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Gyoza is Japanese-style dumpling. Originated from Chinese jiaozi (dumplings), gyoza has become a mainstay of Japanese cuisine, a staple that is very popular in and outside of Japan. In the United States, you can find gyoza at Japanese restaurants and Asian-themed restaurants.
There are four ways of preparing gyoza: steamed, boiled, deep-fried, and pan-fried. I am especially partial to pan-fried gyoza, or yaki-gyoza. It’s hard not to like yaki-gyoza—tiny parcel of juicy filling encased in a dumpling wrapper, pan-fried to crispy golden brown at the bottom, and then lightly steamed to create the nice contrast in mouth feel and texture. The highlight of gyoza lies in the exceptional and flavor-enhancing ponzu dipping sauce, which compliments and completes the taste…
Gyoza is commonly made with a ground pork filling (you can also use beef, chicken, or even turkey). Other ingredients include cabbage or Napa cabbage, chives or scallion, and seasonings. I created my gyoza recipe with ground pork and cabbage, and flavored the filling with Mizkan (Bonito Flavored) Soup Base, which is soy sauce with dashi. For serving, I made a ponzu dipping sauce with Mizkan AJIPON® Ponzu. The addition of Mizkan (Bonito Flavored) Soup Base delivers magical results—the gyoza were extremely juicy with a heavenly umami note, and the ponzu dipping sauce was refreshing with a mild citrusy nuance that paired beautifully with the gyoza dumplings.
Making gyoza can be challenging to many people if you don’t know how to assemble the dumpling. For your easy reference, I have create an easy step-by-step picture guide in the gyoza recipe below. Please take note that practice makes perfect, so get yourself all the ingredients in this gyoza recipe and start making gyoza at home. I can guarantee you that you will be rewarded with a serving of delicious and juicy gyoza that you just can’t stop eating!
(Click Page 2 for the Gyoza/Japanese Pan-fried Dumplings Recipe)
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Thanks for sharing the whole process of making a restaurant style dumpling. I’ve always wondered how they do it :)
Kiran, now you can try it out.
Great gyoza recipe. What a great idea to use the soup base to season the Gyoza filling. Never thought about that but can imagine the umami taste.
Ken, Mizkan (Bonito-Flavored) Soup Base is a magical condiment. You can use it for many recipes!
Great recipe Bee! I loved your salmon teriyaki recipe. I use your teriyaki sauce fir everything now, my kids and husband love your food and recipes. Thanks.
Thanks Shirley, I am happy that you love my recipes. You have to try this gyoza recipe, it’s great.
I’m intrigued by the soup base. Is it the same as the one used for cold soba?
Correct, Mizkan (Bonito-Flavored) Soup Base can be used for a variety of dishes–soba, udon, somen, tempura, dumpling, etc.
I am a Chinese and live Chinese jiaozi but have to say that ponzu makes a great dipping sauce for all dumplings.
Peter, I agree. I used to make dumpling dipping sauce by mixing soy sauce with dark vinegar, but with Mizkan Ajipon Ponzu, I don’t have to, plus it’s made with yuzu which tastes better and more refreshing than vinegar. :)
My, your dumpling folds are perfect! I bow down at great gyoza folders. I am humbled…and hungry for dumplings now!
Hey Ivy, thanks for your comment. Practice makes perfect. :)
I have made so Many gyoza, but yours still look better. I like a little heat in my dipping sauce so I soak some facing heavens chilies in the ponzu sauce. Makes for an interesting twist.
Great idea. Happy that you like my gyoza recipe.
Looks yummy! Something for me to try out this weekend! I have to look for the Bonito soup base though. What else can you use it for?
Fern – you can use the Mizkan soup base for many things: cold and hot soba, udon noodles soup, tempura dipping sauce, etc. Please check out http://rasamalaysia.com/japanese-cooking/
Ha.. finally, now I know how to fold those things. Thanks for that.
Nice Gyoza.
I love gyoza, my favourite japanese dumpling.
Paula
dumplings are one of my fav and I can never get bored of them. My fav is momo which is a different kind of steam dumplings. This one tempting me a lot. i would love to try this. have a quick question though. Could i make the same with thin wanton wrapper ?
Wonton wrapper will not give you the same result, you need dumpling wrapper for the best result. :)
OMG!! I am rushing out to get all the ingredients I’m able so I can make these SOON! They sound mouth watering. Now to find the mizkan….
I love gyoza and have never made them! I love your recipe and step-by-step photos. Thanks!
Thanks Katherine, I hope you get to try this Gyoza recipe.
Looks like afgani food “Mantu”
I loved this post and your website. Such breathtaking photographs! Expecting that you’ll also have a look at my curry blog. Happy cooking!!
yummmm!!!!
Thanks for the gyoza’s recipe, i’ll make it soon!!!
Thanks for you website too, best recipes site!!!!
Thank you Remi. :)
Thanks, Bee. I made gyoza last night and my little boy wants more. I ran out of wrappers and would like to make wrappers from scratch! Searching through your site.
It’s here: http://rasamalaysia.com/potstickers-chinese-dumplings-recipe/
Now I’m missing my time living in Tokyo – stopping at some tiny shop at Shinjuku station, dropping a few coins in the machine, grabbing the receipt and trading the cook for a plate of hot gyoza. Tokyo is truly the city of vending machines.
I am really interested in making these dumplings. However I’m not sure I can find the soup base or the ponzu. What do you suggest I use instead of those ingredients? They look delicious.
Hi Jennifer, you should buy the Mizkan ponzu and soup base online. Check this out: http://rasamalaysia.com/building-japanese-pantry-mizkan-shopping-guide/
If not, just use soy sauce and dark vinegar.
I am interested in trying the Mizkan Bonito base…do you know if it has MSG? My partner is sensitive to this ingredient. Thanks