like your recipe but would like to use shrimp instead of pork. Will that work with your recipe?
Hi Lynne, You could do a mix of pork and prawn, I find the fat from the pork mince is what keeps the insides nice and moist! N x