If you’ve ever walked into a Japanese restaurant and seen those golden, crispy dumplings called gyoza, you’ve probably wondered how to make them at home. Well, learning how to cook gyoza recipe is easier than you think! These delicious Japanese potstickers are filled with juicy pork, fresh vegetables, and a touch of garlic and ginger — then pan-fried until the bottoms are crispy and golden.
In this guide, I’ll walk you through how to cook gyoza recipe step by step, using the classic method inspired by traditional Japanese home cooking.
What is Gyoza?
Gyoza originated in China, where they’re known as jiaozi, but the Japanese version is quite different. Japanese gyoza are smaller, thinner, and crispier. The wrappers are delicate, allowing the flavors of the filling to shine through. When you learn how to cook gyoza recipe, you’ll see that it’s all about balance — crispy bottoms, soft tops, and a juicy filling inside.
These dumplings are pan-fried first, then steamed, and finally crisped again to perfection. You can enjoy them as a snack, appetizer, or main meal with rice and miso soup.
Visit also our other recipe article:- How to Cook Chow Mein Recipe — A Delicious Guide to Classic Noodles
Ingredients You’ll Need
Before starting how to cook gyoza recipe, gather the following ingredients:
- ¾ lb (340g) ground pork
- 2–3 cabbage leaves, finely chopped
- 2 stalks green onions, finely chopped
- 2 shiitake mushrooms, finely chopped
- 1 garlic clove, minced
- 1-inch piece fresh ginger, grated
- 1 tsp sesame oil
- 1 tsp soy sauce
- 1 tsp sake (or rice wine)
- ¼ tsp kosher salt
- Freshly ground black pepper, to taste
- 1 package gyoza wrappers (about 24 pieces)
- 1 tbsp vegetable oil (for frying)
- ¼ cup water (for steaming)
- 1 tsp sesame oil (for finishing)
For the dipping sauce:
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1/8 tsp chili oil (la-yu)
Step 1: Prepare the Vegetables
The secret to great gyoza lies in how fine your vegetables are chopped. Start by removing the core from the cabbage leaves and cutting them into very small pieces. Do the same with green onions and shiitake mushrooms. Finally, mince the garlic.
Having finely chopped vegetables ensures even cooking and a smooth filling texture.
Step 2: Make the Gyoza Filling
In a large mixing bowl, combine the ground pork, chopped cabbage, green onions, and mushrooms. Add grated ginger, sesame oil, soy sauce, sake, salt, and black pepper. Mix everything well using your hands or a spoon until the mixture turns pale and sticky — this shows the protein has bound properly, creating a juicy filling.
If you want to make vegetarian gyoza, you can replace the pork with tofu or minced mushrooms.
Step 3: Wrap the Gyoza
Now comes the fun part! Place one gyoza wrapper in your palm. Add about a teaspoon of filling in the center. Wet the outer edge of the wrapper using your fingertip dipped in water.
Fold the wrapper in half over the filling. Make 3–4 small pleats on one side, pinching them against the flat side to seal tightly. The goal is a crescent shape with a slightly flattened bottom.
Repeat until all your filling is used.
💡 Tip: You can freeze the uncooked gyoza on a tray (without them touching) until solid, then store them in a freezer bag for up to 1 month.
Step 4: Cook the Gyoza
Now, let’s get into how to cook gyoza recipe on a frying pan — the most authentic way!
- Heat 1 tablespoon of oil in a large non-stick frying pan over medium heat.
- Arrange the gyoza in a circular pattern, flat side down.
- Cook for about 3 minutes, or until the bottom turns golden brown.
- Pour ¼ cup of water into the pan and immediately cover with a lid.
- Steam for 3 minutes until most of the water evaporates.
- Remove the lid and drizzle 1 teaspoon of sesame oil around the pan.
- Continue cooking uncovered until the bottoms are crisp again.
Once done, transfer the gyoza to a plate — crispy side up!
Step 5: Make the Dipping Sauce
In a small bowl, mix soy sauce, rice vinegar, and a few drops of chili oil. This dipping sauce complements the gyoza perfectly with a balance of saltiness, tang, and a hint of spice.
Step 6: Serve and Enjoy
Serve your freshly made gyoza hot with dipping sauce on the side. Each bite delivers a burst of flavor — the juicy pork filling, aromatic garlic and ginger, and the satisfying crunch of the crispy base.
Once you master how to cook gyoza recipe, you can make endless variations — shrimp gyoza, chicken gyoza, or even veggie gyoza!
Why You’ll Love Making Gyoza
- It’s fun and interactive — perfect for family or friends.
- Freezer-friendly — make a big batch and cook anytime.
- Customizable — fill with your favorite ingredients.
- Authentically Japanese — but simple enough for beginners!
Final Thoughts
Now that you know how to cook gyoza recipe, you can enjoy this Japanese classic anytime. From the savory filling to the crispy golden base, homemade gyoza are always better than store-bought ones.
So next time you crave something flavorful, grab some wrappers, mix your filling, and pan-fry your way to deliciousness.
