Gyoza are Japanese pan-fried dumplings with a savory pork and napa cabbage filling, characterized by a crispy fried bottom and tender steamed top. This recipe yields restaurant-quality results through proper filling seasoning and controlled pan-frying.
4 cups, loosely packed, minced Napa cabbage (use the frilly leafy half of the cabbage)
1/2 teaspoon table salt
9 ounces ground pork
1/2 tablespoon freshly grated ginger (with a Microplane grater)
2 - 3 cloves garlic, finely minced
1 tablespoon green onion (green part only), minced
2 teaspoon aka miso paste (red/dark miso paste)
1 teaspoon sesame oil
1 teaspoon crushed red chili pepper
1/4 teaspoon sugar
40 dumpling wrappers
For cooking the dumplings:
1 tablespoon sesame oil
1/2 cup water
Dipping Sauce:
6 tablespoons soy sauce
3 tablespoons rice vinegar
Several drops of chili oil or sesame oil (optional)optional
18 Ingredients
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Instructions
1
Toss the minced cabbage with the salt in a large bowl and let it sit for 10 minutes. Using both hands, or a cheese cloth, squeeze the cabbage firmly to drain and discard the excess water (prevent your dumplings from becoming mushy) and then transfer the cabbage to a deep bowl. Add the pork, ginger, garlic, green onion, miso, sesame oil, crushed red pepper, and sugar. Mix everything together with your hands until all the ingredients are evenly distributed. Using your hands, scoop the mixture into a ball, lift it, and then throw it back into the bowl. Repeat several times to tenderize the meat and help the mixture stick together.
2
Have a small bowl of cold water ready. Lay a dumpling wrapper on a dry work surface, and place a heaping teaspoon of the meat mixture in the center of the wrapper. With a fingertip moistened with water, trace a line along half of the edge of the round wrapper. Fold the wrapper over to enclose the filling, and pinch the wrapper in the center to seal the edges together at that spot. Holding the filled half-circle in the left hand, pleat the top of the wrapper from the middle out, pressing it to the flat edge of the wrapper at the back. Set aside the stuffed dumpling with the pleated-wrapper edge up. Repeat to make 40 dumplings in all.
3
In a large skillet with a tight fitting lid, heat 1 teaspoon of the sesame oil over medium-high heat. Carefully place as many of the dumplings that can fit without touching in the skillet with the pleated-wrapper edge up. Cook the dumplings for 3 minutes, or until nicely browned on the bottom. Check the progress by lifting 1 or 2 dumplings by their pleated edge.
4
Once the bottoms are nicely browned, use the skillet lid to shield yourself and carefully pour in 1/4 cup of the water. When the hissing and splattering die down, drizzle in 1/2 teaspoon of the sesame oil around the edge of the skillet. Place the lid on the skillet to trap in the moisture and then quickly lower the heat to keep the liquid at a bare simmer.
5
Check the dumplings after 2 minutes. When the wrappers appear slightly translucent and the meat feels firm when pressed lightly with a spoon, remove the lid and raise the heat slightly. Continue to cook until all the water has evaporated and only the oil remains (about 2 minutes). Once you hear a sizzling sound, shake the skillet. The dumplings should slide about. If they seem to stick to the skillet, move the skillet away from the stove and replace the lid for a moment. Remove the dumplings from the skillet with a broad flexible spatula. If you'd like, flip them over so that the seared surface faces up. Cook the remaining dumplings the same way. Serve the dumplings hot accompanied by the dipping sauce.
6
While the dumplings are cooking, make the dipping sauce by mixing the soy sauce and rice vinegar together in a small bowl. Pour the sauce into a small serving pitcher or distribute among individual dipping dishes.
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Tips & Notes
Pro tips
Squeeze excess moisture from minced napa cabbage before mixing the filling—this prevents soggy dumplings and helps the filling hold together.
Use a Microplane grater for ginger to release oils and distribute flavor evenly throughout the filling.
Fry gyoza on medium-high heat until the bottom is deep golden before adding water; this locks in crispiness even after steaming.
Fill and pleat gyoza just before cooking; filled wrappers left to sit absorb moisture and become harder to seal.
Substitutions
Ground pork → ground chicken or ground shrimp (adjust steam time by 1 minute for faster-cooking proteins)
Aka miso paste → 1/2 teaspoon soy sauce or omit (reduces umami depth but still edible)
Sesame oil → neutral oil like vegetable or peanut oil (reduces nutty aroma; use same amount)
Napa cabbage → bok choy or Chinese broccoli (slightly different texture; chop finely to match original ratio)
Storage & make-ahead
Store uncooked gyoza in a single layer on a parchment-lined tray in the freezer for up to 3 months; pan-fry from frozen, adding 2–3 minutes to steam time. Cooked gyoza keep refrigerated for 3 days; reheat in a 350°F oven or pan-fry with a splash of water until heated through.
Equipment
12-inch nonstick or cast-iron skillet · Microplane grater (for ginger) · Pastry brush or spray bottle (for water during steaming)
Common Questions
Can I make gyoza filling ahead of time?
Yes. Mix the filling up to 24 hours ahead and refrigerate in an airtight container. Fill gyoza wrappers just before cooking for best texture.
How do I get the crispy bottom without overcooking the filling?
Fry over medium-high heat for 2–3 minutes until golden, then add water and cover. Steam for 5–6 minutes; the bottom stays crispy while the filling cooks through.
Can I use ground chicken instead of pork?
Yes, ground chicken works as a leaner swap. Use the same weight; chicken may cook slightly faster, so reduce steam time by 1 minute.
What if I don't have aka miso paste?
Omit it or replace with 1/2 teaspoon soy sauce for umami depth. The flavor will be less complex but still delicious.
How many gyoza does this recipe make?
This filling yields approximately 24–30 gyoza, depending on wrapper size and how much filling you use per dumpling (roughly 1 tablespoon per wrapper).
