Juicy on the inside, crispy and golden brown on the outside, this Gyoza recipe serves up Japanese pan-fried dumplings. A popular weeknight meal as well as a great appetizer for your next party!
This post is written by the lovely and talented Rachael a.k.a La Fuji Mama
Why This Gyoza Recipe Is So Good
- They look intricate but are easy to make!
- Great for dinner parties
- A wonderful mix textures, crispy on the outside and juicy on the inside
- Comes with a simple and addictive dipping sauce
Ingredients
- Napa cabbage
- Kosher salt
- Ground pork
- Ginger
- Garlic cloves
- Green onion stalks
- Miso red paste
- Asian sesame oil
- Chili powder (optional)
- Sugar
- Dumpling wrappers
For cooking the dumplings
- Cooking oil
- Water
Dipping Sauce
- Soy sauce
- Rice vinegar
- Chili oil
How To Make Japanese Gyoza – Step By Step
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, chili powder, 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.
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.
Then you fold the wrapper in half over the filling,
and pinch it 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.
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.
Then switch sides and pleat the other side (to the left of the pinched middle).
Set aside the stuffed dumpling with the 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.
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),
until the bottom is nice and brown.
Then, water is added and the pan sealed with a lid
until the upper part of the gyoza is steamed.
Then you serve them browned side up with a dipping sauce made from soy sauce, rice vinegar, and a few drops of chili oil.
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.
Or
What Is Gyoza?
The original Chinese dumplings are called Jiaozi (餃子). These dumplings consist of ground meat and vegetable filling that are wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together. Finished jiaozi can be boiled (水餃), steamed (蒸餃), pan-fried (煎餃, we call potstickers), or deep-fried (炸餃子).
An Easy Gyoza Recipe
Gyoza are really easy to make. Just mince, grate, and measure out your ingredients as called for and then mix the gyoza ingredients together in a bowl using your hands. These gyoza have a hint of heat from the addition of red chili powder. They also contain aka miso paste (red/dark miso paste), which has a wonderful pungent salty flavor.
A Tweaked Gyoza Recipe
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.
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.
Top Tips For This Gyoza Recipe
- If you like, you can really go all out and make your own wrappers.
- 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.
- The gyoza are first fried on their flat side (pleats up).
- To save gyoza for later, put the uncooked gyoza on a baking sheet leaving some space between to keep them from sticking, and put it in freezer. Transfer frozen gyoza into a freezer bag and store in the freezer up to a month. When you use frozen gyoza, do not defrost. Cook while frozen and steam for extra 1-2 minutes.
- 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. Substituting shiro miso paste? Then leave out the sugar and increase the salt by 1/4 teaspoon.
More Dumpling Recipes
- Chinese Soup Dumplings Recipe (with Pork & Crab)
- Xiao Long Bao
- Steamed Siu Mai Dumplings
- Curried Beef Dumplings
Have you tried this Gyoza recipe? Feel free to leave a star rating and I’d love to hear from you in the comments below!
Gyoza Recipe (Japanese Pan-Fried Dumplings)
Ingredients
- 4 cups loosely packed, minced Napa cabbage soft, green, leafy parts only
- 1 teaspoon kosher salt or 1/2 tsp table salt
- 10 ounces ground pork
- 2 teaspoons freshly grated ginger with a microplane grater
- 3 cloves garlic finely minced
- 1 stalk green onion green part only, minced
- 2 teaspoon Japanese miso paste red/dark miso paste
- 1 teaspoon Asian sesame oil
- 1/4 teaspoon red Asian chili powder optional
- 1/4 teaspoon sugar
- 40 dumpling wrappers
For cooking the dumplings:
- 4 tablespoon cooking oil like canola, vegetable
- 3/4 cup water
Dipping Sauce:
- 6 tablespoons soy sauce
- 3 tablespoons rice vinegar
- Several drops of chili oil or Asian sesame oil
Instructions
- 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, chili powder, 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.
- Have a small bowl of cold water ready. Lay a dumpling wrapper on a dry work surface, and place a 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.
- In a large skillet with a tight fitting lid, heat 1 tablespoon of the cooking 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.
- 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 teaspoon of the cooking 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.
- 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.
- While the dumplings are cooking, make the dipping sauce by mixing the soy sauce, rice vinegar and sesame/chili oil together in a small bowl.
Did you try this recipe? Please leave a star rating in the recipe card below and leave a review in the comment section! I always appreciate your feedback and I know other readers do, too!
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I should have known better than to look at this ! now i’m hungry…
i was very surprised that my dumplings came out so well , on other attempts they didn’t turn out so well , im sure this recipe was the difference . i made these for friends and they were well received , very tasty 🙂
Yummm! I love gyoza. I never tried soy sauce in my sauce before. I’m a big vinegar, ginger, and chili sauce fan.
Beautiful story. Thank you for sharing the recipe especially the background of how you became so familiar with this amazing yet so simple delicacy. I can only imagine the satisfaction you must have felt with your first bite that makes this dish such a crowd pleaser. Your appreciation for the time you spent honing your gyoza craft really came out and I enjoyed reading your piece and found it greatly satisfying. Now to cook!
Awesome Recipe! Thanks for posting this.
Not bad. You left out the most important part of making authentic Japanese Gyoza. You should also mince Nira with the cabbage as well. Nira is a Japanese scallion. I lived in Japan for 18 yrs & that is a must for authentic gyoza..
oh its so useful, there’s a story behind this “GYOZA”. Here it goes, My brother “Kuya” had a stroke, then when he came back home to Manila, I wasn’t able to visit him, since I live far from Manila, and my time was so occupied with work, I really have no time to travel going to Manila. Then I message her pretty cutie daughter , asking what are the things/food that would make my Kuya/brother SMILE again, since he’s still under going therapy, he can’t move his right arm & leg… Because I’m planning to make a visit to him. His daughter said, his favorite is gyoza, also juicy fruits and she said that what really will make my Kuya SMILE is to see me, and I’m so touch. The problem is , I don’t know what gyoza is….. and it’s only now that i search for it, and finding out that its a delicious food from Japan. Maybe when I’m not so busy, I’ll try to make my own gyoza, goodluck to me because i’m not good in cooking, But I know that your post will help me alot, Thanks alot for your post
I usually add a dash of sake into the mix. Other than that the recipe for my gyoza is mostly the same as my Chinese jiaozi.
I’ve been using this recipe continuously from 2011 and hands down it’s the best. It’s very authentic (we live in Japan now, temporarily, so I can tell) and the proportions are just excellent! Thank you for posting it!
Thank you so much Karolina! – Jaden
I wonder if I could find the dumpling wrappers in the nearby mart. It looks so good and not hard to make. Thank you for the recipe!
I found that refrigerating them for a bit improves their ability to cook properly. Maybe that’s just me.
Never made these but buy them at Walmart all the time…..so you DON’T cook the Pork first……I was just wondering if the Pork would get done??? That is my only worry……they say you have to be careful about Pork and cook it well…..
Also I see a lot of people use the Gyoza wrappers, I have not seen them here where I live, or the circle wonton wrappers only the square ones….but I did see where one person used them anyways and said they did fine….but just what is the difference in the two wrappers besides one being square and one being circle & square….
Not sure I can find the Miso here either !!!, recipe sounds a bit complicated to me 🙂 but delicious and I do love the ones I buy at the store…..
I will look for the square wrappers, but I do intend to make these as a lot of comments loved them…..
Thanks for posting this….
Now could you give us a good chicken fried rice recipe ? I have tried several online and they are just not the same as I buy at the Chinese restaurant !!!!! I always wondered if they put a certain ingredient in theirs that they are not telling us !!….
I love Chinese Food, but have not found any better than were we go to eat…..
Hi there! Yes, you are correct. You are starting with ground pork. After cooking first batch, use kitchen shears to cut into one dumpling and see if the pork is pink. If so, cover and cook for an additional minute and half. They cook very quickly! Walmart carries miso paste!
Here’s a great recipe for Chicken Fried Rice.
Thanks for the recipe! What’s the best way to keep the first batch warm while you cook the next one?
Hi Stephanie – Well, honestly, we eat as we go! You can also warm before serving in microwave (cover with paper towel) for 30 seconds.
Just wondering if the sesame oil used for frying is the pale sesame oil normally used for frying or the dark toasted sesame oil that’s used for flavouring… (and which one is used in the filling?)…
Hi there! I personally use cooking oil to fry the dumplings, as I do not like the taste of sesame oil as cooking oil. INSIDE the dumplings, use Asian roasted/dark sesame oil. I’m changing recipe to reflect this! Thanks!
These look delicious. Going to make some for my girlfriend and surprise her 🙂
Love it ! So Delicious & Yummy Looking !
These were absolutely delicious! We ground our own pork and added 1/2 a red bell pepper to it and the dish turned out amazing. Our store-bought wonton wrappers did not want to fold very well, so we made triangles, which still worked great. The sauce is also amazing!
Thank you!
nickandalonakitchen.com
My 4 year old son and I made these for dinner tonight. He couldn’t stop eating them.
We live in Okinawa and have had plenty of Gyoza in restaurants here. This recipe is as good, if not better, than any I have had here.
Thanks so much Brian! Tell your son I said “hello!”
My wife and I have been trying to make a similar style Japanese dumpling (her grandma’s recipe) but could not get the pleating right. Thanks so much for including the pictures along with your descriptions! A friend directed us to your article and our first test gave us much better results with her Grandma’s recipe! Thanks a bunch!
Thanks so much David!
What was your grandma’s recipe? Share please Dave?! I’ve really enjoyed making these – my go to for starters for the kids and keep well in the freezer. Thanks! Michael
I recall, while living in Okinawa for 4 years, eating my share of Gyoza. It was a delicious appetizer that would be served at the off base restaurant that was for merchant marines and sailors. The only difference that I can immediately point out is that, these are pan fried instead of deep fried. I have had them both ways and although I love both, I want to try to deep fry some. Any words of advice?
Hi Cathy! To deep fry the gyoza, heat a wok with lots of cooking oil to 375F. Or…use the Asian method and grab a wooden chopstick that’s uncoated (no plastic). Dip chopstick into oil – if you see tiny bubbles around the chopstick, the oil is ready to use.
Deep fry for a few minutes, until golden brown. Watch the heat, if the oil is too hot, the gyoza skin will fry before the insides cook completely.
Great recipe for gyoza. The images are top notch. I know what you mean about missing Japan and going to Mitsuwa for supplies. We have one near my house and it’s a lifesaver.
I love gyoza and always wondered how it’s made. Thanks for sharing this step by step guide.
thank you for this great recipe!
I loved the simple recipes you have provided, it looks like a healthy snack! thanks for the recipe, Rachael!
I tried to make this yesterday, and it was so much tastier than I thought!! Thank you for sharing this recipe :))
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!
Just finished eating. Absolutely perfect! They taste really good and are sooo crunchy.
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
Love this recipe Jaden and best of all, it looks like a healthy snack! Might try and give it a whirl next week!
I wonder if I make a huge batch of gyoza, is it ok to refrigerate all the uncooked leftovers in the freezer?
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.
how long can you freeze them for before they go bad?
My general rule with frozen foods – 6 months is about the max I keep foods
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!
Should nominate you for next Masterchef if I could, excellent recipe, one that I’d definitely try 🙂
I have a question about cooking the gyoza once they are frozen. Do you use the same technique?
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.
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!
I loved the simple recipes you have provided, my little daughter loves dumpling and I always try new ingredients so she does not get bored, thanks so much for providing me some!
Love it! Jaden
This dish also known as Yaki Gyoza?
Hi Leia – yes, it is called yaki gyoza in Japan.
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!
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.
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.
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.
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. 🙂
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.
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!
I made these for dinner and they are fantastic! Thanks for sharing your recipe Rachael
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!
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.
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?
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!
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?
there are round wonton wrappers, no need to buy square & cut round
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.
LOVE your ideas! Thank you!
Very clear instructions – thank you!
One big tip for people wanting to imitate the restaurant gyoza which I didn’t see here is to use black rice vinegar not normal rice vinegar for your dipping sauce. It makes an enormous difference!
hi, love these!
any specific instructions for the ones i froze? how should i go about cooking them from being frozen?
I made these gyoza using your recipe for wrappers. They were perfect. Thank you so much. My fiancee was so happy!
Made these tonight. One word… AMAZING! Thanks for the recipe!!
I originally found your site through the gyoza wrapper recipe but then found this gorgeous looking recipe for the innards! I’ve just made the dough and chopped some garlic and am taking a quick break to re-read the instructions….I’m very much looking forward to the end result as this is my first time making one of my favourite things!!!
I’ve been wanting to make gyoza lately and these look delicious! Going shopping for ingredients this arve, can’t wait to make them!
These look yummy!
Love gyoza and the photos make it so easy to understand. Love how you pleated it.
Made this today, very nice, but so much work! The kitchen is so messy now lol
Gutes Thema. Bin aber nicht ganz eurer Meinung, aber das ist ja auch kein Diskussionsforum hier. Bleibt am Ball.
I did not have miso paste or red chili pepper for mixture and rice vinegar for dipping sauce, but these gyozas taste pretty good. I have lived in japan before and have tasted alot of gyozas but only few of them can surpass these in taste. Overall taste is 4 stars out of 1-5 stars.
I can’t wait to try! Can you recommend a store bought wrapper brand – and any recommendations for freezing these?
Thanks!
Thanks for sharing!!! I eat Japanese food exclusively (for weight loss purposes) and I love learning more about the food. I’ve always loved Japanese culture, my parents lived there for several years before I was born, so I grew up with a house full of Japanese furniture and food. So I’m picking up where I can and trying to expose my child to the flavors just like I was.
This is my website of you are living in the West Sussex County on the UK.
I loved living in Japan the people and food were amazing. I have been teaching beginners Japanese Cooking for a few years.
I’m going to try your Gyoza recipe tomorrow and incorporate it into my lesson’s I will let you know how it goes.
Thanks 🌺
WoW! i just made these last night… fantastic recipe! thank you so much for posting it! the only thing i added was a little bit of chinese cooking wine for more flavor. i would have liked to use sake but i didnt have any on hand. they turned out better than anything you can get at the store or restaraunts!
Tried this recipe as my first attempt at gyoza. I added a shredded carrot and omitted the miso. They came out great. Definitely going to keep this one.
made these today! very time consuming because i had to make the wrappers but well worth the effort! tested these to see how they are and oh my goodness definitely going to be a house staple. next time will sub veggies for the pork because am not much of a meat eater
I made your wraps then followed your directions for stuffing and pleating them. I used ground chicken, rather than pork, and several veggies. The consistency of the wraps is perfect and it really was pretty simple to fill and pleat them. They turned out to be fantastic on my first try. Thank you so much!
Thanks for a great recipe! I’ve had this recipe bookmarked for ages and finally made them. So fun to make and even more fun to eat!
http://www.friedalovesbread.com/2011/06/gyozas-japanese-pan-fried-potstickers.html
Yum! I have tried a few recipes and this is my favorite. I always hate making gyoza because I am bad at the pleating part. This time I used a gyoza folder mold, and it made it SO easy. Try it if you haven’t. My kids love gyoza.
WAIT A MINUTE, I WAS JUST LOOKING AT THE APPETIZERS AND I THINK I JUST DIE AND WENT TO HEAVEN,OMGOMGOMGOMGOMGOMG, THIS LOOKS DELICIOSO, THANK YOU SOOOOO MUCH FOR THIS RECIPE!!!!!!!
I’ve always loved Japanese gyoza dumpings found in sushi bars, and I found this recipe whilst hunting out dinner ideas. When I learn that I actually had an Asian supermarket nearby, I was sold, I HAD to learn how to make these!
Turns out that these are well worth the effort! Homemade ones with your recipe are DIVINE! 😀
The only issues I’ve had is the edges of my wrappers going a bit dry and thus breaking when I go to pleat them, but I think this is due to me leaving them out to defrost out of their packaging.
Yum yum, thank you! 😀
These look awesome! My husband grew to love gyoza when we lived in Okinawa for 3 years. I’m going to surprise him and make these! Thanks!
These are amazing, thanks for the recipe!
Thanks so much for this great recipe and guide!! Even how to make the wrappers, which I plan on doing. I know I’ll screw up the first few times, but with your helpful, detailed instructions and pictures I’ll be sure to get the hang of it much faster!
The ingredients are compelling on their own. I’ve been searching all day for a great gyoza recipe that will stand even with the remembered potent taste of the dipping sauce, and this is definitely the one. I simply must make these as soon as possible!
I’ve been living in Japan for 3 months now and still have not found gyoza as good as these!
Gave this a try, but used shrimp instead of pork. I even made the homemade wrappers. Delicious. Thanks, i’ll be making these again.
well explained, especially on the folding part. Beautiful photos!
Your gyoza looks like the authentic ones that are made here at Komogaro, the local japanese restaurant that the asian people and pilots go and eat when in town. I aquired a taste for gyoza. It tasted better each time I ate them. I tried the frozen ones I bought in store, but they were bland and small.
Your recipe and the presentation makes me want to try to make them myself. I’m sure it will me much better than the frozen ones.
thanks
Thank you for sharing this, i thought its hard to make but its just easy, I will try this at home.
I love this post. 🙂 I cheated though, and didn’t use a cookie cutter to round my wrappers out… I pleated and snipped the finished dumpling with kitchen shears… haha! They came out just as lovely :). Thanks for sharing! I’ve been following this site for a while now 🙂
Thank you so much Julia!
Tried these for the first time tonight with great success! I’ve never worked with gyoza wrappers before, but it wasn’t too bad and I thought they turned out looking pretty good. I used regular, ol’ cabbage since I couldn’t find Napa cabbage and it worked fine, though I could see how it would be better with the leafier Napa variety. Thanks!
You seem like a nice person and your recipes are well chosen and interesting. This does not, however excuse the excessive use of pointless pictures on your web pages. Just because digital photography is easy does not mean it should be over used.
Let’s put this another way…. if a picture is worth a thousand words, think of all the pointless blathering you have foisted upon your readers. Less CAN really be more.
Wow, how nasty are you? Many of us really enjoy the pictures and the step by step – if you don’t, then just move on. I am always grateful when people take the time to do this. I do the same on my site and I always have positive feedback from people who appreciate being able to see how something is done. Why would you even bother to look, just scroll by if it bothers you. You sound bitter and jealous. Didn’t you even learn if you have nothing nice to say, say nothing! Ugh
“Less IS more” should apply to your judgmental attitude.
Oh – and I should add that I made 2 varieties: pork, and vegetarian (for me); I love the veggie route because I can put almost any veggie I’ve got in the fridge into the mix. Deelish!
~ j
Ok – made these for dinner guests (loved them!)…made them for a lunch guest (loved them!)…continually asked to make them for my husband..we love them. Thank you for this!
~ j
What a fun story, Rachel. I lived in Japan for just a couple of months (a l-o-ong time ago), on a U.S. military base mostly. I took Japanese language classes and the teacher, a native Japanese, took pity on me (I was alone there) and invited me to her home for dinner and was kind enough to give me “the experience” of going to someone’s home. She fed me gyoza, and I was hooked. I have made them, but never perfected the pleating part very well. Your instructions will help a lot!
I can’t wait to make these tonight ~ I will let you know how I make out!!
Making these today!!! 🙂
I’m getting hungry 🙂 Great-looking pics!!
can’t wait to try making gyoza, im sure my hubby will love it. adorable, so cute, your little girl.
Ah Rachael, one of my favorite foodies! I loved reading the story about your life in japan, that time with your neighbor sounds wonderful. I am envious 🙂 These look so incredibly delicious! Wish you could come to my house and we could “cook and talk” 😀
Hey, Jaden! Very cool of you to offer internship.
Rachael, you’re going great guns! All the best. I’m sure you’ll have lots of fun with Mrs H.
What an interesting recipe with the addition of aka miso! I think it will make a huge difference. In Japan I enjoyed gyoza with La-Yu chili oil.
These look AMAZING!!! I’m bookmarking this now and can’t wait to try them! I’ve done wontons before, even made homemade wonton wrappers…but I can’t wait to try the gyoza!
Loved your story about living in Japan. The skyline photo reminded me of my time living in Hawaii. It was so beautiful there!
These look so tasty and simple to make! I love your directions too! I cannot wait to give them a try!
Many thanks for the recipe!! when I was in Japan, *I also had my first baby there! Gyoza was my all time favorite food to eat!!! Yum…I also loved it when the vendors pushing a cart w/burning coals under small rocks, w/Yams and corn on the cob cooking…..they would say: “NockaJima” (definitely mispelled), and all the neighbors and me would go out and buy the yams and corn….(we lived off-base)…so many fond memories of Japan….their pastry!! Better than any French Pasterie’!
Beautiful pleating. I like the inclusion of miso paste in the filling. We usually use just soy sauce.
Hey Fujimama, really enjoyed hearing about your experience in Japan. Your daughter is ADORABLE. I love your clear step by step. My sister was OCD about her wontons, she hated us wrapping but we did it anyway. Definitely more fun to do with others.
Great post, well done! It will be awhile before I can attempt this recipe, but I am confidant that when I do, it will be easy with your excellent instructions. Mmmm…my family is going to love it. 🙂
Excellent presentation and you passed on some insightful tips. THANKS
Thanks so much for sharing Rachel, I really appreciate it! I’m no domestic goddess but your instructions were clear so I feel like I will attempt this sometime soon and possibly make my friends be my guinea pigs.
well congrats on new intern! always good to have! lovely pics as usual and the recipe, well u know how good it sounds! 🙂
I love gyoza, they’re my favorite simple dish to keep in the freezer. This looks like a great recipe.
Thanks for the detailed photos on how to pleat them. I think that’s what looks the most daunting to people but your explanation and photos help to break it down step-by-step!
You are a pro at this blogging. Great job. I really enjoyed the post. I want to visit Japan now! Your recipe sounds and looks great. I am trying these out on my family this weekend and then maybe will demonstrate to my class. They will really be impressed that a Southern girl can cook Aisan food. Thanks.
Jaden, your blog rocks !
Rachel, Thanks for sharing this Top Secret guioza recipe, especially the right technique to pleat them ! Love your blog and Squirrel and Bug ! I also adore the mini Japanese lessons I have with you !
Amazing. I love the story & your photos are gorgeous =D.
Thanks for documenting this so well! I am totally addicted to dumplings in all shapes and forms!
BINGO! I was just searching for an authentic gyoza recipe for a dinner party last night….This recipe will be perfect!!
Thanks~
I LOVE gyoza! I tried making them once, but they didn’t turn out that great. I think because I had no clue what I was doing. The red miso will give me an excuse to check out the Asian market down the street from my house.
Great story, and great recipe. I worked in a very traditional Japanese restaurant for a couple summers when I was in college. As the only non-Japanese employee there, it was quite a cultural learning experience. I loved everything about it! The food, my co-workers, the language, the traditions. Ever since then, I’ve wanted to visit Japan, but alas, haven’t made it there yet. One day! Thanks for the post, really enjoyed it.
You food bloggers are incredible! All that detail and stories. I love it. I haven’t watched Food Network in ages…
I have been traveling by boat, which means moving constantly. But I do prefer staying a while to get to know the place better. Where I am currently (TN), I am afraid to try Asian restaurants, so I make most of my meals. For tonight’s dinner, gyoza it is. Hope I can find the wrapper and napa cabbage:-)
I enjoy reading your experience, esp that of moving to another country and staying there for sometime. I find that very challenging and still do. I have been moving for the past two years and how I wish I could settle down in one place for longer.
Coincidentally, we recently made gyoza too 😀
I LOVE Rachel and read her blog often. I LOVED reading the story along with the tutorial. Now can you come make some Gyoza for me??? They look AWESOME!
Sooo cool that you are a Steamy Kitchen Rachel – Congrats!
Wow! This tutorial would have helped me out during our Washoku Warrior challenge a few months ago! These look fantastic Fuji Mama! Keep it up, you’re amazing…
Rachel, your post, recipe and pictures are absolutely wonderful! Outstanding job really… I also really enjoyed reading about your time in Japan… It is a very special place.
I have a question: What would you recommend as a meatless stuffing for the Gyosa? My first thought was shiitake mushrooms, but I would love to hear your recommendations.
Thank you so much! I will make these fore sure…
Beautiful post and beautiful pictures. Thanks for the step by step photo instructions.
These look AMAZING! I love the step by step photos! I can’t wait to make these…thanks for sharing, Rachael!
This looks amazing. Great post.
Thanks for the detailed instructions! These look great. Will have to try them sometime.
I lived just south of Yokohama for 11 years and gyoza is among my favorite foods. I’ve often thought of making them because I’ve yet to run across a Japanese restaurant in the US that cooks them properly.
Your story, more than anything else, has inspired me to give a go at making them at home.
Gambate!
Those are definitely Japanese style pot stickers. It’s ‘guy food’ as most guys love them. I prefer the boiled type they make in Beijing though – but that’s because I can eat more of them. =P
must try this …i love dumplings…thnx
These look great! I’ve never made gyoza, but I make pot stickers that look really similar. I love how living in a foreign country can completely change your outlook on cooking (and life!) Because of our time in Korea, meals seem like they’re missing something if they don’t include kimchi!