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Gyoza Recipe


Gyoza Recipe (Japanese Pan-fried Dumplings)


Store-bought gyoza wrapper
Oil, for pan-frying
Water, for steaming


8 oz ground pork
2 oz cabbage, shredded and cut into small pieces
1 thumb-sized ginger, peeled and grated
1 clove garlic, peeled and grated
1/2 tablespoon cornstarch
1 1/2 tablespoons Mizkan (Bonito Flavored) Soup Base
1/2 tablespoon sake
3 dashes white pepper
1/2 teaspoon sesame oil
1 tablespoon chopped scallion, green part only
Pinch of salt

Ponzu Dipping Sauce:

4 tablespoons Mizkan AJIPON® Ponzu
1/2 teaspoon sesame oil


In a bowl, combine all the ingredients in the Filling and blend well. The Filling should be sticky and cohesive.
In a dipping bowl, combine the Mizkan AJIPON® Ponzu with the sesame oil. Stir to blend well.
To assemble the gyoza, place a piece of the gyoza wrapper on your palm or a flat surface. Spoon about 1 teaspoon of the Filling onto the center of the wrapper. Dip your index finger into some water and moisten the outer edges of the dumpling wrapper.
Fold the gyoza over, press and seal the left end.
Use your thumb and index finger to make a pleat. Pinch to secure tightly.
Repeat the same to make the pleats. (Start with 3-4 pleats if you are a beginner). A nicely wrapped gyoza should have a crescent shape.
Heat up the oil in a skillet or stir-fry pan over medium heat. Arrange the gyoza  and cover with the lid. Pan-fry the gyoza until the bottoms turn golden brown and become crispy.
Add about 1/4-inch water into the skillet or stir-fry pan and cover the lid immediately. The water should evaporate after a few minutes. Continue to cook the gyoza for a couple of minutes to crisp up the bottoms.
Remove the gyoza from the skillet or stir-fry pan and serve immediately with the Ponzu dipping sauce.

Cooking Tips for Gyoza:

To grate the ginger and garlic, you can use a Japanese grater (oroshigane) or Microplane.
Get a good gyoza wrapper. Gyoza wrapper is generally thicker compared to other dumpling wrapper. Most of them are round in shape, but some are oval-shaped. For easier assembling, I suggest the round-shaped gyoza wrapper. If you can’t find gyoza wrapper, you can always use pot sticker wrapper, or Chinese jiaozi wrapper.
Traditionally, Japanese home cooks use their hands to mix the gyoza filling for the best texture.
You can adapt this recipe and make vegetarian gyoza.

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38 COMMENTS... read them below or add one

  1. Ken

    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.

  2. Shirley

    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.

  3. Peter

    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. :)

  4. Jason Sandeman

    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.

  5. 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?

  6. 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 ?

  7. Mike Hébert

    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….

  8. 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.

  9. 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.

  10. 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.

  11. Dee

    I am interested in trying the Mizkan Bonito base…do you know if it has MSG? My partner is sensitive to this ingredient. Thanks

  12. Dan

    I’m hardly a cook, but these turned out ~90% restaraunt qual. Same recipe was printed on back of gyoza wrappers pkg. couldn’t find the bonito soup base, got a different flavor… instead of ground pork, i chopped up rib meat… also added red pepp flakes to filling. turned out great! thanks for publishing this with these nice photos!

  13. I tend to make a mess when the water goes in cos the hot oil splashes out. Of course I quickly cover the lid otherwise I get burned. Is there another way?

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