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Gyoza (Japanese Dumplings)

Gyoza or Japanese pan-fried dumplings are SO delicious. EASY gyoza recipe made with store-bought ingredients, cheap & a zillion times better than takeout |


Gyoza Recipe (Japanese Pork and Shrimp Pot Stickers)

Adapted from Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas and More, Andrea Nguyen


2 cups napa cabbage
1/2 teaspoon plus 1/4 teaspoon salt
2 gloves garlic, minced and crushed into a paste
1 teaspoon grated ginger
2 tablespoons chopped Chinese chives
6 ounces ground pork
1/3 pound medium shrimp, shelled, deveined, and chopped
1/4 teaspoon sugar
1/2 teaspoon black pepper
1 1/2 tablespoon Japanese soy sauce
1 tablespoon sake
1 teaspoon sesame oil
1 pack Gyoza wrappers


In a bowl, toss the cabbage with 1/2 teaspoon salt. Set a side for 15 minutes to draw excess moisture from the cabbage. Drain in a strainer and rinse with water. Squeeze the cabbage in your hands to remove more moisture.

Transfer the cabbage to a bowl and add the garlic, ginger, Chinese chives, pork, and shrimp. Stir the ingredients so they come together. Add salt, sugar, pepper, soy sauce, sake, and sesame oil and combine well.

Scoop up about 1 tablespoon of filling and put it in the center of a gyoza wrapper. Fold, pleat, and press to enclose the filling into a pleated crescent shape. Place the finished dumplings on a plate lined with parchment paper (to avoid the bottom sticking to the plate). Repeat the same until the filling is used up.

Combine some soy sauce, rice vinegar, and chili oil in a small bowl to create dipping sauce. Taste and adjust the flavor according to your liking.

Heat up a non-stick skillet over medium-high heat and add 1 1/2 tablespoons canola oil. Add the dumpling one at a time, placing the sealed edges up in a winding circle pattern. Fry the dumplings for 1-2 minutes, until they are golden or light brown at the bottom.

Add 1/4 inch depth of water into the skillet and cover it immediately with its lid and lower the heat to medium. Let the water bubble away until it’s dry, for about 6-8 minutes. After the water is gone, remove the lid and fry for another 1-2 minutes until the bottoms are brown and crisp. Transfer the dumplings to a serving plate and serve immediately with the dipping sauce.

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61 COMMENTS... read them below or add one

  1. Beautiful pictures! The folds on yours are absolutely perfect. Personally, I like my gyoza with more chinese chives (nira) and less napa cabbage (hakusai).

  2. Your gyosa looks good. Great photos and presentation. Do you have the recipe for xiaolongbao wrappers? Gyoza wrappers are available in the store but never seen xialongbao wrappers. I would like to make some XLB at home if possible.

  3. Frank Mosher

    Love dumplings!! Years ago in Canada, there was a TV add for folding plastic gyoza wrapping gizmos, (three different sizes), where you put the wrapper on the gizmo, add filling, and then just fold the unit (it is hinged) together, and it turns out exceptional dumplings with the dimpled edges. I bought them in a $1 store, for about $1. Going to purchase the Andrea Nguyen “Asian Dumplings” book. Thanks.

  4. These look beautiful and delicious! I love gyoza. Living in Japan has gotten me completely addicted to these little dumplings. I have tried making my own several times and am still working to get the presentation down. Yours are beautifully done!

  5. Jo from Penang

    Stumbled on your site while looking for 3 cups chicken recipe. The gyozas look real delicious, will try to make them. May I ask what is napa cabbage?

  6. JANIE

    Thanks for the recipe, but is it possible to brown them on the skillet then put them in the steamer to finish the steaming phase??? I first tasted this while in japan , hubby was in the Air Force. have been in love with them ever since !!!! Please reply cause I want to make these….thanks again

  7. NappyTales

    I absolutely like eating gyoza! Unfortunately I can’t seem to find a gyoza wrapper here in Dubai.
    Any recipe for the wrapper that can be use for both gyoza and shu mai?

    • Hi John,

      Yes, you are right. Gyoza is basically the Japanese version of Chinese dumplings. In fact, some Japanese dishes are Chinese in origins, for example: yakisoba (fried noodles), karaage, ramen, etc.

  8. JANIE


  9. Ed

    I live in Japan mnay years ago and would eat Gyoza on a regular basis.
    I have made them in the past but just weren’t the same. This recipe came very close to what I was looking for. I blanched the cabbage instead of the wilting process. I really enjoyed them.

  10. Frank

    These were the best dumplings I have ever had! I have one question though. When I add the water to the pan, it explodes from the water hitting the oil. The oil goes everywhere and even flamed up a little. Am I doing something wrong?

  11. Linda

    Sorry for the nitpicking but to most Chinese, Beijing is not really the culinary capital of China. If posed as a question, most Chinese will reply that Canton is the culinary capital of China, where most dishes are known for their delicateness, even though Canton is not a city, rather than a region which includes Guangzhou, Zhuhai..etc. As most would know (I hope), there are many cooking styles in China and Beijing has absorbed much of the other regions’ cooking styles in recent years. The fusion of these styles of cooking meant that most people in the major cities can now taste food from all over China. Jiaozi (known as Gyoza in Japan) though, did originate from the Northern and North-Western part of China (which includes Beijing), and spread into Japan during WWII.

  12. Rosanna

    What’s the difference between Japanese soy sauce and other soy sauces? I have dark soy sauce and regular soy sauce. Thanks!

  13. franmcginty

    I have a question, whenever I have had these there is a vinegar sauce that is added to the pot while cooking or after. Do you have the recipe for that? I feel like that is the flavor that makes these pop with flavor when eating them.

  14. jen

    嗨 你好!我很喜欢你的食谱,也尝试做了几道,家人都很喜欢!我想问你这日本饺子可以先煎好留隔天吃吗?谢谢!

  15. Alvina

    Hi Bee, been searching for gyoza recipe with shrimps in it and I’m glad to find it on your website. May I know how many pieces will be made from this recipe?

  16. Karen

    I have frozen gyoza in th freezer. Can I pan-fried it directly on the pan, or wait for them to thaw and then pan-fried?

    • Jay Cee

      No don’t thaw first – the wrappers are hopeless after thawing. They end up gooey and stick to whatever they touch and then tear when you pull them away. I have successfully frozen and then cooked gyoza for ages and they turn out exactly the same.

      For any uncooked gyoza: Tear strips of baking paper (or freezer go-between) and use them to separate each gyoza, then pop them in freezer bags, squeeze out the air, and place in the freezer. Later on, cook them exactly as above but give them a minute or two more of the steaming phase by adding a little more water than usual. Works a treat! :D

      • You can thaw and cook, I have no problem thawing and then cook. I don’t like to cook frozen dumplings because the meat filling just taste frozen and the texture changed due to that.

  17. Caterina Malaer

    Those Gyozas look very yummy! I make my ones with a filling of thuna and avocados….

    nice, soft and very delicious!

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