There is nothing more satisfying than biting into a homemade gyoza, with its perfectly crispy, golden-brown bottom, juicy pork filling, and soft, delicately steamed top. This recipe will show you how to create authentic Japanese pan-fried dumplings right in your own kitchen, and you’ll be amazed at how rewarding the process is. The magic of gyoza lies in the pan-fry-then-steam technique, which creates that signature texture that’s simply irresistible. Perfect as a crowd-pleasing appetizer or a fun main course, this is a recipe you’ll want to make again and again.
Prep Time: 45 mins (includes folding time)
Total Time: 60 mins
Servings: 4-5 (makes about 40 gyoza)
Ingredients:
For the Gyoza Filling:
- 1 lb Ground Pork
- 1/2 head Napa Cabbage, finely chopped
- 1 bunch Garlic Chives, finely chopped (or 4-5 scallions, green parts only)
- 3 cloves Garlic, minced
- 1 inch Ginger, freshly grated
- 2 tbsp Soy Sauce
- 1 tbsp Toasted Sesame Oil
- 1 tbsp Sake (or dry sherry)
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1 (40-count) package Gyoza Wrappers, round
For Cooking & Serving:
- 2 tbsp Neutral Oil, like vegetable or canola oil, divided
- 1/2 cup Water, for steaming
- Soy Sauce, for dipping
- Rice Vinegar, for dipping
- Chili Oil, for dipping
Instructions:
- Prepare the Cabbage: Place the finely chopped napa cabbage in a bowl and sprinkle with the 1 tsp of salt. Let it sit for 15 minutes to draw out excess water. Then, place the cabbage in a cheesecloth or clean kitchen towel and squeeze out as much liquid as possible. This step is crucial for a well-textured, non-soggy filling.
- Make the Filling: In a large bowl, combine the squeezed cabbage, ground pork, garlic chives, minced garlic, grated ginger, soy sauce, sesame oil, sake, and black pepper. Mix with your hands or a spoon until just combined. Do not overmix.
- Fold the Gyoza: Place a gyoza wrapper in the palm of your hand. Spoon about 1-2 teaspoons of filling into the center. Dip your finger in a small bowl of water and trace it along half of the wrapper’s edge. Fold the wrapper in half over the filling to create a half-moon shape. Starting from one end, make small, overlapping pleats along the wet edge, pressing firmly against the flat edge to seal. Place the finished gyoza on a lightly floured baking sheet.
- Pan-Fry the Bottoms: Heat 1 tbsp of oil in a large non-stick skillet over medium-high heat. Arrange the gyoza in a single layer, flat-side down, making sure they don’t touch too much. Cook for 2-3 minutes, or until the bottoms are golden brown and crisp.
- Steam the Gyoza: Carefully pour about 1/2 cup of water into the hot skillet (it will sizzle and steam aggressively). Immediately cover the pan with a tight-fitting lid, reduce the heat to medium-low, and let the gyoza steam for 5-6 minutes, or until the wrappers are translucent and the pork is cooked through.
- Re-Crisp the Bottoms: Remove the lid and increase the heat back to medium-high. Allow all the remaining water to evaporate. Let the gyoza cook for another 1-2 minutes until the bottoms are dry and extra crispy.
- Serve: While the gyoza cook, mix soy sauce and rice vinegar to your preferred ratio in small dipping bowls. Add a few drops of chili oil if you like a bit of heat. Serve the gyoza immediately, crispy side up.
Recipe Notes:
- Folding Technique: Don’t worry about making perfect pleats on your first try! The most important thing is to ensure the gyoza are sealed tightly so the filling doesn’t come out during cooking.
- Freezing Gyoza: This recipe is great for batch-making. To freeze, place the uncooked, folded gyoza on a parchment-lined baking sheet in a single layer and freeze until solid. Then, transfer them to a freezer bag. You can cook them directly from frozen, just add 2-3 extra minutes to the steaming time.
- The Best Pan: A large, flat-bottomed non-stick skillet with a tight-fitting lid is the best tool for making perfect gyoza.
- Crispy Skirt (Hane-tsuki Gyoza): For an extra-crispy, lacy “skirt” connecting the gyoza, mix 2 tsp of all-purpose flour or cornstarch into the 1/2 cup of water before adding it to the pan for steaming.
- Filling Variations: You can easily substitute ground chicken, turkey, or even finely chopped mushrooms and tofu for a vegetarian version.
There you have it – delicious, authentic, and incredibly satisfying homemade gyoza. The process of folding each delicate parcel is part of the fun, and the reward is a platter of dumplings that are far better than any you can buy. We hope you enjoy making and eating these crispy, juicy delights! Happy cooking!
Estimated Nutritional Information (per serving of 8 gyoza)
Calories: 380; Protein: 18g; Fat: 17g (Saturated Fat: 6g); Carbohydrates: 36g (Sugar: 2g); Sodium: 950mg
Disclaimer: Nutritional information is estimated and can vary depending on specific ingredients, brands, and serving sizes used. This information is provided for guidance only and should not be considered a substitute for professional medical or nutritional advice.
