Satisfy your dumpling cravings with this crisp and tender pan-fried Japanese Gyoza recipe.
When we were teenagers, my friends and I enjoyed getting a big plate of gyoza at the mall cafeteria. We’d sit back, chat about boys, and dip our dumplings in soy sauce until we were satisfied. But it was always missing that “special something” that comes from hand-crafting decadent dumplings from scratch—today, this gyoza recipe comes in clutch!
Gyoza are golden brown dumplings that are both pan-fried and steamed to tender perfection. These delicate pockets of crimped dough are stuffed to the brim with shredded cabbage, ground pork, ginger, garlic, green onions, and a mix of soy sauce and sesame oil. With such a harmonious and classic combo, gyoza is a celebrated staple of Asian cuisine. This might be considered a simple side, but that doesn’t make it any less delicious.
Bursting with umami flavor and a chewy texture, gyoza is great for both parties and casual gatherings. For this reason, I suggest pre-making a large batch ahead of time that you can cook whenever the craving or occasion arises. Who needs takeout when your own kitchen becomes the restaurant?
Is gyoza Chinese or Japanese?
Although potsticker-style dumplings originated in China many centuries ago, gyoza in particular is a Japanese tradition. The main difference is that gyoza wrappers—the folded dough which holds the filling—are thinner and more delicate than those of Chinese dumplings. On the other hand, Chinese dumplings often have chewier and thicker wrappers, especially when boiled or steamed. While the differences are subtle, they are just enough to indicate that gyoza remains one-of-a-kind in the world of dumplings.
How do I store leftovers?
Once cooled to room temperature, leftover gyoza can be transferred to an airtight container and refrigerated for up to 3 days. Alternatively, you can freeze them for up to 1 month, then thaw them in the fridge overnight before reheating. To reheat, simply pop them in a pan on the stove with a splash of oil and fry for 3-5 minutes at medium temperature, until they’re warm all the way through.
Serving suggestions
Serve your gyoza dumplings with Gyoza Sauce, Homemade Hoisin, or Sweet and Sour Sauce for dipping. You can also keep it simple by mixing together soy sauce and a splash of rice vinegar in a small bowl, then topping it with sesame seeds. If you’d like your gyoza to be part of a larger meal, serve it with Pork Lettuce Wraps, Avocado Egg Rolls, Chicken Fried Rice, or Sesame Noodles.
Ingredients
- 1 1/2 cups finely shredded cabbage
- 3/4 teaspoon salt
- 1 pound ground pork
- 1 tablespoon minced fresh ginger
- 2 cloves garlic minced
- 1/3 cup green onions sliced
- 2 1/2 teaspoons soy sauce
- 1 1/4 teaspoons toasted sesame oil
- 4 teaspoons cornstarch
- 40 gyoza wrappers
- 3 tablespoons vegetable oil divided
Instructions
- Toss the shredded cabbage with salt in a bowl and let it sit for about 10 minutes so it softens and releases moisture.
- Squeeze out excess water from the cabbage. In a separate large bowl, mix together the ground pork, cabbage, minced ginger, garlic, green onions, soy sauce, toasted sesame oil, and cornstarch. Stir gently until thoroughly combined.
- Place one gyoza wrapper on a clean surface. Spoon about 1 tablespoon of the filling into the center. Moisten the edges with a little water and fold the wrapper in half, pressing to form 3–4 small pleats along the edge to securely seal the dumpling.
- Heat 1 tablespoon of vegetable oil in a nonstick skillet over medium-high heat. Place the gyoza in a single layer in the pan and fry until the bottoms turn golden brown, about 1 minute. Work in batches if needed, adding more oil each time.
- Add 1/4 cup of water to the pan and cover it immediately. Allow the dumplings to steam until the water evaporates and the wrappers become translucent, about 3 to 4 minutes.
- Carefully transfer the gyoza to a serving plate. Serve hot with a dipping sauce made by mixing soy sauce with a splash of rice vinegar.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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