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Gyoza are juicy on the inside and crispy on the outside. Skip ordering takeout and make these Japanese, pan-fried dumplings in the comfort of your own home.

If you have a thing for dumplings (who doesn’t?), you will love our Russian Pelmeni recipe.

Gyoza on a plate with soy sauce

What is Gyoza?

Gyoza are dumplings stuffed with a savory filling of ground meat and veggies. The key to perfect gyoza lies in the preparation. First they are pan-fried to get the signature, crispy outer layer. Then, they are finished by covering and steaming them to ensure the filling is cooked through.

This two-part process gives gyoza the best of both worlds in terms of texture. Perhaps that’s why they disappear as quickly as they are served?

Hot Tip: While gyoza are met to be pan-fried and steamed, they are extremely versatile. You can also boil or deep fry them. In the mood for a quick dumpling soup? Pop frozen gyoza directly into an Asian-style broth.

Ingredients for Gyoza

Difference Between Gyoza and Chinese Potstickers

Gyoza and potstickers have very subtle differences. In fact, both are prepared in much the same way with very similar ingredients. So, what’s the big difference?

Japanese gyoza tend to be made with a thinner wrapper and stuffed with a finer filling than Chinese potstickers. They also tend to be a bit smaller — only requiring one or two bites tops to polish them off.

How To Make Gyoza

Homemade gyoza is easy and delicious. While the dumplings look impressive, rolling them isn’t too difficult. Just be careful — once you learn how to roll a dumpling you may never stop. Follow these easy steps to get restaurant-quality gyoza each and every time:

  1. Combine the filling ingredients in a big mixing bowl.
  2. Divide equal amounts of filling among the wrappers.
  3. Brush edges with water and pinch them together to seal the filling inside.
  4. Place sealed gyoza on the baking sheet.
  5. Place gyoza flat-side down in a skillet over medium-high heat. Brown until crispy and then cover to finish cooking the inside with steam.
  6. Serve immediately with a dipping sauce of your choice!
Gyoza filling inn a bowl
Wonton wrappers with a filling
Made raw Gyoza on a table
Gyoza in a frying pan

Gyoza Filling

To keep it light, we use ground turkey. However, feel free to use lean ground beef, pork or chicken. All will work amazingly. If you like seafood, you could even do a combination of shrimp and ground pork or shrimp and ground chicken.

Gyoza filling inn a bowl

Gyoza Folding Techniques

Making pretty, little dumplings is easier than it looks. Follow the below steps:

  • Place a wonton wrapper in the palm or your non-dominant hand. Place about a tablespoon of filling directly into the center.
  • Dip your finger in a bowl of water and run it along the dry part of the outer edge of the wrapper.
  • Fold the wrapper in half. Holding the dumpling with your left thumb and index finger, start making a pleat with your right thump and index finger about every 1/4-inch until you have no more wrapper left.
  • Set aside and continue until all your dumplings are sealed!
wrapper with a filling in hand
Gyoza getting sealed in hand
Gyoza getting formed
Hands with Gyoza in hand

Serving Gyoza

To create a quick dipping sauce, mix soy sauce with sesame seeds and chopped green onion. If you like it spicy, add in a bit of Sriracha.

Gyoza make for a great appetizer or a meal all on their own. If you are looking to make a full Japanese spread, see the recipes listed at the bottom of the page.

Freezing Gyoza

Prepping a bunch of gyoza and freezing them for later is a genius move. Take raw gyoza and place them in a single layer on a baking sheet. Pop the entire baking sheet in the freezer. Once completely frozen, transfer gyoza to a plastic bag. Cook according to instructions when you’re ready to eat.

Made raw Gyoza on a table

Other Asian Dishes

  • Lo Mein – A close cousin to Chow Mein. You have to try it if you haven’t!
  • Hunan Beef – Thinly sliced beef with a sweet and spicy sauce.
  • Yakisoba – These Japanese noodles are delicious and quick to make.
  • Beef and Broccoli – A classic combination that never gets old. It’s low-carb to boot!

Recipe

Gyoza on a plate with soy sauce

Gyoza Recipe

Print Pin
Servings
52 pieces
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Recipe contributed by: Natalya Drozhzhin
Gyoza are juicy on the inside and crispy on the outside. Skip ordering takeout and make these Japanese, pan-fried dumplings in the comfort of your own home.

Ingredients

  • 52 wonton wrappers
  • 1 lb ground turkey
  • 2 cup cabbage shredded
  • 1/2 cup green onions chopped
  • 2 garlic cloves pressed
  • 1 tbsp sesame oil
  • 1 tbsp soy sauce
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tbsp oil (cooking each batch)
  • 1/4 cup water (cooking each batch)
US Units – Metric

Instructions

  • In a large bowl, combine ground turkey with onions, cabbage, pressed garlic, sesame oil, soy sauce and ground black pepper.
    Gyoza filling inn a bowl
  • Place an equal portion of filling into each wrapper.
    Wonton wrappers with a filling
  • Brush the endges with water using your finger and seal the filling on the inside (see detailed instructions above).
    Gyoza getting sealed in hand
  • Place them on a baking sheet, leaving space between each one to avoid them sticking togehter.
    Made raw Gyoza on a table
  • Preheat a skillet over medium-high with oil. Place gyoza in a skillet and pan fry until it turns golden brown — about 3 minutes. Add water and cover with a lid and steam for 3-4 minutes to cook the filling.
    Gyoza in a frying pan
  • Serve with your favortie sauce while gyoza is still nice and warm.
    Gyoza on a plate with soy sauce
Nutrition Facts
Gyoza Recipe
Amount Per Serving
Calories 41 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g5%
Cholesterol 6mg2%
Sodium 119mg5%
Potassium 41mg1%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 1g1%
Protein 3g6%
Vitamin A 16IU0%
Vitamin C 1mg1%
Calcium 6mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Posted September 28, 2020

About Author

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Natalya Drozhzhin

Natalya founded Momsdish to demonstrate that placing a homemade meal on the table is not hard at all. Natalya makes cooking easier and approachable, by simplifying the ingredients, while still producing the same great taste.