Crispy-bottomed pan-fried dumplings with a juicy pork and cabbage filling
Japanese Gyoza
Prep Time
30 min
Cook Time
15 min
Total Time
45 min
Servings
8
40 gyoza
Difficulty
Medium
Cost
Budget
$
Japanese Gyoza
Crispy-bottomed pan-fried dumplings with a juicy pork and cabbage filling
★4.9(8)
Perfectly pleated dumplings with a juicy pork-cabbage filling, pan-fried until the bottoms are golden and crispy while the tops stay tender. Served with a tangy soy-vinegar dipping sauce.
30m
Prep Time
15m
Cook Time
45m
Total Time
8
Servings
Medium
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Japanese gyoza are the ultimate appetizer — bite-sized parcels of juicy, gingery pork and cabbage wrapped in thin dough and cooked using the ingenious steam-then-fry method that produces crispy golden bottoms and tender, steamed tops.
The filling is kept simple but maximized for flavor: ground pork seasoned with garlic, ginger, soy sauce, and sesame oil is mixed with finely chopped cabbage that keeps everything moist and light. The key technique is the pleating — those characteristic folds seal the dumpling securely and create an elegant, iconic shape.
The dipping sauce — equal parts soy sauce, rice vinegar, and a drop of chili oil — is the perfect sharp, tangy counterpoint to the rich, savory dumplings.
Ingredients
- 40 round gyoza wrappers
- 300g ground pork
- 2 cups napa cabbage, finely chopped
- 3 green onions, finely chopped
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp sake or dry sherry
- 1/2 tsp white pepper
- 2 tbsp vegetable oil (for frying)
- 1/3 cup water (for steaming)
- Dipping sauce: 2 tbsp soy sauce, 2 tbsp rice vinegar, chili oil
Instructions
- 1
Sprinkle 1/2 tsp salt over chopped cabbage. Let sit 10 minutes, then squeeze out all excess water.
- 2
Combine pork, cabbage, green onions, garlic, ginger, soy sauce, sesame oil, sake, and white pepper. Mix thoroughly in one direction until slightly sticky.
- 3
Place 1 heaping teaspoon of filling in the center of each wrapper. Wet the edges with water. Fold in half and pleat one side (5-6 pleats), pressing to seal.
- 4
Heat 1 tbsp vegetable oil in a large non-stick skillet over medium-high heat. Arrange gyoza in the pan in a single layer, flat side down.
- 5
Cook without moving for 2-3 minutes until the bottoms are golden brown.
- 6
Add 1/3 cup water and immediately cover with a lid. Steam for 4-5 minutes until the water evaporates and the wrappers are translucent.
- 7
Remove the lid and cook for another 1-2 minutes until the bottoms are crispy again. Serve immediately with dipping sauce.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Arrange on a platter for easy sharing at your next gathering
Substitutions
Ground porkGround chicken or shrimp
Both work well; shrimp should be chopped, not ground
Napa cabbageRegular green cabbage
Slightly tougher but works; chop very fine
Gyoza wrappersWonton wrappers
Slightly thicker but widely available; cut into circles if square
Tips & Storage
Pro Tips
Keep wrappers covered with a damp towel while working to prevent drying.
Mixing the filling in one direction creates a cohesive, bouncy texture in the cooked dumplings.
If your gyoza stick to the pan, the oil was not hot enough initially. Use a non-stick pan for easiest results.
For a beautiful presentation, arrange gyoza in a circle in the pan — they form a connected ring when done.
Storage
Freeze uncooked gyoza on a parchment-lined sheet until solid, then transfer to a freezer bag. Keep up to 3 months. Cook directly from frozen, adding 2 minutes to steaming time.
Reheating
Re-crisp in a dry skillet over medium heat for 2-3 minutes. The steam-fry method does not work well for already-cooked gyoza.
Nutrition Facts
Per serving (5 gyoza) · 8 servings
Calories240
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein12g
Carbohydrates26g
Fat10g
Fiber1g
Sugar1g
Sodium580mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is the difference between gyoza and Chinese potstickers?
- Gyoza wrappers are thinner and the filling is more finely textured. The technique is similar, but gyoza tend to be smaller and more delicately pleated.
- Can I make gyoza wrappers from scratch?
- Yes — combine 2 cups flour, 3/4 cup boiling water, and a pinch of salt. Knead, rest 30 minutes, and roll very thin. Store-bought wrappers are more consistent.
- Why are my gyoza mushy on the bottom?
- The oil was not hot enough, or you used too much water for steaming. Ensure the pan is hot before adding gyoza, and use just enough water to create steam.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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