Gyoza

Name: Homemade Gyoza Recipe with Pork and Cabbage
Yield: 4 servings
Ingredients: 1 cup cabbage, cooked and minced; 1/2 lb ground pork; 4-5 green onions, chopped finely; 2 Tbsp soy sauce; 1 1/2 Tbsp Sake; 1 Tbsp sesame oil; 1-2 cloves garlic, grated; 2 Tbsp cornstarch; 30 gyoza wrappers; 1-2 Tbsp oil; 1/3 cup water; 3 Tbsp soy sauce; 3 Tbsp Rice Vinegar; 1 tsp chili oil (Rayu) or sesame oil

Gyoza are Japanese pan-fried dumplings filled with seasoned ground pork, minced cabbage, and aromatics, then crisped on one side for a textured, umami-rich appetizer or side dish.

Total

Servings

4

Difficulty

Medium

Est. Cost

$26–$43

Recipe Source

View original recipe

From Justapinch · by www.japanesecooking101.com

Ingredients

1 cup cabbage, cooked and minced
1/2 lb ground pork
4-5 green onions, chopped finely
2 Tbsp soy sauce
1 1/2 Tbsp Sake

1 Tbsp sesame oil

1-2 cloves garlic, grated

2 Tbsp cornstarch

30 gyoza wrappers

1-2 Tbsp oil

1/3 cup water

3 Tbsp soy sauce

3 Tbsp Rice Vinegar

1 tsp chili oil (Rayu) or sesame oil

14 Ingredients

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Instructions

1
Cook cabbage in boiling water in a pot for 1-2 minutes. Cool and mince.
2
In a large bowl, add the first 8 ingredients and mix well.
3
Take a sheet of gyoza wrapper in your hand and place a tablespoon size of meat mixture in the center of the wrapper. Moisten the edge along the lower half of the wrapper and fold the upper half of the wrapper up to meet the moistened edge. Fold one of the edges in a series of pleats (about 6), leaving the other edge smooth. Press the edges together to seal the gyoza. Another simpler way to fold is to first press the smooth edges together and then fold both edges into pleats. (This can sound a little confusing, but it's easy after watching the video.) Repeat for the rest of the wrappers.
4
Heat a pan at medium high heat and add oil. Place gyoza on a pan and cook until the bottom becomes golden brown.
5
Add water and immediately cover with a lid. Cook until water boils away.
6
Mix soy sauce, rice vinegar, and chili oil together for dipping sauce.

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Tips & Notes

Pro tips

Squeeze excess moisture from the minced cabbage before mixing with pork to prevent a wet filling that bursts wrappers during cooking.
Seal gyoza by wetting the wrapper edge with water, folding in half, then crimping one side with pleats—the flat sealed edge goes down in the pan for crispness.
Use medium-high heat and cook gyoza in batches without crowding; pan-fry flat-side-down for 2-3 minutes until golden, then add 2-3 Tbsp water, cover, and steam for 3-4 minutes.
Cornstarch in the filling absorbs excess moisture and helps the filling set; don't skip or substitute with flour as it can make the filling gluey.

Substitutions

Ground pork → ground chicken or shrimp (use 1/2 lb; shrimp may cook faster)
Sake → mirin, dry sherry, or omit entirely
Sesame oil → neutral oil like vegetable or peanut oil (reduces nuttiness but gyoza will still be good)

Storage & make-ahead

Store cooked gyoza in an airtight container in the refrigerator for up to 3 days; reheat in a skillet over medium heat with a splash of water, covered, for 2-3 minutes until warmed through. Uncooked gyoza freeze well for up to 2 weeks—cook from frozen without thawing.

Common Questions

Can I make gyoza ahead of time?

Yes. Assemble filled gyoza on a parchment-lined tray, freeze for 2+ hours, then store in a freezer bag for up to 2 weeks. Pan-fry from frozen, adding 1-2 minutes to cooking time.

What's the difference between gyoza and potstickers?

Gyoza are typically Japanese with thinner, smaller wrappers and a pan-fried finish on one side. Potstickers are Chinese and often fully crimped and cooked in a steamer-pan method.

Why does my gyoza filling leak during cooking?

Overstuffing or not sealing edges properly causes leaks. Use about 1 teaspoon filling per wrapper and press edges firmly to seal before cooking.

Can I substitute the sake in this recipe?

Yes. Use 1 1/2 Tbsp mirin, dry sherry, or rice vinegar for similar depth. Omit if unavailable—the soy sauce and sesame oil will still carry flavor.

How do I know when gyoza are done cooking?

The bottom should be golden brown and crispy, and the wrapper tops should be soft but set. If steaming, cook until the water is absorbed and the gyoza are translucent.