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You are here:Home  /  Recipes  /  Japanese Recipes  /  Gyoza (Japanese Dumplings)

Gyoza (Japanese Dumplings)

September 13, 2009 67 Comments
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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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Click Here to Pin This 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. | rasamalaysia.com

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Gyoza Recipe (Japanese Pork and Shrimp Pot Stickers)

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

Ingredients

  • 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

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.

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67 COMMENTS... read them below or add one

  1. jen

    September 13, 2009 at 6:09 PM

    Looking at your gyozas make me realize that i really need to practice my wrapping techniques! beautiful!

    Reply
    • Rasa Malaysia

      September 14, 2009 at 12:05 PM

      Jen – you are funny. Get those with thicker skin, it helps with the wrapping!

      Reply
  2. Alisa - Frugal Foodie

    September 13, 2009 at 8:36 PM

    Those gyozas look amazing! I can’t even get the store-bought ones to come out hat perfect let alone homemade!

    Reply
    • Rasa Malaysia

      September 14, 2009 at 12:05 PM

      Alisa – Thanks for your compliment. Store-bought ones are done using a dumpling mold so the pleats / folds are not delicate. ;)

      Reply
  3. Meeta

    September 13, 2009 at 11:23 PM

    ummm! i need to make these. always loved gyozas but do not enjoy them at home as often as i should! lovely!

    Reply
    • Rasa Malaysia

      September 14, 2009 at 12:04 PM

      Meeta – yes, you should make gyoza at home. Not that hard. :)

      Reply
  4. Amy

    September 13, 2009 at 11:44 PM

    Drooling…

    Reply
    • Rasa Malaysia

      September 14, 2009 at 12:04 PM

      LOL. Thanks!

      Reply
  5. Happy Cook

    September 14, 2009 at 12:05 AM

    Hubby has been asking to make dumplings like this, next time in the asian shop have to by the wrappers. Looks souper yumm.

    Reply
    • Rasa Malaysia

      September 14, 2009 at 12:03 PM

      Yes, gyoza or dumplings are super yummy. Good luck making them.

      Reply
  6. Peter

    September 14, 2009 at 7:15 AM

    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
    • Rasa Malaysia

      September 14, 2009 at 12:02 PM

      Hi Peter – thanks for your compliment. :) Yes, I prefer chives too.

      Reply
  7. mycookinghut

    September 14, 2009 at 12:24 PM

    Gyoza is one of my favs dumplings too.. I love it so much that I can just eat and eat and eat… hehehe.

    Reply
  8. ramenkia

    September 14, 2009 at 1:41 PM

    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
  9. Marvin

    September 14, 2009 at 3:07 PM

    Great looking Gyoza Bee! Isn’t the Asian Dumplings book fantastic?! I made homemade lumpia wrappers from the book, and they turned out great.

    Reply
  10. Monique

    September 14, 2009 at 3:59 PM

    Darling little bundles:)

    Reply
  11. Frank Mosher

    September 14, 2009 at 6:16 PM

    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
  12. Marc @ NoRecipes

    September 14, 2009 at 7:08 PM

    Growing up, my friends loved to come over for dinner when my mom was making gyoza. Your recipe sounds pretty close to hers. Nice job with the pleating.

    Reply
  13. Tokyo Terrace

    September 14, 2009 at 10:40 PM

    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
  14. joey

    September 15, 2009 at 4:22 AM

    You are a master gyoza wrapper! Look at those perfect pleats! Love gyoza :)

    Reply
  15. veron

    September 15, 2009 at 4:23 PM

    Oh my God, look at those magnificent pleats! Your gyozas are perfection!

    Reply
  16. Lydia (The Perfect Pantry)

    September 15, 2009 at 5:13 PM

    I’m not a very good dumpling pleater, so I use a little plastic dumpling press that turns out perfect gyoza every time.

    Reply
  17. Wizzythestick

    September 15, 2009 at 6:20 PM

    Wow-these look almost too neat to eat. Please note I said almost. Great food styling.

    Reply
  18. Emi

    September 16, 2009 at 2:11 PM

    I love gyoza and asian meals. What a beautiful picture! I’m glad I found your site.

    Reply
    • Rasa Malaysia

      September 17, 2009 at 9:01 AM

      Emi – thank you and I hope to see you more on Rasa Malaysia.

      Reply
  19. Jo from Penang

    September 18, 2009 at 11:51 PM

    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
  20. Happy Cook

    September 21, 2009 at 5:14 AM

    I have wonton skins in my freezer can i make this with those?

    Reply
    • Rasa Malaysia

      September 23, 2009 at 2:31 PM

      Yes, you can do so with the same fillings. Enjoy!

      Reply
  21. Happy Cook

    September 25, 2009 at 12:43 AM

    Thanks for the info, sure i am goann try this.

    Reply
  22. JANIE

    January 28, 2010 at 6:32 AM

    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
    • Rasa Malaysia

      January 28, 2010 at 10:21 AM

      Well, put them in the steamer to steam will be a tad troublesome. This method is the traditional method of making it.

      Reply
  23. NappyTales

    February 3, 2010 at 7:53 AM

    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
  24. JOHN LI

    February 13, 2010 at 5:43 PM

    Well, I don’t get the difference between Chinese dumplings and the gyoza. They are like the same thing.

    Reply
    • Rasa Malaysia

      February 13, 2010 at 6:41 PM

      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
  25. JANIE

    March 21, 2010 at 11:22 AM

    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
  26. Ed

    March 30, 2010 at 5:53 PM

    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
  27. Anu

    April 9, 2010 at 10:09 AM

    Mmm… looks delish! I am going to try and make them tonight. Lookin’ forward to it!

    Reply
  28. Frank

    November 13, 2010 at 6:32 PM

    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
    • Rasa Malaysia

      November 13, 2010 at 7:04 PM

      The oil is not supposed to flamed up, perhaps you have too much oil but yes, the water makes the oil splatter.

      Reply
  29. Eleanor Hoh (Wok Star)

    November 20, 2010 at 3:48 PM

    Bee, I don’t have patience to make my own from scratch nor pan fry. I got it down though by boiling first, then grilling instead of frying which give them nice crispy edges. Yours look perfect.

    Reply
  30. Linda

    January 23, 2011 at 8:04 PM

    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
  31. Alice

    February 23, 2011 at 6:24 AM

    Roughly how many does this make please?

    Reply
  32. Rosanna

    September 5, 2012 at 7:49 AM

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

    Reply
    • Rasa Malaysia

      September 5, 2012 at 9:05 AM

      Just use regular soy sauce.

      Reply
  33. franmcginty

    December 10, 2012 at 4:14 AM

    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
  34. Rebecca

    January 4, 2013 at 3:26 PM

    I love this recipe. Can you freeze these? How would you cook them straight from the freezer?

    Reply
  35. jen

    June 25, 2013 at 3:50 AM

    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
    • Rasa Malaysia

      June 25, 2013 at 10:43 PM

      Yes, just heat up before eating.

      Reply
  36. Alvina

    July 5, 2013 at 1:24 AM

    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
  37. Karen

    July 30, 2013 at 6:48 AM

    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
    • Rasa Malaysia

      July 30, 2013 at 9:48 AM

      Thaw first.

      Reply
    • Jay Cee

      June 24, 2015 at 9:26 AM

      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
      • Rasa Malaysia

        June 24, 2015 at 7:26 PM

        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
  38. Caterina Malaer

    August 28, 2013 at 3:45 PM

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

    nice, soft and very delicious!

    Reply
  39. brightsmile

    October 4, 2013 at 8:49 AM

    how do I make the dipping sauce if I can’t find the one you mentioned?
    Thank you.

    Reply
    • Rasa Malaysia

      October 4, 2013 at 5:17 PM

      Just soy sauce + vinegar.

      Reply
  40. Kari

    January 29, 2014 at 1:15 PM

    Like Alice I’d love to know just how many this will make – or a rough estimate.

    Reply
  41. Crissy

    January 11, 2017 at 8:41 AM

    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
    • Rasa Malaysia

      January 12, 2017 at 5:55 PM

      Hi Crissy thanks for trying my gyoza recipe! :)

      Reply
  42. Andreah

    January 19, 2017 at 1:57 AM

    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
    • Rasa Malaysia

      January 19, 2017 at 6:34 PM

      You don’t cook the pork/shrimp, they will be cooked during the cooking process. :)

      Reply
  43. Bernadette

    November 23, 2018 at 3:38 PM

    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
    • Rasa Malaysia

      November 25, 2018 at 10:27 PM

      The dipping sauce is just ponzu, buy bottled ponzu.

      Reply

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