Gyoza Recipe

When making gyoza, remember to both steam and fry them to get soft and crunchy textures.

The secret to making everyone’s favorite Japanese dumpling? Don’t just steam it; fry it, too!

Gyoza Recipe team
When making gyoza, remember to both steam and fry them to get soft and crunchy textures.
Prep Time 45 minutes
Cook Time 15 minutes
Resting Time 30 minutes
Total Time 1 hour
Course Appetizers
Cuisine Japanese
Servings 40 to 50 dumplings


Gyoza Ingredients

  • 1/2 kilo pork use ground pork
  • 3 leaves cabbage minced
  • 2 stalks green onion minced
  • 2 shiitake mushrooms minced
  • 1 clove Garlic minced
  • 1 teaspoon ginger minced
  • 1 teaspoon Nori (dried seaweed) minced
  • 1/2 tablespoon sake (japanese rice wine)
  • 1/2 tablespoon sesame oil
  • 1 teaspoon Soy Sauce
  • 1/4 teaspoon Salt
  • 1/8 teaspoon black pepper
  • 40 to 50 gyoza wrappers available at New Hatchin Japanese Grocery
  • 3 tablespoons vegetable oil to fry
  • 2 tablespoons sesame oil to drizzle
  • 4 tablespoons Soy Sauce
  • 2 teaspoons mirin (japanese sweet rice wine)
  • 2 teaspoons sugar
  • 2 tablespoons water


  • Make the filling: Combine all ingredients in a bow: pork, cabbage, green onions, shiitake, garlic, ginger, nori, sake, sesame oil, soy sauce, salt, and pepper.
  • Take a gyoza wrapper and place it on your palm. Place 1 to 2 teaspoons filling on the center. Fold wrapper over, pleat, and seal.
  • Heat half of the vegetable oil in a large pan. Fry gyoza, flat side down, in one layer. Do this in batches, making sure not to overcrowd the pan. [ArticleReco:{"articles":["14830"]}]
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