Authentic Japanese Gyoza Recipe: Learn How to Make Homemade Dumplings

Ingredients

  • 200g of ground pork
  • 1 cup of finely chopped cabbage
  • 2 green onions, finely chopped
  • 2 cloves of garlic, minced
  • 1 teaspoon of grated ginger
  • 1 tablespoon of soy sauce
  • 1 tablespoon of sesame oil
  • 1/4 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • 30 gyoza wrappers
  • 2 tablespoons of vegetable oil
  • 1/2 cup of water
  • For dipping sauce:
  • 2 tablespoons of soy sauce
  • 1 tablespoon of rice vinegar
  • A pinch of chili flakes (optional)

Steps and instructions

  1. In a large bowl, combine the ground pork, cabbage, green onions, garlic, ginger, soy sauce, sesame oil, salt, and pepper. Mix well until the ingredients are evenly distributed.
  2. Lay out a gyoza wrapper on a clean surface. Place a heaping teaspoon of the pork mixture in the center of the wrapper. Wet the edges of the wrapper with water. Fold the wrapper over the filling to create a half-moon shape. Press the edges to seal, then pleat them for a decorative effect.
  3. Repeat the filling and folding process with the remaining wrappers and pork mixture.
  4. Heat the vegetable oil in a large non-stick skillet over medium-high heat. Arrange the gyozas in the skillet, flat side down. Cook until the bottoms are golden brown, about 2-3 minutes.
  5. Add the water to the skillet and immediately cover with a lid. Let the gyozas steam for about 3-4 minutes, until the water has evaporated and the gyozas are cooked through.
  6. While the gyozas are cooking, prepare the dipping sauce by mixing together the soy sauce, rice vinegar, and chili flakes in a small bowl.
  7. Remove the gyozas from the skillet and serve immediately, accompanied by the dipping sauce.

Tools for making

Recipe variations

  • Vegetarian option: Substitute the ground pork with finely chopped mushrooms or tofu.
  • Shrimp filling: Replace the ground pork with chopped shrimp.
  • Chicken filling: Use ground chicken instead of pork.
  • Beef filling: Swap the pork for ground beef.
  • Gluten-free option: Use gluten-free gyoza wrappers or make your own gluten-free wrappers using alternative flours like rice flour or tapioca flour.
  • Spicy gyozas: Add a dash of hot sauce or chili paste to the filling for a spicy kick.
  • Pan-fried gyozas: Instead of steaming, cook the gyozas in the skillet until both sides are golden brown.
  • Baked gyozas: Arrange the filled gyozas on a baking sheet and bake in a preheated oven at 400°F (200°C) for about 15-20 minutes until crispy.
  • Crispy cheese gyozas: Sprinkle grated cheese on top of the gyozas in the skillet and let it melt for a cheesy twist.
  • Serve with different sauces: Experiment with different dipping sauces such as sweet chili sauce, ponzu sauce, or a combination of soy sauce and honey.

Recipe overview

Delight in the savory flavors of traditional Japanese cuisine with our homemade Gyoza recipe. These delicious dumplings are filled with a flavorful mixture of ground pork, cabbage, green onions, garlic, and ginger, all wrapped up in a delicate gyoza wrapper. Pan-fried for a perfect balance of crispiness and tenderness, these gyozas are complemented with a homemade dipping sauce that adds just the right hint of tang and spice. This recipe walks you through the process step-by-step, making it easy for even beginners to create this classic dish at home. Enjoy these gyozas as an appetizer, a side dish, or as part of a multi-course Japanese meal.

Common questions

  1. Can I use a different protein instead of ground pork? Absolutely! Ground chicken, turkey, or even tofu can be used as a substitute for ground pork in this recipe.
  2. Can I make my own gyoza wrappers? Yes, you can make your own gyoza wrappers from scratch. However, it requires more time and effort. Store-bought wrappers are a convenient option and work well for this recipe.
  3. Can I freeze the uncooked gyozas? Yes, you can freeze the uncooked gyozas. Place them on a parchment-lined tray and freeze until firm. Then, transfer them to a freezer bag or airtight container. They can be stored in the freezer for up to 3 months. To cook, simply thaw them in the refrigerator and follow the cooking instructions in the recipe.
  4. Can I use a different dipping sauce? Of course! While the suggested soy sauce and rice vinegar dipping sauce is traditional and delicious, feel free to experiment with other dipping sauces like ponzu sauce, garlic chili sauce, or a combination of soy sauce and black vinegar.
  5. Can I make the gyozas in advance? Yes, you can assemble the gyozas in advance and keep them covered in the refrigerator for a few hours before cooking. This can be helpful if you want to prepare them ahead of time for a party or gathering.

Serving dishes and utensils

  • Cutting board - Use a cutting board to chop vegetables and prepare the ingredients.
  • Knife - A sharp knife is essential for chopping vegetables and mincing garlic.
  • Mixing bowl - Use a mixing bowl to combine the ground pork, cabbage, and other ingredients.
  • Measuring spoons - Measuring spoons are helpful for accurately measuring the soy sauce, sesame oil, and other ingredients.
  • Skillet - A non-stick skillet is ideal for cooking the gyozas.
  • Lid - Use a lid to cover the skillet while the gyozas are steaming.
  • Spatula - A spatula or turner is useful for flipping and removing the gyozas from the skillet.
  • Small bowl - Prepare a small bowl for serving the dipping sauce.
  • Chopsticks - Chopsticks are commonly used for eating gyozas and dipping them into the sauce.
  • Plate - Serve the cooked gyozas on a plate for easy serving and presentation.

Origin stories

Gyozas, those delightful little dumplings that so many of us enjoy, were actually introduced to Japan from China during World War II. The soldiers stationed in Manchuria - a region in Northeast China - encountered the Chinese dumpling, called "jiaozi", and brought it back to Japan. The Japanese then adapted it to their own culinary tastes, creating a smaller, thinner-skinned version with more finely chopped fillings. This is the gyoza we know and love today. Interestingly, the word "gyoza" is derived from the pronunciation of "jiaozi" in the Shandong Chinese dialect.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.