Gyoza Recipe (Japanese Pan-Fried Dumplings)

Gyoza Recipe - LA Fuji MamaHello friends! Please say hi to Rachael, who’ve I’ve been mentoring in the blog-world as a Steamy Kitchen intern.

She’s a kick-ass gyoza ninja and I’ve asked her to write up her super-secret recipe for these savory pan-fried Japanese style dumplings.

Rachael lived in Japan for a number of years and here’s her story and a step by step photo tutorial on how to make Gyoza.

~ Jaden

How did a girl who was born in the Rocky Mountains and raised in California and who graduated with French and Law degrees end up writing a food blog called La Fuji Mama and striving to perfect her gyoza recipe?  The story starts seven and a half years ago when I married a man who had lived and studied in Japan.  Six months into our marriage, we moved to Japan, a place completely foreign to me.  Before my marriage, I had traveled all over Europe and lived in Paris, but I had never imagined that I would ever live in Asia.  But there I was, living on the outskirts of Yokohama in a tiny little 400-square-foot, two-bedroom apartment in a neighborhood devoid of any other foreigners.

My kitchen consisted of a large sink, a gas range with two burners and a “fish fryer” beneath the burners (like a little mini broiler), a refrigerator that was considerably shorter than I was, a toaster oven, and two cupboards. I spent my free time exploring, eating, watching and listening, and loving each moment more than the last.  After almost a year, we returned to the States.  Three years later, my husband’s company asked him to transfer to Tokyo, which he happily agreed to.  I soon found myself living in Japan for the second time, this time in downtown Tokyo, in a slightly larger 950-square-foot, three-bedroom apartment, with a slightly larger kitchen, and a spectacular view of Mt. Fuji.

Gyoza Recipe - View of Mt Fuji

I quickly settled into life, feeling much more comfortable the second time around, and trying to embrace the experience.  Our ties to Japan were further strengthened by the birth of our first child in a Japanese hospital.  A piece of my heart will always be in Tokyo because of that experience.

Squirrel in Kimono

Our move back to the US a year ago was a difficult one, but we try to keep the “homesickness” for Japan at bay with trips to Mitsuwa (our nearest Japanese grocery store) and lots of home cooked Japanese meals.

My first foray into Japanese home cooking started a few weeks after we moved to Japan the first time.  One of my neighbors, a woman named Miki, periodically knocked on my door to ask if I wanted to “cook and talk.”   I looked forward to those knocks – they meant that I got to accompany her to her apartment and spend an hour with her, helping her to both cook a meal and practice her English.  It was in her kitchen that I stuffed and pleated my first gyoza.

Miki made it look easy–her hands rhythmically pleating the top layer of the gyoza wrapper and simultaneously pinching it against the smooth bottom layer as she went–finishing each gyoza within moments of having started it.  My first gyoza took me forever to complete, looked sloppy, and didn’t hold together well when cooked.  But with a few pointers from Miki, my gyoza quickly started to look more as they should (although I still can’t stuff and pleat a gyoza as fast as she could).

Over the last seven years I’ve tweaked the gyoza recipe I learned from Miki, adjusting the amounts of ingredients here and there to suit our palates, and adding a couple of ingredients used by other wonderful Japanese cooks I’ve met along the way.  The recipe I’m going to share with you today is that recipe in its latest form (though ask me again in a few months and it will probably already be slightly different).

My most recent adjustment to the gyoza recipe is in the technique I use when mixing the filling.  In Elizabeth Andoh’s cookbook, Washoku, she describes a method that helps tenderize the meat and helps hold the filling together.  She explains that it’s “a bit like baseball practice” because you are gathering the filling into a ball and throwing it back into the bowl repeatedly. The bonus to the technique is that you get to play with your food.

How to make Gyoza

Gyoza are really easy to make.  Just mince, grate, and measure out your ingredients as called for,Gyoza Recipe - Gyoza Recipe Ingredients

and then mix the gyoza ingredients together in a bowl using your hands.  Gyoza Recipe - Mix ingredients with your hands


Gyoza Recipe - Gyoza filling

Yep, you’ve gotta get your hands dirty to make these!  Next you’ll use Elizabeth Andoh’s “baseball practice” technique.  Scoop up the mixture into a ball with your hands and throw it back with some force into the bowl. Repeat this several times to tenderize the meat and help the mixture stick together.  Now it’s time to form your gyoza.  Put a bit of the meat mixture in the center of a wrapper, get your fingertip wet and then trace a line around half of the wrapper.

Gyoza Recipe - Put meat mixture in center of wrapper

Then you fold the wrapper in half over the filling,

Gyoza Recipe - Fold wrapper in half

and pinch it in the center.

Gyoza Recipe - Pinch folded wrapper in the center

Now comes the fun part–the pleating! Holding the wrapper in that middle spot that you just pinched with your left hand, make a pleat in the top part of the wrapper, pinching it against the flat edge of the wrapper at the back.Gyoza Recipe - Making pleats in the wrapper

Holding the filled half-circle in the left hand, pleat the top of the wrapper from the middle out, pressing it to the flat edge of the wrapper at the back (only the front edge will be pleated–the back edge stays flat).  Proceed to make two or three more pleats to the right of the first pleat.Gyoza Recipe - Making pleats in the wrapper

Then switch sides and pleat the other side (to the left of the pinched middle).Gyoza Recipe - Making pleats in the wrapper

Set aside the stuffed dumpling with the pleated-wrapper edge up.Gyoza Recipe - Pleated wrapper edge up

Repeat the process until all of your wrappers have been filled and pleated.  It’s always nice to have a partner in crime for this part because it goes a lot quicker.Gyoza Recipe - Can be frozen

Now you can either cover the gyoza with some plastic wrap and put them in the fridge for a couple of hours until you’re ready to cook them (or you could freeze them to keep them for longer) or you can cook them right away.  The gyoza are first fried on their flat side (pleats up),Gyoza Recipe - First fry gyoza on flat side

until the bottom is nice and brown.

Gyoza Recipe - Fry til bottom is nicely brown

Then, water is added and the pan sealed with a lid

Gyoza Recipe - Add water into pan and seal

until the upper part of the gyoza is steamed.

Gyoza Recipe - Steaming

Then you serve them browned side up with a dipping sauce made from soy sauce, rice vinegar, and a few drops of chili oil.

Gyoza Recipe - Dipping sauce
If you can’t find round gyoza wrappers, you can always use square wonton wrappers and cut them into circles using a large biscuit cutter.

Gyoza Recipe - Cut wonton wrappers into circles
Or you can really go all out and make your own wrappers.

These gyoza have a hint of heat from the addition of crushed red chili pepper.  They also contain aka miso paste (red/dark miso paste), which has a wonderful pungent salty flavor.  If you cannot find aka miso paste, you can either leave it out altogether, or subsitute shiro miso paste (white miso paste).  If you leave the miso out, increase the salt by 1/2 teaspoon.  If you substitute shiro miso paste, leave out the sugar and increase the salt by 1/4 teaspoon.
Gyoza Recipe - Japanese pan fried dumplings

More Recipes to explore

Chinese Soup Dumplings Recipe (with Pork & Crab) (Steamy Kitchen)

Xiao Long Bao (Steamy Kitchen)

Steamed Siu Mai Dumplings (Steamy Kitchen)

Curried Beef Dumplings (Steamy Kitchen)

Steamed Dumplings (Rasa Malaysia)



Gyoza Recipe (Japanese Pan-Fried Dumplings)

Servings: Prep Time: Cook Time:
Pan-fried Gyoza


4 cups, loosely packed, minced Napa cabbage (use the frilly leafy half of the cabbage)
1/2 teaspoon table salt
9 ounces ground pork
1/2 tablespoon freshly grated ginger (with a Microplane grater)
2 - 3 cloves garlic, finely minced
1 tablespoon green onion (green part only), minced
2 teaspoon aka miso paste (red/dark miso paste)
1 teaspoon sesame oil
1 teaspoon crushed red chili pepper
1/4 teaspoon sugar
40 dumpling wrappers

For cooking the dumplings:

1 tablespoon sesame oil
1/2 cup water

Dipping Sauce:

6 tablespoons soy sauce
3 tablespoons rice vinegar
Several drops of chili oil or sesame oil (optional)


1. Toss the minced cabbage with the salt in a large bowl and let it sit for 10 minutes. Using both hands, or a cheese cloth, squeeze the cabbage firmly to drain and discard the excess water (prevent your dumplings from becoming mushy) and then transfer the cabbage to a deep bowl. Add the pork, ginger, garlic, green onion, miso, sesame oil, crushed red pepper, and sugar. Mix everything together with your hands until all the ingredients are evenly distributed. Using your hands, scoop the mixture into a ball, lift it, and then throw it back into the bowl. Repeat several times to tenderize the meat and help the mixture stick together.

2. Have a small bowl of cold water ready. Lay a dumpling wrapper on a dry work surface, and place a heaping teaspoon of the meat mixture in the center of the wrapper. With a fingertip moistened with water, trace a line along half of the edge of the round wrapper. Fold the wrapper over to enclose the filling, and pinch the wrapper in the center to seal the edges together at that spot. Holding the filled half-circle in the left hand, pleat the top of the wrapper from the middle out, pressing it to the flat edge of the wrapper at the back. Set aside the stuffed dumpling with the pleated-wrapper edge up. Repeat to make 40 dumplings in all.

3. In a large skillet with a tight fitting lid, heat 1 teaspoon of the sesame oil over medium-high heat. Carefully place as many of the dumplings that can fit without touching in the skillet with the pleated-wrapper edge up. Cook the dumplings for 3 minutes, or until nicely browned on the bottom. Check the progress by lifting 1 or 2 dumplings by their pleated edge.

4. Once the bottoms are nicely browned, use the skillet lid to shield yourself and carefully pour in 1/4 cup of the water. When the hissing and splattering die down, drizzle in 1/2 teaspoon of the sesame oil around the edge of the skillet. Place the lid on the skillet to trap in the moisture and then quickly lower the heat to keep the liquid at a bare simmer.

5. Check the dumplings after 2 minutes. When the wrappers appear slightly translucent and the meat feels firm when pressed lightly with a spoon, remove the lid and raise the heat slightly. Continue to cook until all the water has evaporated and only the oil remains (about 2 minutes). Once you hear a sizzling sound, shake the skillet. The dumplings should slide about. If they seem to stick to the skillet, move the skillet away from the stove and replace the lid for a moment. Remove the dumplings from the skillet with a broad flexible spatula. If you'd like, flip them over so that the seared surface faces up. Cook the remaining dumplings the same way. Serve the dumplings hot accompanied by the dipping sauce.

4. While the dumplings are cooking, make the dipping sauce by mixing the soy sauce and rice vinegar together in a small bowl. Pour the sauce into a small serving pitcher or distribute among individual dipping dishes.

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Comments 146

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    1. Kay

      Love this recipe. I have a savoury twist to add…
      microplane or grind in a spice mixer, dried flower or other dried reathy mushrooms for about 1/4 cup of powder or fine ground mushrooms. You can add as is or use cabbage water, sake or wine to lightly hydrate.

      if you use larger rehydrated pieces, they may be too chewy and fresh does not have the complexity of flavour.
      you can dry your own even smoking it slightly for about 10 minutes from fresh, by placing in metal oven pan with a mesh cookie tray, perferated foil or fitted steamer tray above a handful of soaked wood chips in bottom pan. Cover top tightly with foil, place either in hot oven or stove top over med high heat. Poke a single small hole to see when smoking starts. the idea is to smolder the wood not start a fire over very high heat.
      Remove smoked mushrooms, use as is or place on cookie rack on a cookie sheet back in oven now at a low temp to finish drying process.

      You could equally smoke chilies or the meat in same manner, meat should not be cooked through, a little smoking goes a long way.

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  7. bryan wodaski

    Looks great, I am going to give it a good effort. I love potstickers. Would like to try shrimp potstickers sometime. Do you have a recipe for that one?

  8. Carole Huntington

    This is the BEST recipe.. I’ve been trying for years to imitate the Kumagoro restaurant in Anchorage that makes these and Finally!! Thank You!

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  13. Ralph

    Rachael, thanks for the recipe! do you recommend a specific brand of Gyoza wrapper that works best? I’ve been using round wonton wrapper but is there a more Japanese style wrapper?

  14. Bernard

    Almsot same as my wife’s secret recipe. We don’t use miso (we’ll try that next time). We use nira (garlic chives) instead of green onions. We also use harusame (cellophane noodles) to add more heft. And of course, instead of salt, use shio koji. All these take it to the next level.

  15. Shakura

    Very delicious! I’m Japanese and this gyoza filling is excellent! I’ve never added miso before but this was a great idea. Also added a few teaspoons of chopped cilantro to the mix, awesome!

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  17. Christeen

    I made these for dinner and they are fantastic! Thanks for sharing your recipe Rachael

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  19. Debra

    I recommend using gyoza skins, not wonton wrappers cut into circles. I find wonton wrappers to be too thick. You can find gyoza skins in any asian grocery mart (in the frozen food section) typically for two or three dollars per 10 oz package which yields dozens and dozens of gyoza.

    1. Rachael @ La Fuji Mama

      I totally agree Debra. I was just giving an option for those who can’t find the actual gyoza skins. I haven’t always been able to find them in the places I have lived, and driving 45 minutes to the nearest Asian market isn’t always an option!

  20. Gaby Y.

    Thank you so much. I love your recipe! Since I could not find miso paste, I used red MISO soup mix (the kind you add hot water to if you want soup). I removed the dyhydrated veggies and just used two tsp of the power. It was just the right amount of seasoning. I used wonton wrappers and the dumplings turned out petite and cute. Perfect. 🙂

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  23. Mattison

    Delicious! Followed Shakura’s advice and added a bit of cilantro. I also added a bit of salt to the meat (not strictly necessary, but my partner likes a little bit extra) and left the cabbage-salt mixture to soak longer (along the lines of an hour) to really help get the water out.

  24. John

    Great recipe, in Japan I almost always never bothered making these because the cost wasn’t a whole lot different to some gyoza restaurants I found, or packets you could buy at the supaa, and I was lazy gaijin anyway so I regret not paying more attention.

    If anyone has the opportunity though, to make somewhat lacking in character but quite professional looking gyoza the hyakuen store has these neat little folding things that just place the wrapper, filling, fold and presto, and only for…hyakuen!(a buck and you probably get two sizes) I’m sure there are all kinds of places you can find them though.

  25. Jim

    Interesting … I learned the ‘basketball practice’ technique you mentioned learning to make Thai fish cakes at The Blue Elephant Cooking School in Bangkok. There we also liberally coated our hands with cooling oil so the mixture would not
    adhere the them when tossed back into the bowl.

  26. Paul/Anne Lamarche

    While reading your blog about your life in Japan it was déjà vu for us. We taught in Fukushima, near Sendai in 1979! Our daughter Kyla was born there! So, even though we do not know each other we share a lot in common! Reading between the lines it is easy to tell you feel the same way as we do about living in Japan! Thank you for reviving our memories. I think I’ll make some gyoza this afternoon!

    1. Post
  27. Vivian

    Wow, wow, wow these look fantastic! I can almost taste that chewy dough… With a pumpkin twist it just sends it over the top (in a good way)! Followed over from Time to Sparkle Link Party!

  28. Linda Haswell

    I have a question about cooking the gyoza once they are frozen. Do you use the same technique?

    1. Post

      Hi Linda –

      Yes, cook the same way, direct from freezer. Add an additional 2-3 minutes to cooking time (when you cover with lid) to fully cook through.

  29. Cara K

    I’ve been cutting down on meats for ethical purposes and added more fresh veggies from my local farmers market. I chose to do this for ethical and environmental purposes because meat takes longer to grow than vegetables. This recipe still tastes just as good!

    1. Post

      Yes! Freeze the uncooked gyoza. Place them in the freezer, not touching (like on a paper plate or baking sheet). Once frozen, you can gather them up and put them in a freezer bag. When ready to cook, you’ll add them to the pan frozen. Follow the instructions, but you’ll add a 2-3 minutes to the cooking time.

  30. Michael

    Thought it was about time I write in a thank you Rachael! Been using your recipe as my Goyza go to for a couple of years! Kids love it. Cheers from New Zealand. M

  31. nora @ tens unit

    Goodness! These ( like every other recipe of yours I have tried) were great! … it was all just much quicker and tastier than I expected.
    thanks for the recipe, Rachael!

  32. Cempaka

    I tried to make this yesterday, and it was so much tastier than I thought!! Thank you for sharing this recipe :))

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