Description
This quick and indulgent Japanese gyoza recipe proves that authentic flavors don’t require years of training. With crispy bottoms, tender tops, and savory pork filling, these pan-fried dumplings are ready in just 30 minutes, making them the perfect gateway into Japanese cooking.
Ingredients
Scale
- 50 gyoza wrappers
- 250g ground pork (or chicken, turkey, plant-based alternative)
- 1 cup napa cabbage, finely shredded
- 2 scallions, finely chopped
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp sake or rice wine
- 1/2 tsp salt
- 1/4 tsp white pepper
- 3 tbsp soy sauce (for dipping)
- 1 tbsp rice vinegar (for dipping)
Instructions
- Mix pork, cabbage, scallions, garlic, ginger, soy sauce, sesame oil, sake, salt, and white pepper in a bowl until combined.
- Place 1 tsp filling in center of wrapper. Moisten edges with water.
- Fold wrapper in half and pleat one side for secure sealing.
- Heat 1 tbsp oil in non-stick pan over medium-high. Arrange gyoza pleated side up. Cook 2 minutes until bottoms brown.
- Add 1/4 cup water, cover, and steam 5-7 minutes until water evaporates.
- Remove lid and cook another 30-60 seconds to re-crisp bottoms.
- Whisk 3 tbsp soy sauce with 1 tbsp rice vinegar for dipping sauce.
Notes
Do not overfill gyoza—1 teaspoon of filling is ideal. For low-carb or plant-based alternatives, use tofu or lettuce wraps. Freeze uncooked gyoza for up to 3 months and cook directly from frozen.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Pan-Fry & Steam
- Cuisine: Japanese
Nutrition
- Serving Size: 8 gyoza
- Calories: 285
- Sugar: 2g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 35mg
Keywords: gyoza recipe, japanese dumplings, pan-fried dumplings, quick gyoza recipe, pork gyoza