Gyoza Recipe
June 01st, 2011 38 Comments

Gyoza Recipe


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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!

RECIPE HERE: Gyoza Recipe
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38 comments... read them below or add one

  1. Thanks for sharing the whole process of making a restaurant style dumpling. I’ve always wondered how they do it :)

  2. Ken says:

    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.

  3. Shirley says:

    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.

  4. Andrea says:

    I’m intrigued by the soup base. Is it the same as the one used for cold soba?

  5. Peter says:

    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. :)

  6. My, your dumpling folds are perfect! I bow down at great gyoza folders. I am humbled…and hungry for dumplings now!

  7. Jason Sandeman says:

    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.

  8. Fern says:

    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?

  9. Ha.. finally, now I know how to fold those things. Thanks for that.

  10. extreme says:

    Nice Gyoza.

  11. I love gyoza, my favourite japanese dumpling.

  12. kankana says:

    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 ?

  13. Mike Hébert says:

    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….

  14. Katherine says:

    I love gyoza and have never made them! I love your recipe and step-by-step photos. Thanks!

  15. starker01 says:

    Looks like afgani food “Mantu”

  16. I loved this post and your website. Such breathtaking photographs! Expecting that you’ll also have a look at my curry blog. Happy cooking!!

  17. remi says:

    Thanks for the gyoza’s recipe, i’ll make it soon!!!
    Thanks for you website too, best recipes site!!!!

  18. Annapet says:

    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.

  19. 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.

  20. Jennifer says:

    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.

  21. Dee says:

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

  22. Dan says:

    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!

  23. iris says:

    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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