Homemade gyoza, or Japanese pan-fried dumplings, are a delightful combination of crispy bottoms and juicy, flavorful fillings. These bite-sized treats are filled with seasoned ground meat, vegetables, and aromatic spices, wrapped in thin dumpling skins, and cooked to golden perfection. Gyoza are perfect as appetizers, side dishes, or even as a light meal. Whether dipped in soy sauce or paired with tangy vinegar, they deliver a satisfying burst of umami in every bite.
Gyoza originated in China as jiaozi but were introduced to Japan in the early 20th century. Japanese cooks adapted the recipe, creating thinner wrappers and adding garlic for a distinct flavor. Gyoza became a staple of Japanese cuisine, enjoyed in homes and restaurants alike. Making gyoza at home allows you to experiment with fillings, ensuring every dumpling is packed with love and personalized taste.
Homemade Gyoza Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Servings: 4
- Yield: About 30 gyoza
Ingredients
- 1 pound ground pork or chicken
- 1 cup cabbage, finely chopped
- 2 green onions, minced
- 2 garlic cloves, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
- 30 gyoza wrappers
- Vegetable oil for frying
- Water for steaming
Instructions
- In a bowl, mix ground meat, cabbage, green onions, garlic, soy sauce, sesame oil, and ginger until well combined.
- Place a small spoonful of filling onto each gyoza wrapper. Moisten the edges with water, fold, and pleat to seal.
- Heat oil in a non-stick skillet. Arrange gyoza flat side down and cook until the bottoms are golden.
- Add water to the skillet, cover, and steam for 5 minutes. Remove the lid and cook until the water evaporates.
- Serve hot with soy sauce or your favorite dipping sauce.
This homemade gyoza recipe brings authentic Japanese flavors to your table with every crispy, savory bite!
