Gyoza Recipe: How to Make Perfect Japanese Pan-Fried Dumplings at Home

Gyoza, the iconic Japanese dumplings loved all around the world, are known for their crispy golden bottoms and tender juicy fillings. Whether you enjoy them as a snack, appetizer, or a full meal, homemade gyoza taste far better than any frozen version. In this detailed guide, you’ll learn how to make traditional Japanese Gyoza recipe with the perfect balance of flavor, crispiness, and texture — right in your own kitchen.

This recipe is beginner-friendly yet authentic enough to satisfy dumpling enthusiasts. Let’s get started!

What is Gyoza?

Gyoza are Japanese-style dumplings inspired by Chinese jiaozi. They are usually filled with ground meat (commonly pork), cabbage, garlic, ginger, and seasoning. Unlike Chinese dumplings, gyoza wrappers are thinner, the shape is smaller, and they are often pan-fried to achieve the signature crispy bottom.

Traditionally, gyoza are cooked using a fry-steam-fry technique:

1. Fry the dumplings for crispiness
2. Steam to cook the filling
3. Fry again to dry them out and enhance crunch

Why You’ll Love This Gyoza Recipe

✔ Crispy bottoms + juicy filling
✔ Full authentic Japanese flavor
✔ Easy step-by-step instructions
✔ Freezes well for quick meals
✔ Customizable filling options

Ingredients for Gyoza Recipe

For the Gyoza Filling

• 250g ground pork (or chicken)
• 1 cup finely chopped cabbage
• 2 green onions, finely chopped
• 1 tbsp minced garlic
• 1 tbsp grated ginger
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp rice vinegar
• ½ tsp salt
• ¼ tsp black pepper

For Wrapping

• 25–30 gyoza wrappers (store-bought or homemade)
• Small bowl of water (for sealing)

For Pan-Frying

• 2 tbsp vegetable oil
• ¼ cup water (for steaming)

For Gyoza Dipping Sauce

• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• ½ tsp chili oil or sesame oil

How to Make Gyoza Recipe (Step-by-Step)

1. Prepare the Cabbage

Cabbage has natural moisture, which can make the filling soggy. To prevent this:

• Add salt to chopped cabbage
• Let it sit for 10 minutes
• Squeeze out the excess water

This results in a crisp, juicy, but not watery filling.

2. Make the Filling

In a large mixing bowl:

• Add ground pork, squeezed cabbage, green onions, garlic, ginger, soy sauce, sesame oil, vinegar, salt, and pepper.
• Mix with your hands until well combined.
• Don’t overmix or the filling will become too dense.

3. Fill the Gyoza Wrappers

• Place one wrapper in your palm.
• Add 1 teaspoon of filling in the center.
• Dip your finger in water and wet half the edge.
• Fold over and pinch pleats on one side only.

This creates the classic Japanese crescent shape.

4. Pan-Fry the Gyoza

Heat 1 tablespoon oil in a nonstick pan over medium heat.

Add gyoza in a single layer (flat bottom down).
Fry for 2–3 minutes until the bottoms turn golden brown.

5. Steam the Gyoza

Add ¼ cup water to the pan.
Immediately cover with a lid and steam for 4–5 minutes.

This fully cooks the meat and tenderizes the wrapper.

6. Crisp Up Again

Once the water evaporates, remove the lid.
Add 1 tablespoon more oil and fry again for 1 minute.

Your gyoza will now have:

• Crispy bottoms
• Soft tops
• Juicy filling

Perfect every time!

How to Make Gyoza Dipping Sauce

Mix together:

• Soy sauce
• Rice vinegar
• Chili oil or sesame oil

Taste and adjust to your liking.
Some add minced garlic or grated ginger for extra flavor.

Tips for the Best Gyoza

1. Don’t Overfill

Too much filling makes wrapping difficult and causes tearing.

2. Keep Wrappers Covered

They dry out quickly; keep them under a damp cloth.

3. Use a Nonstick Pan

It prevents sticking during the fry-steam-fry process.

4. Freeze Before Cooking

If making ahead, freeze uncooked gyoza on a tray first.
Once solid, transfer to a zip bag.

5. Don’t Skip the Fry-Steam-Fry Method

This is what gives Japanese gyoza their iconic crispiness.

Homemade Gyoza Wrappers (Optional)

If you want to make the wrappers yourself, you’ll need:

• 2 cups all-purpose flour
• ½ cup hot water
• Pinch of salt

Knead, rest, roll out, and cut into thin circles.
Homemade wrappers taste fresher but require extra time.

Different Filling Variations

Chicken Gyoza Recipe

• Use ground chicken instead of pork
• Add a little extra sesame oil for moisture

Vegetarian Gyoza Recipe

• Cabbage
• Carrot
• Mushroom
• Tofu

Season the filling well for best taste.

Spicy Gyoza

• Add chili flakes
• Mix in chili oil in the filling

Shrimp Gyoza

• Combine chopped shrimp + pork for a juicy texture

What to Serve With Gyoza Recipe

Gyoza recipe pairs well with:

• Ramen
• Fried rice
• Asian soups
• Soba noodles
• Japanese salad

You can also serve it as a party appetizer.

How to Store and Freeze Gyoza

In the Refrigerator

Cooked gyoza recipe: up to 3 days
Reheat by pan-frying or microwaving.

In the Freezer

Uncooked gyoza: up to 1 month
Pan-fry directly from frozen; no need to thaw.

Nutrition Information (Approx per 1 dumpling)

• Calories: 45–55
• Protein: 2–3g
• Fat: 2–3g
• Carbohydrates: 4–5g

Values vary depending on filling and wrapper thickness.

Frequently Asked Questions for Gyoza Recipe

Conclusion

Making Japanese gyoza at home is easier than you might think. With the right filling, proper wrapping, and the simple fry-steam-fry technique, you can enjoy restaurant-quality dumplings any day of the week.

Try this recipe once, and it will become your go-to version! If you love Japanese food or Asian-style appetizers, homemade gyoza is a must-try.