Japanese GYOZA (Dumplings)

The Ultimate Guide to Japanese Gyoza 

Japanese Gyoza are defined by their thin wrappers and the Yaki-Gyoza cooking style—pan-frying to create a "wing" or crispy bottom, followed by a quick steam.

1. Ingredients

The Filling

Ground Pork: 1/2 lb (250g) - (Use pork with a good fat content for juiciness).

Cabbage: 2-3 large leaves (Napa or Green cabbage).

Garlic Chives (Nira): 1/2 bunch (substitute with scallions if unavailable).

Aromatics: 2 cloves garlic (grated), 1 tsp fresh ginger (grated).

Seasonings: 1 tbsp Soy sauce, 1 tsp Sake, 1 tsp Sesame oil, 1/2 tsp Sugar, a pinch of Salt and Black Pepper.

Binder: 1 tsp Cornstarch (helps keep the juices inside).

The Shell

Gyoza Wrappers: 1 package (approx. 25-30 skins). Look for "thin" wrappers specifically labeled for Gyoza.

2. Preparation: The Secret to Non-Soggy Gyoza

Prep the Cabbage: Finely mince the cabbage. Sprinkle with a pinch of salt and let sit for 10 minutes. Crucial Step: Squeeze the cabbage firmly with your hands or a kitchen towel to remove all excess water. This prevents the gyoza from becoming soggy.

Mix the Filling: In a large bowl, combine the ground pork and seasonings. Stir vigorously in one direction until the meat becomes "tacky" and pale.

Combine: Fold in the squeezed cabbage, minced chives, garlic, and ginger. Do not overmix once the veggies are in.

3. How to Fold (The Pleat)

Place a wrapper in your non-dominant hand.

Put 1 leveled tablespoon of filling in the center.

Dip your finger in water and trace the outer edge of the wrapper.

Fold the wrapper in half but do not seal it yet.

Using your thumb and index finger, create 3-5 pleats on the side facing you, pressing them against the back (flat) side of the wrapper.

Press firmly to ensure an airtight seal. The gyoza should have a slightly curved, crescent shape.

4. The "Steam-Fry" Cooking Method

This is the traditional way to get the perfect texture contrast:

Fry: Heat 1 tbsp of neutral oil in a non-stick skillet over medium-high heat. Arrange gyoza in a circular pattern or rows. Cook for 2 minutes until the bottoms are golden brown.

Steam: Pour in roughly 1/4 cup of water (enough to cover the bottom of the pan). Immediately cover with a lid. Let steam for 3-4 minutes until the water is almost gone.

Crisp: Remove the lid. Drizzle 1 tsp of sesame oil around the pan. Let the gyoza fry for another minute until the bottoms are dark gold and extra crunchy.

5. The Dipping Sauce (Tare)

The classic ratio is simple:

2 parts Soy Sauce

2 parts Rice Vinegar

1 part Rayu (Japanese Chili Oil with solids)

Pro Tips

Freezing: Gyoza freeze beautifully. Place them on a tray (not touching) to freeze solid, then move to a bag. Cook them straight from frozen (just add 2 extra minutes to the steaming step).

The "Wing" (Hanetsuki): To get that restaurant-style crispy lattice connecting the dumplings, mix 1 tsp of flour or cornstarch into your steaming water before pouring it into the pan.