Gyoza
Pan-Fried Pork Dumplings
Gyoza are Japan's answer to the dumpling — thin, hand-pleated crescent parcels filled with pork, napa cabbage, ginger, and garlic, then cooked using the iconic yaki-mushi technique: seared until golden on the flat base, then steamed under a lid with a splash of water to create a tender, juicy top and a crispy, lacquered bottom.
Making gyoza at home is a rewarding ritual. The folding takes practice, but even imperfect pleats produce delicious results. Serve immediately from the pan with ponzu dipping sauce.
Why You'll Love This Recipe
The yaki-mushi technique delivers a crispy base and steamed, juicy top in one pan- The filling is balanced — savoury pork, cabbage sweetness, ginger warmth
- Great to make in batches and freeze — cook from frozen without defrosting
- A satisfying hands-on project — fold them with family or friends
Gyoza — Japanese Pan-Fried Dumplings
Ingredients
- ✓300g ground pork (not too lean)
- ✓200g napa cabbage, very finely shredded
- ✓3 garlic cloves, minced
- ✓2 tsp fresh ginger, grated
- ✓2 spring onions, finely sliced
- ✓2 tbsp soy sauce, 1 tbsp sesame oil, 1 tsp mirin
- ✓½ tsp white pepper
- ✓30 round gyoza wrappers (store-bought or homemade)
- ✓2 tbsp neutral oil
- ✓80ml water (for steaming)
- ✓3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tsp sesame oil, chilli oil to taste
Instructions
- 1
Salt the shredded cabbage and let stand 10 minutes. Squeeze out as much liquid as possible — this prevents the filling from becoming watery.
- 2
Combine pork, squeezed cabbage, garlic, ginger, spring onion, soy sauce, sesame oil, mirin, and white pepper. Mix vigorously in one direction for 2 minutes until the mixture becomes slightly sticky and cohesive.
- 3
Fold the gyoza: Place 1 tsp filling in the centre of a wrapper. Moisten half the edge with water. Fold in half and pleat one side into the other, creating 5–6 pleats. The flat side sits on the pan — the pleated arc faces up.
- 4
Heat oil in a flat-based frying pan over medium-high heat. Place gyoza flat-side down in a single layer. Cook without moving for 3 minutes until the bottoms are deeply golden.
- 5
Add 80ml water to the pan, cover immediately with a lid, and steam for 4–5 minutes until all water has evaporated. Remove lid and cook 1 more minute to re-crisp the bases.
- 6
Serve immediately, crispy side up, with dipping sauce on the side.
Chef's Notes & Substitutions
- Squeeze the cabbage: This step is non-negotiable. Wet filling makes soggy, burst dumplings.
- Freezing: Freeze uncooked gyoza on a parchment-lined tray until solid, then bag them. Cook from frozen — add 2 extra minutes to the steaming time.
- Vegetarian version: Replace pork with firm tofu (pressed and crumbled) + shiitake mushrooms (finely diced) + extra sesame oil.
- Pleating tip: Even imperfect pleats taste great. Focus on the seal — make sure no filling peeks through.
Storage & Reheating
- Storing
Uncooked gyoza can be frozen on a baking sheet, then transferred to a freezer bag for up to 3 months. Cook directly from frozen — add 2 extra minutes to cooking time.
- Freezing
Cooked gyoza also freeze well for up to 2 months. Reheat in a steamer or pan with a splash of water to restore moisture.
- Reheating
Best reheated in a pan with a few drops of water, covered, until steamed through. Microwave tends to make them soggy.
Nutrition Facts
Per serving · Estimated values
* % Daily Value based on a 2,000 calorie diet.
Pro Tips for Perfect Gyoza
Salt the Cabbage First
Sprinkle cabbage with salt and let it sit for 10 minutes, then squeeze out excess moisture. This prevents soggy gyoza and ensures a crispier bottom.
The Seal is Crucial
Wet the edges of the wrapper with water before folding. A well-sealed gyoza steams properly and stays intact during cooking.
Master the Two-Step Fry
Start with oil over medium-high heat, then add water and steam (covered), then uncover to crisp up the bottom. This gives you both textures in one pan.
Serve Immediately
Gyoza is best eaten right after cooking while the bottoms are still crispy. They lose their texture quickly, even after 5 minutes.
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