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Gyoza (Japanese Dumplings)

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

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

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

I have always liked dumplings—those little dough-wrapped morsels filled with stuffing consists of ground pork, seafood and vegetables—but my appreciation for dumplings deepens and intensifies only in the past few years due to my many trips to Beijing.

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

Beijing—the culinary capital of Chinese food—is the cradle of some of the best dumplings on earth. Dumplings are much celebrated, if not the building block of northern-style Chinese cooking.

In Beijing and the neighboring city of Tianjin, I savored dumplings of varied shapes, forms, with fillings so diverse, complicated, and sometimes bizarre, but never once disappoint in flavor and originality. I eventually become a dumpling buff; I cook and eat everything from the ubiquitous Cantonese dumplings such as har gow and sui mai, Chinese pot stickers and jiaozi, to Japanese gyoza.

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

Gyoza, the Japanese equivalent of jiaozi, were introduced to Japan after World World II by Japanese soldiers returning form China, according to my friend Andrea Nguyen, who has just recently published her new cookbook “Asian Dumplings.” Gyoza is an essential part of Japanese cuisine: an everyday food consumed as much as sushi or ramen by Japanese people.

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

My gyoza recipe is adapted from the “Asian Dumplings” cookbook—a tastefully-done and insightful cookbook choked full of mouthwatering dumplings and gorgeous food photography.

When it comes to the word “dumplings,” I have always related it to Chinese dumplings, but the cookbook defines it as “savory and sweet dishes that are made from dough balls or small parcels of food encased in pastry, dough, batter, or leaves.”

The book even offers a cucur badak recipe, a Malaysian snack filled with shredded coconut and spices. If you love dumplings or wish to learn more about them, get yourself a copy of this cookbook. I salivate and get hungry every time I flip through the pages of this book.

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    Gyoza Recipe (Japanese Pork and Shrimp Pot Stickers) Recipe

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

    Course Side Dish
    Cuisine Japanese
    Keyword Gyoza
    Servings 4 people
    Calories 193 kcal
    Author

    Ingredients

    • 2 cups napa cabbage
    • 1 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 tablespoons Japanese soy sauce
    • 1 tablespoon sake
    • 1 teaspoon sesame oil
    • 1 pack gyoza wrappers
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    Instructions

    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. 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.
    6. 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.
    Nutrition Facts
    Gyoza Recipe (Japanese Pork and Shrimp Pot Stickers) Recipe
    Amount Per Serving (4 people)
    Calories 193 Calories from Fat 108
    % Daily Value*
    Fat 12g18%
    Saturated Fat 4g25%
    Cholesterol 88mg29%
    Sodium 1843mg80%
    Potassium 362mg10%
    Carbohydrates 68g23%
    Fiber 3g13%
    Sugar 1g1%
    Protein 25g50%
    Vitamin A 275IU6%
    Vitamin C 11.2mg14%
    Calcium 108mg11%
    Iron 4.5mg25%
    * Percent Daily Values are based on a 2000 calorie diet.
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    67 COMMENTS... read them below or add one

    1. I absolutely looooove gyoza, and would really appreciate if their were a recipie for the dipping sauce that goes with them? I’ve tried different combinations but it never turns out right! Any help?? 🙏

      Reply

    2. Just curious, do you brown the pork or cook the shrimp before adding it to the filling, or will the frying/steaming process cook them? ?

      Reply

    3. I have made this recipe twice now! I use pork only and double the recipe, I get 41 dumplings. I love how flavorful these are, the first time I used napa cabbage but this time just a bag of regular finely shredded green cabbage. It worked just as well. I froze some uncooked dumplings and I can’t wait to cook those later, thanks for the recipe!

      Reply

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

      nice, soft and very delicious!

      Reply

    7. 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?

      Reply

      • 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

        Reply

        • 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.

          Reply

    8. 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?

      Reply

    9. 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！

      Reply

    11. 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.

      Reply

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

      Reply

    14. 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.

      Reply

    16. 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?

      Reply

    18. 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.

      Reply

    19. I AM REALLY LOOKING FOR A RECIPE FOR THE DOUGH ,CAUSE I CAN’T GET AROUND MUCH DUE TO LEG PAIN.. BUT I DO ALOT OF COOKING PLEASE HELP ME, I LOVE GYOSA…GOT ADDICTED WHILE IN JAPAN :)

      Reply

      • 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.

        Reply

    21. 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?

      Reply

    22. 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

      Reply

    25. Hi,
      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?

      Reply

    31. 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!

      Reply

    33. 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.

      Reply

    36. 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.

      Reply

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

      Reply

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