Recipes/ Snack

Pork Gyoza – How to Make Japanese Dumplings

05/07/2016 (Last Updated: 28/10/2019)

This pork gyoza recipe for Japanese dumplings is packed with juicy pork, cabbage and spring onion. Steam fry your very own homemade pork dumplings until crispy, golden and delicious. Then serve them up with our tasty gyoza dipping sauce!

A plate of cooked pork dumplings next to a bowl of dipping sauce.

Why We Love This Recipe

  • 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.
  • 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.

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A plate of cooked pork dumplings next to a bowl of dipping sauce.

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What Is Pork Gyoza?

Pork Gyoza ( ぎょうざ  in Japanese) are dumplings usually made of minced pork and vegetables wrapped in a thin dough. The cooking method involves frying then steaming until the bottoms until crispy and golden and the tops are soft, translucent and tender. The recipe reaches back to origins in China, where these delicious dumplings are known as Jiaozi (餃子) or “potstickers”. The method of cooking is quite similar, but the biggest difference is in the wrappers. Chinese potstickers are usually larger and made with a thicker wrapper. Filling ingredients vary from place to place (see below for variation ideas), but today’s recipe is for the most common style of pan-fried pork gyoza you’ll find across Japan. 

 

What You’ll Need

For the wrappers:

For the filling:

Optional: You can also add a heaped tbsp of your favourite miso paste for extra flavour.

Dipping a pork gyoza dumpling in dipping sauce.

How to Make Pork Gyoza – Japanese Dumplings

  • 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 to add a 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!)
  • 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.
  • 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.
  • 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.
  • Reduce the 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.
  • Don’t forget to dish up your gyoza with your favourite dipping sauce (more about that below).

Collage of images showing how to fold pork gyoza dumplings

Tips

  • Be extra careful when steam frying gyoza. If the oil is hot it will spit when you add the water. Use your frying pan lid as a shield!
  • Cook or freeze your homemade gyoza straight after preparing them so the wrappers don’t become soggy from the moisture in the filling. 

FAQs

How to eat gyoza?

The traditional way to eat gyoza is with chopsticks. Pick up a gyoza with chopsticks, dip the soft side in dipping sauce then pop it in your mouth!

If you’re struggling to pick up a gyoza with chopsticks, you can pierce one side with a chopstick to make it easier. This style is definitely not traditional, but we vote for whatever makes it easier for you to enjoy them!

What to serve with pork gyoza?

Gyoza are delicious on their own as a tasty snack, or enjoy them with other delicious Japanese dishes. Our favourite things to eat with gyoza are:

A plate of cooked pork dumplings next to a bowl of dipping sauce.

Is pork gyoza gluten free?

If you have a gluten intolerance, we recommend avoiding restaurant gyoza, as gyoza wrappers are usually made with wheat flour. However, it’s possible to make gluten free gyoza wrappers or buy them pre-made. 

Can you make gyoza in advance?

Yes, you can make gyoza in advance and freeze them to cook later. Store them in an airtight container with space between so the gyoza don’t stick together. When you’re ready to cook them, don’t defrost, just cook them straight from frozen for a few extra minutes to make sure they’re cooked through. 

Variations & Substitutes

  • You can use any kind of cabbage for this recipe. If using  thicker cabbage leaves, we recommend finely dicing them. You might also like to blanch or steam them first to make sure they’re nice and soft. 
  • Traditional Japanese-style gyoza are made with pork but you can substitute with minced prawn, beef or chicken
  • If you can’t source gyoza wrappers, you could substitute with wonton wrappers or other kinds of dumpling wrappers. Alternatively you could try making gyoza wrappers from scratch

 

Bonus: Gyoza Dipping Sauce Ideas

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

We’ve included two of our favourite recipes 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).

 

Fried pork dumplings on a plate.

★ Did you make this recipe? Please leave a star rating below!

Fried pork gyoza dumplings on a plate with dipping sauce in the background.

Pork Gyoza - How to Make Japanese Dumplings

This pork gyoza recipe for Japanese dumplings is packed with juicy pork, cabbage and spring onion. Steam fry your very own homemade pork dumplings until crispy, golden and delicious. Then serve them up with our tasty gyoza dipping sauce! Includes step by step recipe and how to fold gyoza instructions.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Snack
Cuisine: Japanese
Servings: 30 dumplings
Calories: 68.76kcal
Author: Wandercooks
Cost: $10

Equipment

  • Knife
  • Large mixing bowl
  • Large fry pan with lid

Ingredients

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

For the Filling

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

  • 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.
  • In a large mixing bowl add your ground pork, chopped cabbage, spring onion, soy sauce, sesame oil, ginger, sugar and garlic salt. Don't forget to add a 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!)
  • 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.
  • 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.
  • 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.
  • Reduce the 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.
  • Don't forget to dish up your gyoza with your favourite dipping sauce!

Notes

Tips

  • Be extra careful when steam frying gyoza. If the oil is hot it will spit when you add the water. Use your frying pan lid as a shield!
  • Cook or freeze your homemade gyoza straight after preparing them so the wrappers don't become soggy from the moisture in the filling. 

 

FAQs

  • How to eat gyoza? The traditional way to eat gyoza is with chopsticks. Pick up a gyoza with chopsticks, dip the soft side in dipping sauce then pop it in your mouth! If you're struggling to pick up a gyoza with chopsticks, you can pierce one side with a chopstick to make it easier. This style is definitely not traditional, but we vote for whatever makes it easier for you to enjoy them!
  • What to serve with pork gyoza? Gyoza are delicious on their own as a tasty snack, or enjoy them with other delicious Japanese dishes such as Okonomiyaki (Japanese savoury pancakes), Yakisoba (stir fried noodles) or Mapo Tofu Udon bowls (spicy beef & tofu with udon noodles).
  • Is pork gyoza gluten free? If you have a gluten intolerance, we recommend avoiding restaurant gyoza, as gyoza wrappers are usually made with wheat flour. However, it's possible to make gluten free gyoza wrappers or buy them pre-made. 
  • Can you make gyoza in advance? Yes, you can make gyoza in advance and freeze them to cook later. Store them in an airtight container with space between so the gyoza don't stick together. When you're ready to cook them, don't defrost, just cook them straight from frozen for a few extra minutes to make sure they're cooked through. 

 

Variations & Substitutes

  • You can use any kind of cabbage for this recipe. If using  thicker cabbage leaves, we recommend finely dicing them. You might also like to blanch or steam them first to make sure they're nice and soft. 
  • Traditional Japanese-style gyoza are made with pork but you can substitute with minced prawn, beef or chicken
  • If you can't source gyoza wrappers, you could substitute with wonton wrappers or other kinds of dumpling wrappers. Alternatively you could try making gyoza wrappers from scratch

Nutrition

Calories: 68.76kcal | Carbohydrates: 5.62g | Protein: 2.85g | Fat: 3.86g | Saturated Fat: 1.04g | Cholesterol: 7.88mg | Sodium: 230.85mg | Potassium: 51.46mg | Fiber: 0.19g | Sugar: 0.48g | Vitamin A: 39.05IU | Vitamin C: 0.6mg | Calcium: 9.44mg | Iron: 0.51mg
Hey hey – Did you make this recipe?We’d love it if you could give a star rating below ★★★★★ and show us your creations on Instagram! Snap a pic and tag @wandercooks / #Wandercooks

Where We Learned This Recipe

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.

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34 Comments

  • Reply
    Natalie
    13/07/2016 at 6:14 am

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

    • Reply
      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 🙂

  • Reply
    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….

    • Reply
      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. 🙂

      • Reply
        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. 😀

        • Reply
          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

  • Reply
    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!!

    • Reply
      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!

  • Reply
    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.

    • Reply
      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!

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

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

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

      I know right! Laura and I eat so many haha

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

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

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

      Couldn’t agree more Evan! 🙂

  • Reply
    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!

    • Reply
      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! 😛

  • Reply
    Dahn
    06/07/2016 at 12:56 pm

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

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

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

  • Reply
    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!!

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

      Yes to ALL of the dumplings! Thanks Ludmilla 😀

  • Reply
    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.

    • Reply
      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!

  • Reply
    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!

    • Reply
      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 😛

  • Reply
    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!

    • Reply
      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! 🙂

  • Reply
    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.

    • Reply
      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! 🙂

  • Reply
    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!

    • Reply
      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?

      • Reply
        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!

        • Reply
          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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