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!
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. 😛
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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)
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.
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).
Now you just need to master the art of eating dumplings with chopsticks. 😉
- 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
- 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.
- 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!)
- 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 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.
- Don't forget to dish up your gyoza with your favourite dipping sauce!