Gyoza Recipe

Juicy on the inside, crispy and golden brown on the outside, these Japanese pan-fried dumplings, or Gyoza, are a popular weeknight meal as well as a great appetizer for your next dinner party.

Gyoza (餃子), or Japanese pan-fried dumplings, are as ubiquitous as ramen in Japan. You can find these mouthwatering dumplings being served at specialty shops, izakaya, ramen shops, grocery stores or even at festivals.

Gyoza

Juicy on the inside, crispy and golden brown on the outside, these Japanese pan-fried dumplings, or Gyoza, are a popular weeknight meal as well as a great appetizer for your next dinner party.

Prep: 30min

Total: 60min

Yield: 52

Serving Size: 1 serving

Nutrition Facts: calories 38 kcal, Carbohydrate 3 g, Protein 2 g, Fat 2 g, Saturated Fat 1 g, Cholesterol 5 mg, Sodium 49 mg, Fiber 1 g, Sugar 1 g, servingSize 1 serving

Ingredients:

• 1 package Gyoza Wrappers (homemade or store bought)
• 1 Tbsp neutral-flavored oil (avocado, rice bran, vegetable, canola, etc.) ((for frying each batch of gyoza))
• ¼ cup water ((for frying each batch of gyoza))
• 1 tsp roasted sesame oil ((for frying each batch of gyoza))
• ¾ lb ground pork
• 5 oz green cabbage ((2-3 leaves))
• 2 green onion/scallion ((0.5 oz, 15 g))
• 2 shiitake mushrooms
• 1 clove garlic ((minced))
• 1 knob ginger ((1 inch, 2.5 cm; grated))
• 1 tsp sake ((to remove the unwanted smell of the meat; you can skip if you don’t consume alcohol))
• 1 tsp roasted sesame oil
• 1 tsp soy sauce
• ¼ tsp kosher salt (Diamond Crystal; use half for table salt)
• ⅛ tsp freshly ground black pepper
• 1 Tbsp rice vinegar (unseasoned)
• 1 Tbsp soy sauce
• ⅛ tsp la-yu (Japanese chili oil)

Instruction:

1. {‘@type’: ‘HowToStep’, ‘text’: ‘Gather all the ingredients. Tip: After you open the gyoza wrappers, make sure to cover them under a damp towel or plastic wrap so they don’t dry out.’, ‘name’: ‘Gather all the ingredients. Tip: After you open the gyoza wrappers, make sure to cover them under a damp towel or plastic wrap so they don’t dry out.’, ‘url’: ‘https://www.justonecookbook.com/gyoza/#wprm-recipe-60570-step-0-0’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2011/02/Gyoza-Ingredients.jpg’}
2. {‘@type’: ‘HowToSection’, ‘name’: ‘To Make the Gyoza Filling’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Optional step: As cabbage leaves are thick and hard, we use different ways to wilt them. You can blanch or microwave the leavesxa0for a minute or two. You can also sprinkle them with salt to dehydrate the cabbage, then squeeze the water out. Or you can skip the entire process altogether.’, ‘name’: ‘Optional step: As cabbage leaves are thick and hard, we use different ways to wilt them. You can blanch or microwave the leavesxa0for a minute or two. You can also sprinkle them with salt to dehydrate the cabbage, then squeeze the water out. Or you can skip the entire process altogether.’, ‘url’: ‘https://www.justonecookbook.com/gyoza/#wprm-recipe-60570-step-1-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Discard the thick core of the cabbage leaves; mince the leaves into very small pieces.’, ‘name’: ‘Discard the thick core of the cabbage leaves; mince the leaves into very small pieces.’, ‘url’: ‘https://www.justonecookbook.com/gyoza/#wprm-recipe-60570-step-1-1’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2017/07/Gyoza-1.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Mince the green onions and shiitake mushrooms into small pieces.’, ‘name’: ‘Mince the green onions and shiitake mushrooms into small pieces.’, ‘url’: ‘https://www.justonecookbook.com/gyoza/#wprm-recipe-60570-step-1-2’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2017/07/Gyoza-2.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Combine the ground meat, cabbage, green onions, and shiitake mushrooms in a large bowl.’, ‘name’: ‘Combine the ground meat, cabbage, green onions, and shiitake mushrooms in a large bowl.’, ‘url’: ‘https://www.justonecookbook.com/gyoza/#wprm-recipe-60570-step-1-3’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2017/07/Gyoza-3.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Add the minced garlic and grated ginger to the bowl.’, ‘name’: ‘Add the minced garlic and grated ginger to the bowl.’, ‘url’: ‘https://www.justonecookbook.com/gyoza/#wprm-recipe-60570-step-1-4’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2017/07/Gyoza-4.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Add the seasonings to the bowl.’, ‘name’: ‘Add the seasonings to the bowl.’, ‘url’: ‘https://www.justonecookbook.com/gyoza/#wprm-recipe-60570-step-1-5’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2017/07/Gyoza-5.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Mix well and knead the mixture with your hand until it becomes pale in color and sticky.’, ‘name’: ‘Mix well and knead the mixture with your hand until it becomes pale in color and sticky.’, ‘url’: ‘https://www.justonecookbook.com/gyoza/#wprm-recipe-60570-step-1-6’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2017/07/Gyoza-6.jpg’}]}
3. {‘@type’: ‘HowToSection’, ‘name’: ‘To Fold the Gyoza’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Take a wrapper and place it in the palm of your non-dominant hand. Use a teaspoon to take a small amount of filling and put it in the center of the wrapper. Dip one finger in a bowl of water and draw a circle around the outer ¼ inch (6 mm) of the wrapper with your wet finger until it’s wet all around.’, ‘name’: ‘Take a wrapper and place it in the palm of your non-dominant hand. Use a teaspoon to take a small amount of filling and put it in the center of the wrapper. Dip one finger in a bowl of water and draw a circle around the outer ¼ inch (6 mm) of the wrapper with your wet finger until it’s wet all around.’, ‘url’: ‘https://www.justonecookbook.com/gyoza/#wprm-recipe-60570-step-2-0’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2017/07/Gyoza-7.jpg’}]}
4. {‘@type’: ‘HowToSection’, ‘name’: ‘★ Folding Method 1 (Pleats Leaning Toward the Center)’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Fold the wrapper in half over the filling and pinch it in the center with your fingers, but don’t seal it yet.’, ‘name’: ‘Fold the wrapper in half over the filling and pinch it in the center with your fingers, but don’t seal it yet.’, ‘url’: ‘https://www.justonecookbook.com/gyoza/#wprm-recipe-60570-step-3-0’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2017/07/gyoza-step-by-step-24.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Using the thumb and index finger of your right hand, start making a pleat about once every ¼ inch (6 mm) on the top part of the wrapper from the center toward the right side, making 3-4 pleats. Tip: As you fold each pleat, press the folded pleat tightly against the back part of the wrapper using your left thumb and index finger.’, ‘name’: ‘Using the thumb and index finger of your right hand, start making a pleat about once every ¼ inch (6 mm) on the top part of the wrapper from the center toward the right side, making 3-4 pleats. Tip: As you fold each pleat, press the folded pleat tightly against the back part of the wrapper using your left thumb and index finger.’, ‘url’: ‘https://www.justonecookbook.com/gyoza/#wprm-recipe-60570-step-3-1’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2011/02/gyoza-step-by-step-25.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Continue with the left side of the gyoza, making 3-4 pleats with your left hand, starting in the center and moving toward the left side.’, ‘name’: ‘Continue with the left side of the gyoza, making 3-4 pleats with your left hand, starting in the center and moving toward the left side.’, ‘url’: ‘https://www.justonecookbook.com/gyoza/#wprm-recipe-60570-step-3-2’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2011/02/gyoza-step-by-step-27.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Press the pleats and shape the gyoza. Repeat folding the remaining wrappers.’, ‘name’: ‘Press the pleats and shape the gyoza. Repeat folding the remaining wrappers.’, ‘url’: ‘https://www.justonecookbook.com/gyoza/#wprm-recipe-60570-step-3-3’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2011/02/gyoza-step-by-step-29.jpg’}]}
5. {‘@type’: ‘HowToSection’, ‘name’: ‘★ Folding Method 2 (Pleats Leaning Toward One Side)’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Fold the wrapper in half over the filling.’, ‘name’: ‘Fold the wrapper in half over the filling.’, ‘url’: ‘https://www.justonecookbook.com/gyoza/#wprm-recipe-60570-step-4-0’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2011/02/gyoza-step-by-step-35.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Using your left thumb and index finger, start making a pleat about once every ¼ inch on the top part of the wrapper.’, ‘name’: ‘Using your left thumb and index finger, start making a pleat about once every ¼ inch on the top part of the wrapper.’, ‘url’: ‘https://www.justonecookbook.com/gyoza/#wprm-recipe-60570-step-4-1’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2011/02/gyoza-step-by-step-36.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘As you fold each pleat, press it down tightly against the back part of the wrapper with your right thumb. Move toward the left side to make the next pleat.’, ‘name’: ‘As you fold each pleat, press it down tightly against the back part of the wrapper with your right thumb. Move toward the left side to make the next pleat.’, ‘url’: ‘https://www.justonecookbook.com/gyoza/#wprm-recipe-60570-step-4-2’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2011/02/gyoza-step-by-step-37.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Continue all the way toward the left until there is no more top wrapper to pleat.’, ‘name’: ‘Continue all the way toward the left until there is no more top wrapper to pleat.’, ‘url’: ‘https://www.justonecookbook.com/gyoza/#wprm-recipe-60570-step-4-3’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2011/02/gyoza-step-by-step-38.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Press the pleats and shape the gyoza. Repeat folding the remaining wrappers.’, ‘name’: ‘Press the pleats and shape the gyoza. Repeat folding the remaining wrappers.’, ‘url’: ‘https://www.justonecookbook.com/gyoza/#wprm-recipe-60570-step-4-4’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2011/02/gyoza-step-by-step-42.jpg’}]}
6. {‘@type’: ‘HowToSection’, ‘name’: ‘To Store (if you don’t cook all of them)’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Before the filling starts to release moisture and make the wrappers soggy, cover the gyoza with plastic wrap and “flash freeze” them in the freezer until solid (or at least frozen on the outside). Make sure to lay out the gyoza in a single layer on a sheet pan or plate. Once the gyoza are solid, pack them in an airtight bag. Because you flash froze them, the gyoza won’t stick to each other in the bag. You can store the gyoza in the freezer for up to a month. When you’re ready to use the gyoza, do not defrost them. Place the frozen gyoza in your frying pan and steam them for an extra 1-2 minutes.’, ‘name’: ‘Before the filling starts to release moisture and make the wrappers soggy, cover the gyoza with plastic wrap and “flash freeze” them in the freezer until solid (or at least frozen on the outside). Make sure to lay out the gyoza in a single layer on a sheet pan or plate. Once the gyoza are solid, pack them in an airtight bag. Because you flash froze them, the gyoza won’t stick to each other in the bag. You can store the gyoza in the freezer for up to a month. When you’re ready to use the gyoza, do not defrost them. Place the frozen gyoza in your frying pan and steam them for an extra 1-2 minutes.’, ‘url’: ‘https://www.justonecookbook.com/gyoza/#wprm-recipe-60570-step-5-0’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2017/07/Gyoza-20.jpg’}]}
7. {‘@type’: ‘HowToSection’, ‘name’: ‘To Cook the Gyoza’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Heat the oil in a large non-stick frying pan over medium heat. When the pan is hot, place the gyoza in a single layer, flat side down in a circular pattern (or place them in two columns).’, ‘name’: ‘Heat the oil in a large non-stick frying pan over medium heat. When the pan is hot, place the gyoza in a single layer, flat side down in a circular pattern (or place them in two columns).’, ‘url’: ‘https://www.justonecookbook.com/gyoza/#wprm-recipe-60570-step-6-0’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2017/07/Gyoza-14.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Cook until the bottom of the gyoza turns golden brown, about 3 minutes.’, ‘name’: ‘Cook until the bottom of the gyoza turns golden brown, about 3 minutes.’, ‘url’: ‘https://www.justonecookbook.com/gyoza/#wprm-recipe-60570-step-6-1’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2017/07/Gyoza-15.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Add ¼ cup of water to the pan. Immediately cover with a lid and steam the gyoza for about 3 minutes or until most of the water evaporates.’, ‘name’: ‘Add ¼ cup of water to the pan. Immediately cover with a lid and steam the gyoza for about 3 minutes or until most of the water evaporates.’, ‘url’: ‘https://www.justonecookbook.com/gyoza/#wprm-recipe-60570-step-6-2’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2017/07/Gyoza-16.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Remove the lid to evaporate any remaining water. Drizzle 1 tsp sesame oil around the gyoza in the frying pan.’, ‘name’: ‘Remove the lid to evaporate any remaining water. Drizzle 1 tsp sesame oil around the gyoza in the frying pan.’, ‘url’: ‘https://www.justonecookbook.com/gyoza/#wprm-recipe-60570-step-6-3’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2017/07/Gyoza-17.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Cook uncovered until the gyoza is golden brown and crisp on the bottom.xa0’, ‘name’: ‘Cook uncovered until the gyoza is golden brown and crisp on the bottom.xa0’, ‘url’: ‘https://www.justonecookbook.com/gyoza/#wprm-recipe-60570-step-6-4’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2017/07/Gyoza-18.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Transfer to a plate and serve with the dipping sauce. For the dipping sauce, combine the sauce ingredients in a small plate and mix together.xa0’, ‘name’: ‘Transfer to a plate and serve with the dipping sauce. For the dipping sauce, combine the sauce ingredients in a small plate and mix together.xa0’, ‘url’: ‘https://www.justonecookbook.com/gyoza/#wprm-recipe-60570-step-6-5’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2017/07/Gyoza-19.jpg’}]}
8. {‘@type’: ‘HowToSection’, ‘name’: ‘To Store’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days or in the freezer for a month.’, ‘name’: ‘You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days or in the freezer for a month.’, ‘url’: ‘https://www.justonecookbook.com/gyoza/#wprm-recipe-60570-step-7-0’}]}

Gyoza Recipe

Gyoza are juicy on the inside and crispy on the outside. Skip ordering takeout and make these Japanese, pan-fried dumplings in the comfort of your own home.

Prep: 20min

Total: 30min

Yield: 52

Serving Size: 1 serving

Nutrition Facts: calories 41 kcal, Carbohydrate 5 g, Protein 3 g, Fat 1 g, Saturated Fat 1 g, Cholesterol 6 mg, Sodium 119 mg, Fiber 1 g, Sugar 1 g, servingSize 1 serving

Ingredients:

• 52 wonton wrappers
• 1 lb ground turkey
• 2 cup cabbage (shredded)
• 1/2 cup green onions (chopped)
• 2 garlic cloves (pressed)
• 1 tbsp sesame oil
• 1 tbsp soy sauce
• 1 tsp salt
• 1 tsp black pepper
• 1 tbsp oil ((cooking each batch))
• 1/4 cup water ((cooking each batch))

Instruction:

1. In a large bowl, combine ground turkey with onions, cabbage, pressed garlic, sesame oil, soy sauce and ground black pepper.
2. Place an equal portion of filling into each wrapper.
3. Brush the endges with water using your finger and seal the filling on the inside (see detailed instructions above).
4. Place them on a baking sheet, leaving space between each one to avoid them sticking togehter.
5. Preheat a skillet over medium-high with oil. Place gyoza in a skillet and pan fry until it turns golden brown — about 3 minutes. Add water and cover with a lid and steam for 3-4 minutes to cook the filling.
6. Serve with your favortie sauce while gyoza is still nice and warm.

How To Make Gyoza (Japanese Potstickers) (Recipe)  餃子の作り方 (レシピ)

FAQ

What is gyoza filling made of?

What is the difference between a dumpling and gyoza?

What’s the difference between potstickers and gyoza?

What is gyoza sauce made of?