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gyoza's on platter

Gyoza Recipe (Japanese Pan-Fried Dumplings)

Makes 40 dumplings
4.8 from 10 votes
Prep Time 40 mins
Cook Time 30 mins
Total Time 1 hr 10 mins
Course Appetizer
Cuisine Japanese
Servings 6 people
Calories 403 kcal


  • 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


  • 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.  


Sodium: 1798mgCalcium: 158mgVitamin C: 43.7mgVitamin A: 545IUSugar: 2gFiber: 3gPotassium: 596mgCholesterol: 38mgCalories: 403kcalSaturated Fat: 4gFat: 21gProtein: 17gCarbohydrates: 36gIron: 3.1mg
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