Recipes/ Snack

Gyoza (Japanese Pork Dumplings)

This super tasty Japanese snack is packed with juicy minced pork and seriously tasty umami flavour. Steam fry your very own homemade Gyoza (Japanese Pork Dumplings) until crispy, chewy, golden brown and enjoy. Oh yeah!

Gyoza (Japanese Pork Dumplings) - A recipe guaranteed to win snack or dinner time. Filled with pork, cabbage and soy flavour just waiting to be dipped in a side of ponzu. Yum! | wandercooks.com

(In a rush? Click here to jump straight to the recipe!)

So… we’ll let you in on a little secret.

We’re sorta, kinda, maybe just a little bit totally ADDICTED to dumplings.

Doesn’t even matter if they’re big or small, spicy Asian style or savoury European dumplings. We love them all.

But we especially love these funky little gyoza – aka Japanese Pork Dumplings.

I mean, just look at them… sitting here in all their crispy steam fried glory. Tell me you wouldn’t eat them all RIGHT NOW if you could.

Yeah. That’s what I thought. 😛

Gyoza (Japanese Pork Dumplings) - A recipe guaranteed to win snack or dinner time. Filled with pork, cabbage and soy flavour just waiting to be dipped in a side of ponzu. Yum! | wandercooks.com

 

Quick note: There may be a couple of affiliate links in this post, which means that we may get a few cents if you purchase something through the link. We want to make sure some of our hard-to-find ingredients are reachable at the click of a button. If you have any questions feel free to contact us.

Sunmart Japanese Groceries

Seriously though, Japanese gyoza dumplings are super easy to make at home. Plus, they taste better than anything you could buy out on the street or frozen from a store, since you can make use of the freshest high quality ingredients.

Also not gonna lie, it’s fun to get your hands dirty to mix that filling into the perfect consistency, then attempt to master the technique of folding the gyoza into the perfect little shape.

Or the silliest shape, if that’s more your thing. You know we won’t judge. 😉

Gyoza (Japanese Pork Dumplings) - Learn how to fold simple gyoza dumplings with this easy 4-step how to. | wandercooks.com

Gyoza (Japanese Pork Dumplings)

Making gyoza always reminds us of cooking with our good friend Yoshiko in Osaka.

Actually it was a collaboration of epic proportions – we taught her how to make our Addictive Scrambled Pancakes in exchange for her spilling the beans on how to make the tastiest gyoza dumplings everrr.

All in all a good trade, really.

Gyoza are great for making in big batches, and you should easily end up with 30-40 tasty little morsels by the time you finish with the gyoza recipe below.

Then all you need to do is pop them in the freezer and pull them out later for a quick snack or a tasty meal.

Gyoza (Japanese Pork Dumplings) - A recipe guaranteed to win snack or dinner time. Filled with pork, cabbage and soy flavour just waiting to be dipped in a side of ponzu. Yum! | wandercooks.com

Quick and Easy Japanese Dipping Sauces

Your deliciously soft and crispy gyoza dumplings will be even better when served up with a few little bowls of homemade dipping sauce.

We’ve included two of our favourites are below, one simple and one extra delicious blend. Both are packed with Japanese flavours, such as sesame oil, mirin, ponzu (a citrusy soy sauce) and rayu (Japanese chilli oil).

Gyoza (Japanese Pork Dumplings) - A recipe guaranteed to win snack or dinner time. Filled with pork, cabbage and soy flavour just waiting to be dipped in a side of ponzu. Yum! | wandercooks.com

Now you just need to master the art of eating dumplings with chopsticks. 😉

If you love Japanese cuisine as much as we do be sure to check out these moreish little Enoki Beef Rolls. Or for something a little lighter check out this Strawberry & Salami Salad.

Gyoza (Japanese Pork Dumplings) - A recipe guaranteed to win snack or dinner time. Filled with pork, cabbage and soy flavour just waiting to be dipped in a side of ponzu. Yum! | wandercooks.com
5 from 6 votes
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Gyoza Pork Dumplings with Spring Onion

A simple recipe for delicious home made gyoza. These crispy fried pork dumplings are full of flavour and perfect to share with friends.
Recipe Type Snack
Cuisine Japanese
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 30 dumplings
Calories 777 kcal
Author Wandercooks

Ingredients

  • 30-40 round gyoza wrappers
  • 2 tbsp sesame oil for frying
  • 1/4 - 1/2 cup water

For the Filling

  • 300 g pork mince
  • 2 cups chopped Asian cabbage
  • 2 tbsp chopped spring onion or flat Asian chives
  • 2 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp fresh grated ginger
  • 1 tsp sugar
  • 1/2 tsp garlic salt
  • Optional: 1 heaped tbsp miso paste for extra flavour

For a simple dipping sauce

  • 1 tbsp soy sauce
  • 2 tbsp Japanese rice vinegar or mirin
  • Rayu chilli oil to taste

For a more delicious dipping sauce

  • 2 tbsp mirin
  • 1 tbsp ponzu
  • 1 tbsp sesame oil
  • 1 clove garlic finely chopped
  • 1 tsp spring onion finely sliced
  • 1 tsp sesame seeds crushed

Instructions

  1. Alright first up let's choose your dipping sauce. Pick your favourite from the above ingredients list (or why not do both?) Add all ingredients for your chosen sauce into a small dipping bowl, give it a good stir and set aside.
  2. Now in a large mixing bowl add your pork mince, chopped cabbage, spring onion, soy sauce, sesame oil, ginger, sugar and garlic salt. Don't forget that spoonful of miso paste if you're including it. Mix mix mix with your hands until the ingredients are nicely combined. (Using your hands will give you a much better texture than using utensils, so don't be afraid to get your hands dirty!)
  3. Now take a gyoza wrapper in one hand and op a spoonful of pork filling into the centre. Using your finger, dab a small amount of water around the edges of the wrapper. This will be your glue.
  4. If you're after that authentic gyoza wrapper shape, begin by folding the wrapper over the filling to make a semicircle, then pinch one corner with your fingers to seal. Gather more of the wrapper and overlap your first section slightly to make a dart, then pinch gently to seal. Continue until the gyoza is fully sealed (about 4 darts), then repeat for your remaining gyoza.
  5. It's time to cook! Heat your sesame oil in a large flat frying pan. Pop in your gyoza and fry on a high heat until the bottoms turn into a toasty golden brown.
  6. Reduce that heat to low and add around 1/4 cup water to the pan. Be careful - the oil will spit if it's too hot. We like to use the frying pan lid as a shield! Cover the pan and steam the gyoza on low heat until all the water has evaporated and the gyoza are cooked through. Yaaassss.
  7. Don't forget to dish up your gyoza with your favourite dipping sauce!
Gyoza (Japanese Pork Dumplings) - A recipe guaranteed to win snack or dinner time. Filled with pork, cabbage and soy flavour just waiting to be dipped in a side of ponzu. Yum! | wandercooks.com

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  • Natalie
    13/07/2016 at 6:14 am

    These look super yummy! Would love to make some with a vegetarian filling!

    • Wandercooks
      14/07/2016 at 4:13 pm

      Hey Natalie – that would be awesome! You could do hard tofu, cabbage and enoki mushroom as a replacement – paired with the same flavourings, we can already imagine those going down a treat. Enjoy 🙂

  • Shen
    09/07/2016 at 4:55 am

    Looks lovely. But I’m pretty sure that’s Chinese not Japanese… In fact Gyoza is the Chinese pronunciation of dumplings….It goes to Japan and they keep the pronunciation and that’s it. I don’t want to start anything and your recipe looks really lovely. It’s just…. Gyoza has its very important place in Chinese culture yet so many recipes label it as Japanese… It kind of hurts….

    • Wandercooks
      09/07/2016 at 9:57 am

      Hey Shen, thanks for stopping by. We have the same feelings about Pavlova too. We learned this recipe in Japan but would love to try Chinese Gyoza. Are there other ingredient or flavour combinations that are more common in the Chinese recipe? Also, we never knew that the pronunciation of Gyoza comes from the Chinese language, thanks so much for sharing. 🙂

      • Shen
        10/07/2016 at 4:58 am

        Hi! Actually the ingredients in your recipe is one of the most common ones in Chinese dumplings (maybe change mirin to chinese cooking wine which wouldn’t make a difference at all). It’s the most basic type of filling. And the way you fry it is one of the basic ways of cooking it (if you add a splash of water in it and cover the pan for 2 to 3 minutes and then add another splash and cover it until it’s done the bottom would be even more crispy and the wrapper softer). We even have a name for this type of fried dumplings ->GuoTie (meaning “stick on the pan (instead of boil)”). The origin of this dumpling cooking method goes back to over a thousand years. That’s why I say this is originally a Chinese cuisine. I think it’s like sushi in Japan and sushi in the US. Even though you can find sushi in the US and learn how to make them in the US, but when talking about cuisine, sushi will still be Japanese. 🙂
        Regarding the fillings, if you ever want to go to China you’ll see that there are maybe dozens or even hundreds of different flavors. Dumplings can be either sweet or salty. They can be of different shapes. I have some foreign friends and they were shocked when they found out there are tons of different flavors to order. But the one in this recipe is definitely one of the most most common ones in China. 😀

        • Wandercooks
          11/07/2016 at 11:52 am

          We can only imagine how fun Yum Cha would be in China. We’ve done it a few times in our hometown and Taiwan, but haven’t been to China yet. Chinese potstickers do sound very similar, we’ll give them a try next. We used the same cooking method you described to cook the Gyoza. Have fun eating your dumplings too 😛 haha

  • Gloria @ Homemade & Yummy
    07/07/2016 at 10:06 pm

    These look absolutely delicious. I LOVE dumplings but have never tried making them at home. This recipe certainly makes it look doable….I may just have to experiment in the kitchen!!

    • Wandercooks
      08/07/2016 at 8:59 am

      You’d be surprised! Once you have the wrappers, it’s basically mixing it in a bowl for a minute or two and then popping a spoonful in each wrapper. You can fold them whatever way you like! As long as you ensure the ‘seams’ are glued shut with enough water, you’re set!

  • Bintu - Recipes From A Pantry
    06/07/2016 at 11:12 pm

    These look full of flavour I bet they are delicious. I really want to try these.

    • Wandercooks
      08/07/2016 at 8:58 am

      You should Bintu! They’re simple to pop together, and we keep them frozen in batches of 10 in the freezer which make the perfect snack or we pop them in our soups etc so versatile!

  • Rebecca @ Strength and Sunshine
    06/07/2016 at 7:58 pm

    So obsessed with dumplings!! They are just too good 😉

    • Wandercooks
      08/07/2016 at 8:57 am

      I know right! Laura and I eat so many haha

  • Evan Kristine
    06/07/2016 at 6:20 pm

    Oh my, I love potstickers! They are simple but so good!

    • Wandercooks
      07/07/2016 at 10:16 pm

      Couldn’t agree more Evan! 🙂

  • Alli
    06/07/2016 at 1:23 pm

    I am so excited to try this recipe! My husband lived in Japan for a couple years and LOVES when we make Japanese cuisine. We have made gyoza before and just love it, this recipe looks fantastic!

    • Wandercooks
      07/07/2016 at 10:11 pm

      Oh that’s great to hear, Japan is such an awesome country to visit, we’d love to live there for an extended period of time! Hope you guys enjoy your gyoza-fest! 😛

  • Dahn
    06/07/2016 at 12:56 pm

    Oh yes, how can you not have a dumpling addiction, these look amazingly addictive!

    • Wandercooks
      07/07/2016 at 10:11 pm

      It’s a rather delicious problem to have, that’s for sure! 😛

  • Ludmilla
    06/07/2016 at 12:12 pm

    There’s a special place in my heart for dumplings. Whether they’re fried, boiled or steamed… Your recipe looks amazing!!

    • Wandercooks
      06/07/2016 at 12:57 pm

      Yes to ALL of the dumplings! Thanks Ludmilla 😀

  • Annemarie @ justalittlebitofbacon
    06/07/2016 at 11:14 am

    What gorgeous pictures! I go for traditional shapes, but my daughter loves making every dumpling different. Either way these would be so tasty. 🙂 We may need to make some dumplings again soon.

    • Wandercooks
      06/07/2016 at 11:39 am

      Awesome! It’s so much fun to experiment with different shapes. Some even come out way funkier than anticipated haha 😛 Hope you guys enjoy a good dumpling fest feast!

  • Karly
    06/07/2016 at 10:39 am

    Oh wow these are beautiful! I have to imagine that they taste even better homemade, because I am only used to having them at PF Changs, ha ha ha! So delish, omg, I could eat these far more often now!

    • Wandercooks
      06/07/2016 at 10:51 am

      Haha yep, they’re so easy to make, the only problem now is deciding when NOT to eat them haha 😛

  • Regina
    06/07/2016 at 3:46 am

    I grew up with Eastern European/Russian dumplings but have always loved gyoza too since I first tried them!

    • Wandercooks
      06/07/2016 at 10:54 am

      Dumplings are the BESSSST. Doesn’t matter what flavour or what country or origin, we’d eat them any day of the week! 🙂

  • Razena
    06/07/2016 at 2:54 am

    I have never made dumplings myself but you make it look so easy! I would substitute the pork with minced chicken for a halal version but love the sound of those flavourings and dipping sauces. Thanks for sharing.

    • Wandercooks
      06/07/2016 at 9:33 am

      Hey Razena, that’s a great idea re substituting the chicken and I’m sure it will taste just as delish. Hope you enjoy them, thanks for stopping by! 🙂

  • Martin @ The Why Chef
    05/07/2016 at 10:44 pm

    Ahhhh I am totally addicted to gyozas! It is close to foodie perfection! Cannot wait to try these at the weekend! 😀 Going to order in some of the ingredients already to make sure they’re in by Saturday!

    • Wandercooks
      06/07/2016 at 9:31 am

      Fantastic Martin, hope you enjoy your gyoza celebration! 😀 Curious to know, which ingredients do you need to order in? Do you get them online or order them from a local store?

      • Martin @ The Why Chef
        06/07/2016 at 6:02 pm

        Definitely the ponzu, and possibly miso paste, gyoza wrappers and the Rayu chilli oil (although I may improvise the last two). There is a store about 25 minutes from where I work which I checking out first, then going online if that fails!

        • Wandercooks
          08/07/2016 at 8:53 am

          I think next on our task list is to make gyoza wrappers from scratch! At least the ponzu is nice and easy to make. Can you get dashi powder near you?

          • Martin @ The Why Chef
            08/07/2016 at 5:06 pm

            I thought I could, but I’ve just checked and they only do dashi stock! :'(

          • Wandercooks
            09/07/2016 at 9:59 am

            That should work perfectly! If you try it let us know how you go! 🙂

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