Japanese GYOZA (Dumplings)

Name: Japanese Gyoza (Dumplings) - Traditional Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 40 servings
Cuisine: Japanese
Ingredients: 1 1/2 cups green cabbage, very finely chopped; 1 tsp salt, separated; 1 lb / 500g ground pork (mince) (fattier the better); 1 cup garlic chives, finely chopped (Note 1); 1 garlic cloves, crushed; 1 tsp ginger, grated; 1 tsp sesame oil; 1 tbsp cornstarch / corn flour; 2 tsp soy sauce; 1 tsp cornflour (cornstarch) - for tray; 40 - 45 round wonton (gyoza) wrappers (Gow Gee wrappers) - 1 1/2 packets (Note 2); 3 tbsp vegetable oil (or other cooking oil); Soy sauce; Rice wine vinegar; Chili oil (Rayu is Japanese chili oil)

Japanese gyoza are pan-fried pork dumplings with a crispy bottom and tender wrapper, filled with cabbage, garlic chives, ginger, and sesame oil. This traditional recipe produces authentic dumplings with balanced umami flavors and a signature golden crust.

🌍Japanese

Total

45 min

Servings

40

Difficulty

Hard

Est. Cost

$28–$46

Recipe Source

View original recipe

From Recipetin Eats · by Nagi | RecipeTin Eats

Ingredients

1 1/2 cups green cabbage, very finely chopped
1 tsp salt, separated
1 lb / 500g ground pork (mince) (fattier the better)

1 cup garlic chives, finely chopped (Note 1)

1 garlic cloves, crushed

1 tsp ginger, grated

1 tsp sesame oil

1 tbsp cornstarch / corn flour

2 tsp soy sauce

1 tsp cornflour (cornstarch) - for tray

40 - 45 round wonton (gyoza) wrappers (Gow Gee wrappers) - 1 1/2 packets (Note 2)

3 tbsp vegetable oil (or other cooking oil)

Soy sauce

Rice wine vinegar

Chili oil (Rayu is Japanese chili oil)

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Instructions

1
Combine cabbage and 1/2 tsp salt in a small bowl, then set aside for 20 minutes to allow the cabbage to wilt slightly.
2
Place remaining Filling ingredients (including remaining 1/2 tsp salt) in a large bowl. Squeeze out any excess water from the cabbage and add to the bowl.
3
Use your hands to mix the Filling.
4
Sprinkle a baking tray with 1 tsp of cornstarch / cornflour.
5
Place 1 gyoza wrapper on your palm (left hand for right-handed people). Dip your finger in water and run it around the edge of half the gyoza wrapper (to seal).
6
Place 1 slightly heaped tbsp of Filling on the wrapper. Fold wrapper over and use your right hand assisted by your left hand thumb to create 4 pleats. Press to seal and place on the tray. Repeat with remaining wrappers. (See video for demo)
7
Heat 1 tbsp oil in a large skillet (that has a lid) over medium high heat.
8
Place about 12 gyoza in rows, slightly overlapping each other. Cook until the underside is light golden, then pour 1/3 cup of water around the gyoza and place the lid on.
9
Cook until the water has completely evaporated (so the golden underside is not wet and soggy) and the wrapper is slightly translucent on top - about 3 to 4 minutes. (See video)
10
Use an egg flip to transfer onto a plate upside down i.e. golden side up.
11
Serve with Dipping Sauce.
12
Serve each ingredient separately so people can mix according to their taste. I use about equal portions of soy sauce and vinegar with a generous splash of chili oil.

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Tips & Notes

Pro tips

Salt the finely chopped cabbage and let it sit 5 minutes, then squeeze out excess moisture firmly—this prevents a soggy filling and watery gyoza.
Use fattier ground pork (15-20% fat) for juicier, more flavorful dumplings; lean meat can result in a dense, dry filling.
Fold consistently with even pressure—seal edges tightly to prevent filling from leaking during pan-frying and steaming.
Pan-fry over medium-high heat until bottoms are deep golden before adding water; this locks in the crispy texture before steaming.

Substitutions

Ground pork → ground chicken or beef (note: use fattier cuts; beef 80/20 blend works well)
Garlic chives → green onions/scallions (increase to 1.5 cups and add 1 extra clove minced garlic)
Sesame oil → neutral oil like vegetable or peanut oil (note: reduces traditional nutty flavor)
Soy sauce → tamari or coconut aminos (note: adjust quantity as these vary in saltiness)

Storage & make-ahead

Store cooked gyoza in an airtight container in the fridge for up to 4 days; reheat in a pan with a splash of water over medium heat until warmed through. Freeze uncooked gyoza for up to 3 months.

Equipment

gyoza wrappers (store-bought) · large skillet or non-stick pan · steamer lid or aluminum foil to cover pan

Common Questions

Can I make gyoza filling ahead of time?

Yes, prepare the filling up to 1 day ahead and refrigerate in an airtight container. Fill wrappers just before cooking for best results.

What are garlic chives and can I substitute them?

Garlic chives (Chinese chives) have a mild garlic flavor. Substitute with green onions/scallions (use 1.5 cups) or regular chives mixed with minced garlic.

Why is my gyoza filling watery?

Chop cabbage finely and salt it first to release excess moisture, then squeeze dry before mixing with other ingredients. The cornstarch also helps absorb moisture.

How do I get the crispy bottom without burning the top?

Pan-fry over medium-high heat until bottoms turn golden, then add water (about 1/4 cup), cover immediately, and steam for 5-7 minutes until wrappers are translucent.

Can I freeze uncooked gyoza?

Yes, freeze on a tray unwrapped for 2 hours, then transfer to freezer bags for up to 3 months. Cook from frozen, adding 1-2 extra minutes to steaming time.