Gyozas – Japanese dumplings (EASY & Juicy!)

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Enjoy these super delicious homemade pan-fried Japanese gyozas! With a crispy golden bottom and a juicy filling, these tasty Japanese dumplings are perfect for any meal or snack.

Why buy gyozas when you can make them fresh at home? Sure, store-bought is quicker, but once you try homemade, you’ll never look back!

The taste and quality are on a whole other level, plus making a batch means you can freeze extras for whenever those gyoza cravings hit.

I like to make my own gyoza wrappers if I have time – it’s simple and needs just a few ingredients. It can be a bit time-consuming, though, so if you’re short on time, store-bought wrappers from an Asian grocery store work just as well!

What is a gyoza?

Gyozas are traditional Japanese pan-fried dumplings filled with minced pork, cabbage, and aromatic seasonings. The name “gyoza” comes from the Chinese word “jiaozi,” as this dish was inspired by Chinese dumplings and adapted into Japanese cuisine. In English, you might hear them referred to as “potstickers,” a term often used for pan-fried dumplings with a crispy base.

These dumplings are known for their irresistible combination of textures: a golden brown, crunchy bottom and a soft, juicy filling. To achieve this perfect balance, they are first steamed in a small amount of water to cook through, then pan-fried to develop that signature crispy base.

Gyozas can be enjoyed as a side dish, appetizer, or even as part of a main course and are usually served with a dipping sauce made from soy sauce and rice vinegar. For those who love a spicy kick, a dash of chili oil makes a great addition to the sauce! With their satisfying taste and versatile flavors, gyozas are a beloved comfort food that brings a taste of Japan to your table.

Ingredients

• minced pork
• Chinese cabbage – shred the cabbage thickly and make sure to squeeze extra moisture when cooked to avoid soggy filling.
• garlic – gives a zesty, slightly spicy kick that complements the pork.
• green onions – adds freshness and a mild onion flavor.
• ginger – gives a zesty, slightly spicy kick that complements the pork.
• corn starch – helps bind the filling and keeps it tender and juicy.
• sesame oil
• soy sauce
• gyoza wrappers: store-bought or homemade wrappers.

dipping sauce:

• soy sauce
• rice vinegar
• chili oil – this is optional but brings heat for a spicy twist, perfect for spice lovers.
• sesame seeds – optional too but adds a light crunch and nutty flavor to the sauce.

Preparation

1. Prepare the vegetables – Shred the Chinese cabbage. Boil some water in a pot, and cook the cabbage for about 2-3 minutes. Drain the water and squeeze the cabbage to remove excess moisture.

2. Chop the green onions.
3. Mince the garlic and ginger.
4. Make the filling – In a large bowl, combine the minced pork, green onions, ginger, garlic, cabbage, cornstarch, sesame oil, soy sauce, salt, and pepper. Mix well.

5. Fill the wrappers – Place a small spoonful of the filling mixture in the center of each gyoza wrapper. Dip your finger in water and wet the edges of the wrapper to help seal it. Fold the wrapper over the filling, making small pleats along the edge to seal it securely.

6. Make the dipping sauce – In a small bowl, mix together the soy sauce, rice vinegar, chili oil (if using), and sesame seeds (if using).
7. Cook the gyozas – Heat a greased pan over medium to high heat. Place the gyozas in the pan and add enough water (about 0.2 inch / 0,5 cm high) to cover the bottom. Partially cover the pan with a lid, leaving some space for the steam to escape.

8. Steam the gyozas for about 7-8 minutes, or until cooked through.
9. Once the water has evaporated, you should hear sizzling. Add a little cooking oil to coat the pan surface around the gyozas. Fry them (without the lid) on medium to high heat for about 5 minutes, or until the bottoms are golden brown.
10. Serve – Serve the gyozas hot with the dipping sauce on the side.

How to cook gyoza?

The steam-pan-fry method is favored because it creates a perfect combination of a crispy bottom and a moist, tender filling in gyozas. However, aside from this method (known as yaki gyoza), you can cook gyozas in various other ways:

• Steaming: place gyoza in a bamboo or metal steamer lined with parchment paper or cabbage leaves to prevent sticking. Steam for about 6-8 minutes until the filling is cooked through and the wrappers are tender.
• Boiling: bring a pot of salted water to a boil and gently add the gyoza. Boil for 4-6 minutes until they float to the surface and are cooked through. This method makes for a softer texture.
• Deep-frying: for extra crispy gyoza, deep-fry them in hot oil until golden brown and cooked through. This method gives a crunchy exterior but is richer and less traditional.

Serving

Gyozas are best served fresh and hot, straight from the pan, so they keep their crispy, golden bottoms and juicy centers.

Arrange them on a plate in a circular pattern for an appealing presentation, with a small dish of dipping sauce in the center.

Traditionally, gyozas are served with a simple dipping sauce made of mainly soy sauce and rice vinegar.

Gyozas pair wonderfully with light sides like steamed rice, miso soup, or a crisp, refreshing salad to balance the richness of the dumplings.

For a complete Japanese meal, consider serving them alongside other small dishes like edamame, seaweed salad, or a light noodle soup. Whether as an appetizer, side dish, or main, gyozas bring warmth and flavor to any meal!

How to store, freeze and reheat?

storing

If you plan to eat leftover gyozas within a day or two, place the uncooked gyozas in an airtight container and refrigerate.

Freezing

Freezing is my favorite option! I always make a big batch, and as soon as they’re ready, I freeze them right away.

For longer storage, freezing is ideal. Place uncooked gyozas on a baking sheet in a single layer, ensuring they don’t touch each other. Freeze for 1-2 hours until solid, then transfer them to a freezer-safe bag or container to prevent sticking.

Frozen gyozas can be stored for up to 3 months for the best flavors. However, they are technically safe to eat beyond that if kept at a consistent freezer temperature (0°F or -18°C) though the texture and taste may gradually decline due to freezer burn or drying out.

Reheating

• For refrigerated gyozas: proceed and cook as per the recipe instructions.
• For frozen gyozas: cook directly from frozen using the usual steam-fry method, just add a couple of extra minutes to the steaming time to ensure they cook through.

With these steps, your gyozas will taste freshly made every time!

Emma’s tips

• Use fresh ingredients: fresh pork, vegetables, and aromatics like garlic and ginger will give you the best flavor and texture.
• Perfect the wrapping technique: dip your finger in water and run it along the edges of the wrapper, then fold and pleat. This ensures the dumplings stay sealed while cooking, giving you that signature gyoza shape.
• Use a heavy-bottomed nonstick pan: this will help distribute heat evenly and prevent sticking, ensuring each gyoza has a beautifully crisp, golden bottom.
• Serve immediately: gyozas are best served hot and fresh, so they keep their perfect balance of crisp and juicy textures.

More Japanese-inspired recipes? Check these!

• Salmon Fried Rice
• Teriyaki Salmon Bowl
• Matcha Dorayaki with White Chocolate
• Matcha Ice Cream
• Spicy Tuna Yaki Onigiri