Gyoza

★★★★4.5· 193 ratings

·Serves 4

About this Dish

Crispy bottomed pan-fried dumplings filled with pork and cabbage, served with ponzu dipping sauce.

History & Origin

The Japanese gyoza is directly descended from the Chinese jiaozi, introduced to Japan by soldiers returning from Manchuria after World War II. Japanese chefs adapted the filling — using more garlic and less ginger — and developed the distinctive yaki-gyoza cooking method: pan-fried on one side then steamed. This creates the characteristic contrast of a crispy base and soft, juicy top. Gyoza became particularly associated with Utsunomiya city in Tochigi Prefecture, which claims to be the gyoza capital of Japan. Today Utsunomiya residents eat more gyoza per capita than anywhere else in Japan.

IngredientsServes 4

🥟Gyoza wrappers, 40 pieces

🐷Pork mince, 300g

🥬Napa cabbage, finely shredded, 200g

🧄Garlic cloves, minced, 4

🫚Fresh ginger, grated, 2 tsp

🫙Soy sauce, 2 tbsp

🍶Sesame oil, 1 tbsp

🧅Spring onions, finely sliced, 4

🫙Rice wine vinegar, for dipping

🌶️Chilli oil, for dipping

Method

Finely shred the napa cabbage, sprinkle with salt and leave for 10 minutes. Squeeze out every drop of moisture with your hands — this is crucial or the filling will make the wrappers soggy.

Mix the pork mince, squeezed cabbage, garlic, ginger, soy sauce and sesame oil together. Mix vigorously in one direction until the mixture becomes sticky and almost paste-like.

Place a wrapper in your palm. Add a teaspoon of filling to the centre. Wet the edge with water, fold in half and pleat one side to create 6-8 folds. Press firmly to seal.

Heat a non-stick pan over medium-high heat with 1 tablespoon of oil. Place gyoza flat-side down in a single layer. Fry for 2 minutes until golden on the bottom.

Add 50ml of water, immediately cover with a lid and steam for 3 minutes. Remove the lid and let the remaining water evaporate.

Serve with a dipping sauce of equal parts soy sauce and rice wine vinegar with a few drops of chilli oil.

What Makes it Authentic

The key is the double-cook method — fry until golden, steam, then fry again to re-crisp. Use napa cabbage and squeeze out ALL moisture.

User Reviews

No reviews yet — be the first!

Members can create lists, save favourites and get recommendations.

Find the Best Gyoza Near Me

AI-powered — Google, TripAdvisor and food blogs

🔥 Viral Recipes

How the world's most famous chefs — and creators — make this dish