Gyoza (Japanese Dumplings)
Juicy Japanese dumplings filled with pork and cabbage, pan-fried to a crispy golden bottom and steamed until tender. Served with a dipping sauce of soy sauce and rice vinegar.
Gyoza arrived in Japan from China in the mid-20th century and quickly became a beloved side for ramen and a classic izakaya snack to pair with beer. The secret of the Japanese version is the yaki-gyoza technique: the dumplings are first pan-fried, then steamed under a lid to create a contrast between the crispy base and the silky top. At home they are folded by the whole family, and the signature pleated "scallop" shape has long been part of the country's culinary aesthetic.
🧺 Ingredients
🍽 4 servings👩🍳 Method
- 1
Cabbage
Finely shred the cabbage, sprinkle with 0.5 tsp salt and let it sit for 10 minutes. Then squeeze out the excess liquid by hand to keep the filling from getting watery.
- 2
Filling
Combine the ground pork with the squeezed cabbage, finely chopped green onions, garlic, grated ginger, soy sauce and sesame oil. Mix until the filling is smooth and slightly sticky.
- 3
Assemble
Place 1 tsp of filling in the center of a wrapper. Moisten the edge with water, fold in half and pleat one side to form the signature gyoza scallop.
- 4
Line up
Place the finished dumplings on a floured board without letting them touch, so they don't stick together. Fold all 24–28 this way.
- 5
Fry
Heat vegetable oil in a pan over medium heat. Arrange the gyoza bottom-side down in a tight circle and fry for 2–3 minutes until the base is golden.
- 6
Steam
Pour 70 ml of water into the pan and cover with a lid right away. Steam for 5–6 minutes until the water has almost fully evaporated and the wrappers turn translucent.
- 7
Crisp up
Remove the lid and let any remaining water evaporate. Fry for another 1–2 minutes uncovered so the bottom turns crispy and deeply golden again.
- 8
Sauce
Stir together the soy sauce, rice vinegar and sesame oil in a small bowl. Add a drop of rayu chili oil if you like a kick.
- 9
Serve
Transfer the gyoza to a plate crispy-side up so the crust stays crisp. Serve hot with the dipping sauce.
💡 Tips
- 💡
Squeeze excess water from the cabbage, or the filling gets watery and the wrapper tears.
- 💡
Don't overfill — a teaspoon of filling is enough to pleat neatly.
🔄 Swaps & variations
- 🔄
Vegetarian gyoza: mushrooms, cabbage and tofu instead of pork.
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❓ Frequently asked questions
What's the difference between gyoza and potstickers?
They're essentially the same: gyoza is the Japanese take on Chinese jiaozi. They're fried crisp on one side then steamed — the 'potsticker' method.
How do I get the crispy bottom?
Fry the gyoza in oil until the base is golden, add a splash of water, cover so steam cooks the filling, then let the water evaporate.
Can I freeze gyoza?
Yes: freeze them raw on a tray, then bag them. Cook straight from frozen, adding a bit more steaming time.
