Gyoza (Japanese Pork Dumplings)
Let’s bring authentic Japanese Gyoza to your table! With their crispy wrappers and a filling that bursts with the rich juiciness of savory pork and the natural sweetness of cabbage, Gyoza are a beloved dish enjoyed across generations in Japan. My recipe stays true to the traditional Japanese style—light enough to eat by the dozen, yet packed with deep, umami-rich flavor in every bite.
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Servings: 20 -25 pieces
Ingredients
- 8 oz green cabbage or napa cabbage
- ¼ tsp salt (for the cabbage)
- 1 oz garlic chives
- 6 oz ground pork
- 20-25 gyoza wrappers (You can make about 25 gyoza with 3.5-inch [9 cm] wrappers, or about 20 gyoza with 4-inch [10 cm] wrappers. I recommend using Japanese gyoza wrappers, as Chinese wrappers tend to be thicker.)
- 1 Tbsp toasted sesame oil (for coating the pan)
- ⅘ cup hot water (The exact amount depends on the size of your pan. I used about ⅖ cup [100 ml] per batch; it will be used in step 7.)
- 1 Tbsp toasted sesame oil (for the final drizzle)
Seasonings for the gyoza filling:
- 1 tsp grated garlic
- 1 tsp grated ginger
- 1 Tbsp sake
- ½ tsp sugar
- ½ tsp salt
- 1 Tbsp soy sauce
- 1 Tbsp toasted sesame oil
- 1 tsp potato starch or cornstarch
Gyoza dipping sauce:
- 1 Tbsp rice vinegar
- 1 Tbsp soy sauce
- la-yu (Japanese chili oil) (optional)
Instructions
- Chop the cabbage into pieces roughly ¼ inch (5 mm) in size. Sprinkle it with salt, mix well, and let it sit for about 10 minutes. Then, squeeze out any excess moisture by hand.
- Finely chop the garlic chives.
- In a large bowl, combine the ground pork with the seasonings for the gyoza filling (grated garlic, grated ginger, sake, sugar, salt, soy sauce, ground black pepper, toasted sesame oil, and potato starch or cornstarch). Mix thoroughly until the mixture becomes sticky.
- Add the cabbage and garlic chives to the pork mixture, and gently stir to combine. The gyoza filling is now ready.
- Prepare the gyoza wrappers and a small bowl of water. Place a wrapper in the palm of your non-dominant hand, and scoop some gyoza filling (about 1 Tbsp; ideally, as much as the wrapper can hold without spilling out when folded) with a small spatula or spoon, and place it in the center of the wrapper. Then, dip the tip of your dominant index finger into the small bowl of water and lightly moisten the edge of the wrapper. Using the thumb and index finger (or middle finger) of your dominant hand, fold the wrapper and pleat the edges to seal the gyoza. Repeat until all the wrappers or filling are used up.For a detailed guide on pleating gyoza, see the “How to Wrap Gyoza” section above.
- Coat a pan with about ½ Tbsp of sesame oil, spreading it evenly. Arrange the gyoza in a row or in a circle with a little space between each, pressing them gently against the pan.Cook only as many gyoza as will comfortably fit in the pan at a time. I cooked mine in two batches, but the number of batches will vary depending on your pan size. Adjust the amount of sesame oil according to the size of your pan.
- Heat the pan over medium heat. Once the pan is hot, add enough hot water to come about one-fourth to one-fifth of the height of the gyoza. Cover with a lid and steam for about 4 minutes.
- Remove the lid, and if any water remains in the pan, continue cooking until it has evaporated. Then, drizzle about ½ Tbsp of sesame oil over the gyoza and cook them for another 1-2 minutes, until the bottoms are golden brown and crispy. (Adjust the amount of sesame oil according to the size of your pan.)
- Transfer the gyoza to a plate, crispy side up. Serve with dipping sauce on the side. Wipe the pan quickly with a paper towel, then cook the next batch of gyoza.
To make gyoza dipping sauce:
- In each small dish, mix rice vinegar and soy sauce in a 1:1 ratio (or 6:4 or 7:3, if you prefer), then add a few drops of la-yu to taste.
Notes
- Take the gyoza wrappers out of the refrigerator about 30 minutes before you plan to use them. This will make them easier to handle when wrapping the gyoza.
- Cooked gyoza can be stored in the refrigerator for up to 2 days, although they will lose their crispiness.
- Uncooked gyoza are more perishable, so keep them in the refrigerator for no more than a day. It is best to cook them as soon as possible or freeze them for longer storage.
Nutrition
Calories: 69.45kcal Carbohydrates: 5.5g Protein: 2.58g Fat: 4.07g Saturated Fat: 1g Polyunsaturated Fat: 1.1g Monounsaturated Fat: 1.67g Cholesterol: 6.8mg Sodium: 210.88mg Potassium: 61.1mg Fiber: 0.48g Sugar: 0.53g Vitamin A: 74.48IU Vitamin C: 5.13mg Calcium: 11.59mg Iron: 0.45mg
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