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Crisp on the bottom, tender on top and full of juicy pork and cabbage, gyoza are Japan’s beloved pan-fried dumplings. They take a little folding practice, but the payoff — that shatteringly crisp base and savory filling — is worth it, and they freeze beautifully for later.
What is gyoza?
Gyoza are Japanese pan-fried dumplings with a thin wrapper and a savory filling, most often ground pork with cabbage and aromatics. They are cooked by a clever three-step method — fry, steam, then fry again — that gives one crackly side and a soft, juicy top.
Why you’ll love it
- One side crisp and golden, the rest pillowy and juicy.
- A great make-ahead: fold a big batch and freeze.
- Perfect as a main with rice, or as an appetizer for sharing.
Ingredients (makes ~24, serves 4)
| Ingredient | Amount | Where to find it / Substitutes |
|---|---|---|
| Round gyoza wrappers (wheat) | 24 | Asian grocery stores or online; round dumpling/potsticker wrappers |
| Ground pork | 300 g (10.5 oz) | Ground chicken also works |
| Green cabbage, finely chopped | 200 g (7 oz) | Napa cabbage is a good substitute |
| Garlic chives or scallions, chopped | 4 tbsp | Garlic chives (nira) are traditional; scallions work |
| Garlic, grated | 2 cloves | |
| Ginger, grated | 1 tsp | |
| Soy sauce (wheat, soy) | 1 tbsp | Tamari for gluten-free |
| Toasted sesame oil (sesame) | 2 tsp | |
| Salt | 1/2 tsp | For drawing water from the cabbage |
| Neutral oil | for frying | |
| To serve | Dipping sauce of soy sauce, rice vinegar and a little chili oil |
Dual units always: g (oz), ml (cups), ℃ (℉), tbsp/tsp.
How to make it
- Draw water from the cabbage. Toss the chopped cabbage with the salt and let it sit for 10 minutes. Squeeze out as much liquid as you can — this keeps the filling from turning watery.
- Mix the filling. Combine the pork, squeezed cabbage, garlic chives, garlic, ginger, soy sauce and sesame oil. Mix until slightly sticky.
- Fold. Place a spoonful of filling in the center of a wrapper. Wet the edge with water, fold in half, and pleat one side to seal against the flat side. Set each dumpling seam-up so it stands.
- Fry. Heat a little oil in a nonstick pan over medium-high. Arrange the gyoza flat-side down and fry for 2–3 minutes, until the bottoms are golden.
- Steam. Pour in about 60 ml (1/4 cup) water and immediately cover. Steam for 5–6 minutes, until the water has evaporated and the pork is fully cooked through.
- Crisp and serve. Uncover, add a few drops of sesame oil, and fry 1–2 minutes more until the bottoms are crisp. Serve with the dipping sauce.
Tips for success
- Squeeze the cabbage well; excess water is the main cause of soggy, split gyoza.
- Don’t overfill — about a heaped teaspoon per wrapper seals easily.
- To freeze, place folded gyoza on a tray until solid, then bag them and cook from frozen (add a minute of steaming).
Variations / Storage
- Storage: Store in a clean airtight container in the refrigerator and enjoy it soon — storage life varies with conditions.
- Variations: Swap in ground chicken; add finely chopped shiitake; or make them vegetarian with cabbage, mushroom and tofu.
FAQ
Q. What’s the dipping sauce for gyoza?
A. A simple mix of soy sauce and rice vinegar, often with a little chili oil (rayu). Adjust the ratio to taste.
Q. Can I cook gyoza from frozen?
A. Yes — no need to thaw. Fry and steam as usual, adding an extra minute of steaming to cook them through.
Q. Why did my gyoza stick to the pan?
A. Use a nonstick pan and enough oil, and don’t move them while the bottoms are setting.
