This homemade gyoza recipe is so much better than in the Japanese dumplings you get in the restaurant. Little delicate dumplings filled with ground pork and veggies pan fried and then steamed to perfection. Like little bites of heaven!
This gyoza recipe is our favorite and the dumpling sauce is good enough to drink!
If you have never had homemade gyoza dipping sauce, you are in for a serious treat!
What Is Gyoza?
Gyoza are little dumplings filled with meat and vegetables. They are usually filled with pork or shrimp and then cabbage, ginger, garlic and carrots. They can also be made vegetarian. The filling is stuffed into a tiny round wraper and then pinched together.
They are pan fried and steamed, then served as an appetizer or side dish along with a dipping sauce.
The first time I made these gyoza they turned out fantastic! So now I’m hooked. Homemade tastes a million times better than store bought or even from a restaurant, even though it is a bit more work.
They freeze really well so Debbie and I always make a whole bunch at once and freeze them so we often have them on hand ready for a craving, if a couple friends drop by, or we need a quick weeknight meal.
Ingredients In This Gyoza Recipe:
Our recipe is pork based and it has the following ingredients:
- ground pork
- finely shredded cabbage – you can use napa cabbage or regular cabbage
- grated carrot
- sesame oil
Get creative! You can pretty much make these gyoza dumplings from anything you like. Here are some ideas:
- ground chicken
- ground beef
- green onions
- make them vegetarian
How to Make the Filling:
Ok, this part is really easy.
- Start by shredding the cabbage and the carrots. Dice the onions really small. Mince or grate your garlic and ginger.
- Add all of these to a bowl with the raw ground pork.
- Add the sesame oil on top and a little salt.
- Get in there with your hands and mix it up really well.
If you want to, you can throw the onion and cabbage into a saute pan with a little oil and cook just until they are wilted. Its not necessary, but you might prefer your cabbage to melt into the meat a little more. That’s fine and totally up to you. I’ve done it both ways.
Gyoza wrappers are found in most grocery stores. Using the store bought wrappers is the easiest.
Try to use proper gyoza wrappers as they are round and work the best. But if you can’t find any, you could use square wonton wrappers and just use a large ring cutter to cut them into a circle. Or you can make your own, but that is an undertaking all on its own!
How to Wrap Gyoza:
Now you have to wrap your gyoza filling.
Wrapping your gyoza can be a little intimidating, but with a little practice, it becomes pretty easy.
- take a wonton wrapper and wet the edges of the wrapper using a finger dipped in water. (its very helpful to have a little water bowl beside you)
- drop a teaspoon size ball of filling in the center
- close the wrapper in half around the filling and pinch the center top edge shut
- then starting in the center, make a pleat on one side and pinch it. Then make another and another all down the one side.
- go back to the center and pleat the other side.
- repeat the process until all your gyoza are wrapped.
Check out this link to watch a tutorial on folding homemade gyoza. Scroll to the last part of the video as she does 3 different kinds.
It helps to have a friend to do this with. Or a good show on tv and a glass of wine. Or some good music. Whatever makes you happy 🙂
Watch How to Make Gyoza
How to Cook the Dumplings
- Add some oil to a frying pan (with a lid) on medium heat. Add the gyoza and shake the pan so they don’t stick.
- Let them cook till they are golden brown on the bottoms or on the one side. I like to pan fry one side and then the other, but you can just cook the bottoms if you want to.
- Add 1/3 cup of water to the pan, close the lid, cook for 2-3 mins or until the water is mostly evaporated then open the lid and take them out right away. They can start to stick to the pan if you wait too long.
- If the gyoza start to stick to the pan, add a little water and give them a shake.
- If you want the bottoms crispy again you will have to fry them again in a little more oil.
And that’s it. All done in one pan!
The Dumpling Sauce
I have to say a little something about this gyoza sauce. I am not actually a fan of the dumpling sauce that you get in restaurants. To me it just tastes like soy sauce. Not very exciting.
This one is much different and has green onions, garlic, ginger, sesame oil, and a touch of heat. You just mix the ingredients together in a bowl and let them sit for 15 mins. It gets so aromatic and flavorful. Now I can’t eat gyoza without it. Its just not even worth it. I’m telling you…
What Makes a Good Dumpling Sauce
The best dumpling sauce or gyoza dipping sauce has a balance of flavors. Its salty, tiny bit sweet, spicy and with a slight tang from the rice vinegar.
We like to make our dumpling sauce a bit before we are going to eat it. At least an hour before. You don’t have to, but if you do, the flavors melt together so nicely and it tastes even better.
How to Serve Your Homemade Gyoza:
I would eat these as a meal if I was just making them for dinner for Kevin and I. Served with a side salad, 6 for me and 10 for him would be enough for us which makes these a super quick dinner if I already have the gyoza made and frozen.
If I was serving these to a group, I would serve 3 – 4 per person as an appetizer only. I would pair them with a nice big chopped salad with a honeyed ginger and sesame dressing and you have a nice light but very satisfying meal.
Make sure to serve your Japanese dumplings with plenty of dumpling sauce!
Its more than likely that most of your family and friends will have only ever had restaurant gyoza and when they taste your gyoza recipe, they will be blown away because they will be the best gyoza they have ever had.
Even if they don’t look as perfect as they look in the restaurants. It can take a little practice to make really pretty gyoza.
How to Store Gyoza (Freezing Gyoza)
If you are not going to eat all your gyoza right away, the best way to store your gyoza is to freeze them. They freeze really well in an airtight container or even a ziplock back for a couple months. Because they freeze so well, its a good idea to make a double or triple batch.
Make sure to freeze them before cooking, not after. Lay them on a parchment lined tray, freeze them like this and then transfer them to a bag or container. If you freeze them while they are touching, they will stick together when you try to cook them.
When you go to cook your gyoza, cook from frozen according to the same instructions.
Frequently Asked Questions:
What vinegar do you use for dumpling sauce?
Always rice vinegar!
How long do you boil dumplings?
Not at all! You should pan fry first and then steam them. Just for a couple mins.
Whats the difference between a gyoza and a potsticker?
Not much, but there are tiny differences. Gyoza tend to be smaller and more delicate with a thinner wrapper. Gyoza are Japanese and potstickers are Chinese.
How do I make gyoza without sticking?
You use the method outlined in this recipe. Fry – steam – fry. Fry the gyoza first then add water to steam, which also loosens them from the bottom of the pan.
- A nice big tray that fits lots of gyoza, but still fits in the freezer (this one is the best for all kinds of baking as well)
- Parchment paper is a must to keep the gyoza from sticking to the tray. We use parchment paper for SO many things. Its good to have on hand.
- Gyoza Wrappers – these are the perfect little wrappers.
- Frying pan with a lid – we LOVE our stainless steel frying pans
- Dumpling press – Ive never tried one of these, but I might one day. Can you imagine how quick it would be to make a million gyoza with this little guy:
And now your set! Happy gyoza making 🙂
Other Recipes You Might Like:
- gyoza lettuce wraps
- thai cashew chicken stirfry
- quick and easy pad thai with chicken
- thai red curry stirfry with chicken
If you’ve tried this homemade gyoza recipe then don’t forget to rate the recipe and let us know how it turned out in the comments below. We love hearing from you!
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Homemade Gyoza Recipe and the Best Dipping Sauce Ever
FOR THE GYOZA
FOR THE GYOZA SAUCE
- 1 tbsp vegetable oil (coconut, olive, sunflower)
- 1 tsp sesame oil
FOR THE GYOZA
- Add the pork, onion, garlic, ginger, carrots, cabbage, sesame oil and salt to a large bowl and mix well.
- When you are ready to start wrapping the gyoza, lay a few wrappers down on a clean surface and wet the edges of each one all the way around with a wet finger. (it helps to have a little bowl of water beside you)
- Spoon 1-2 tsp of filling into the middle of the wrapper and fold the wrapper in half over the filling. Pinch the edges to seal and then make little folds and squeeze them together along the edge of the gyoza.
- Lay the gyoza on a tray and make sure the gyoza dont touch each other. They can stick easily.
- Add some oil to a frying pan (with a lid) on medium heat. Add the gyoza and shake the pan so they don’t stick. Let them cook till they are golden brown on the bottoms or on the one side. I like to pan fry one side and then the other, but you can just cook the bottoms if you want to.
- Add 1/4 cup of water to the pan, close the lid, cook for 2-3 mins or until the water is mostly evaporated. Add 1/2 tsp sesame oil or other oil and shake to coat the bottom of the pan and cook till the bottoms of the gyoza are crispy again.
FOR THE GYOZA SAUCE
- In a medium bowl, mix together the rice vinegar, soy sauce, garlic, ginger, sesame oil, green onion and chili flakes. Let the sauce sit for around 15 mins before you start dipping.
If you freeze them, make sure you do it on a tray so they dont touch. Then once they are frozen you can put them into zip lock bags.