Authentic Japanese Gyoza Recipe – Dough, Filling, and Sauce from Scratch

If there’s one dumpling that knows how to steal the spotlight, it’s gyoza. These Japanese pan-fried dumplings are golden on the bottom, tender on top, and filled with a juicy pork and veggie mix that basically melts in your mouth. Think of them as the cooler cousin of Chinese potstickers—sleeker, crispier, and with a dipping sauce that slaps.

Gyoza originated in China (where they’re called jiaozi) but have been fully adopted into Japanese cuisine. You’ll find them everywhere—from street stalls and ramen shops to family dinner tables. And while they look complicated, they’re surprisingly easy (and fun) to make at home.

This version uses classic pork and cabbage filling, but you can easily tweak it to be vegetarian, shrimp-packed, or spicy. Whether you’re meal-prepping, impressing friends, or just making a Friday night more fun, these gyoza hit every time.

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Ingredients (makes about 30 gyoza):

For the filling:

• Ground pork – 250g

• Napa cabbage – 1 cup, finely chopped

• Garlic – 2 cloves, minced

• Ginger – 1 tbsp, grated

• Soy sauce – 1 tbsp

• Sesame oil – 1 tbsp

• Sake – 1 tbsp (optional)

• Scallions – 2, finely chopped

• Salt – 1/4 tsp

• Black pepper – to taste

For the wrappers & cooking:

• Gyoza wrappers – 30 round wrappers

• Vegetable oil – 2 tbsp (for frying)

• Water – 1/4 cup (for steaming)

For the dipping sauce:

• Soy sauce – 2 tbsp

• Rice vinegar – 1 tbsp

• Chili oil – 1 tsp (optional)

• Sesame seeds – for garnish (optional)

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Step-by-Step Instructions:

1. Make the filling (10 minutes):
In a large bowl, mix ground pork, chopped cabbage, garlic, ginger, soy sauce, sesame oil, sake, scallions, salt, and pepper until well combined. Use your hands or a spoon to mix until sticky.

2. Fill the wrappers (15 minutes):
Place a gyoza wrapper in your palm. Spoon about 1 tsp of filling into the center. Wet the edge of the wrapper with water, fold it in half, and pleat one side while pressing to seal. Repeat until all dumplings are made.

3. Cook the gyoza (8–10 minutes):
Heat 1 tbsp oil in a nonstick skillet over medium heat. Add gyoza flat-side down in a single layer. Cook 2–3 minutes until bottoms are golden. Carefully add 1/4 cup water and cover. Steam for 4–5 minutes until water evaporates and tops are tender.

4. Finish with crisp (1–2 minutes):
Uncover, add a bit more oil if needed, and let gyoza crisp again for 1–2 minutes. Transfer to a plate crispy-side up.

5. Make the sauce and serve:
Mix soy sauce, vinegar, and chili oil in a small bowl. Garnish gyoza with sesame seeds and serve hot with dipping sauce.

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Pro Tip:

Don’t overfill the wrappers. It’s tempting, but too much filling means they won’t seal well and could burst while cooking. Also, use a nonstick pan with a tight lid for the classic “steam then crisp” method. Want to freeze extras? Freeze them raw, then cook straight from frozen (add 1–2 minutes to the steam time).

Bonus move: Use a flour-water “slurry” to create a crispy lace edge for Instagram-worthy dumplings.