Real Recipes From Real Home Cooks ®

gyoza (japanese dumplings)

Recipe by
Beth Pierce
Old Monroe, MO

This Gyoza recipe is Japanese dumplings stuffed with cabbage, ground pork, garlic, ginger, and green onions all pan-fried and steamed to perfection. I love to serve them with a simple three-ingredient dipping sauce. They are so much better than your local Japanese restaurant and so easy.

yield 12 serving(s)
prep time 30 Min
cook time 30 Min
method Stove Top

Ingredients For gyoza (japanese dumplings)

  • 2 c
    green cabbage very finely chopped
  • ½ tsp
  • 1 lb
    ground pork
  • 2 clove
    garlic pressed
  • 3
    finely chopped green onions
  • 1 Tbsp
    grated ginger or ginger paste
  • 45
    potsticker wrappers or gyoza wrappers (see notes)
  • 3 Tbsp
    vegetable oil
  • 1/4 c
    ¼ cup water per batch
  • 3 Tbsp
    3 tablespoon low sodium soy sauce
  • 1 Tbsp
  • 1/2 tsp
    sesame oil

How To Make gyoza (japanese dumplings)

  • 1
    Add the chopped cabbage to a colander and sprinkle with the salt. Stir to combine and let the colander sit in the sink for about 15 minutes. Squeeze out any excess moisture.
  • 2
    In a large bowl combine the cabbage, ground pork, garlic, green onions, and grated ginger. Gently combine with your hand.
  • 3
    Holding a pot sticker wrapper in the palm of your hand. Dip your index finger from your other hand in cold water and moisten the whole outer edge of the wrapper. Place 1 tablespoon of the meat mixture in the center of the wrapper.
  • 4
    Using your right hand (reverse if you are left-handed) start to fold the pot sticker in half making pleats about every 1/2 inch as you seal the dumpling. Place them on parchment-covered baking sheets as you make them.
  • 5
    Heat a little oil in a large skillet over medium heat. Add some of the dumplings to the hot oil flat side down in a single layer leaving space between them. Pan fry until they are golden brown on the flat side then add a 1/4 cup of water and cover with a lid. Steam for 3 minutes or until the water evaporates.
  • 6
    In a small bowl combine the soy sauce, mirin, and sesame oil. Serve the sauce with the warm dumplings.