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Crispy gyoza on a plate with dipping sauce.
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Pork Gyoza - Japanese Dumplings

Loaded with pork, cabbage, spring onion and authentic Japanese seasonings, Japanese dumplings are a PINCH to make! Steam fry these tasty pork gyoza until crispy and golden, then serve or freeze for later. Includes tasty gyoza dipping sauce ideas.
Course Snack
Cuisine Japanese
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 30 dumplings
Calories 68.76kcal
Cost $10

Ingredients

  • 30-40 gyoza wrappers round
  • 2 tbsp sesame oil for frying
  • 1/4 - 1/2 cup water some for sealing the dumplings, and some for steaming

For the Filling

For a quick dipping sauce

For an amped up dipping sauce

Instructions

For the Filling

  • Place the pork mince, chopped cabbage, spring onion, soy sauce, sesame oil, ginger, sugar and garlic salt into a large mixing bowl. Add any extra seasonings to your taste, such as a spoonful of red miso paste if you’re including it. Mix with your hands until the ingredients are nicely combined.

To Fold the Gyoza

  • Take a gyoza wrapper in one hand and top with a spoonful of filling into the centre (around 1 tbsp, but adjust to suit the size of your wrappers if needed). Using your finger, dab a small amount of water all around the edge of the wrapper. This will be your glue.
  • For the 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. Alternatively you can use a dumpling press to make this process easier.
  • For an easier fold - If you don’t want to do the more traditional darts / pleated folds, you can do a simple straight edge instead. Just fold the wrappers over and seal into a half moon shape. Then pick them up and then tap the straight edge on your work surface to create the flat ‘bottom’ for frying.

To Cook

  • Heat the sesame oil in a large flat frying pan. Add the gyoza and fry on a high heat until the bottoms turn a toasty golden brown (1-2 mins).
  • Reduce the heat to low and add around 1/4 cup water into the pan. Be careful – the oil will spit if it’s too hot. Be ready to use the frying pan lid as a shield. Cover and steam the gyoza on low heat until all the water has evaporated and the gyoza are cooked through (around 2-3 mins).

For the Dipping Sauce(s)

  • Choose 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 stir and serve alongside your freshly cooked gyoza dumplings.

Video

Notes

  • Wrappers - If you can only find square wrappers, you can still use them - just use a round cookie cutter to cut them into circles. Cover your wrappers with a damp towel while working to keep them from drying out.
  • Filling - Always use your hands to mix the filling as this will give you the best texture and get all those ingredients evenly mixed. You can use food-prep suitable gloves if you prefer to keep your hands clean. 
  • Frying / Spitting Oil - Be extra careful when cooking the gyoza. If the oil is hot it will spit when you add the water. Use your frying pan lid as a shield!
  • Keep Fresh - Either Cook or freeze your homemade gyoza straight after preparing them. This will ensure the wrappers don’t become soggy from the moisture in the filling. 
  • Don’t Overcook - Just 3-4 mins should be enough to cook the dumplings through perfectly.
  • Easier Folding Method - If you don’t want to do the more traditional darts / pleated folds, you can do a simple straight edge instead. Just fold the wrappers over and seal into a half moon shape. Then pick them up and then tap the straight edge on your work surface to create the flat ‘bottom’ for frying.
  • Variations:
    • Tweak the Flavour - Get creative with fillings. Switch up the protein, add grated carrot, or add red miso paste or shiitake mushroom for extra umami flavour.
    • Add Heat - You can add Japanese rayu (aka La Yu - sesame oil blended with chilli powder) in with the filling mixture or add it to the dipping sauces for an extra burst of heat and flavour.
    • Veggies - To make things even easier, swap the cabbage for finely chopped coleslaw mix.

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