Gyoza
Homemade Gyoza Recipe - How to Make Japanese Dumplings
There’s nothing quite like homemade gyoza!
As much as I love keeping store-bought frozen gyoza in my freezer for busy nights, my kids recently asked if we could make our own from scratch. That request brought back childhood memories of making gyoza with my parents. I started with oddly shaped dumplings, naming them “hat,” “bowl,” and “umbrella” because folding them neatly was a challenge at first. But with practice, I got better.
Now, watching my kids fold their first gyoza, creating adorable yet uneven shapes, I couldn’t help but smile. They learned something new, had fun, and most importantly, devoured them! In fact, the 50 gyoza we made disappeared in no time.
If you’ve never tried making gyoza at home, I highly recommend it—not only for the delicious flavors but also for the special memories you’ll create.
RECIPE
Servings: 50 pcs
Time: 50 minutes
Ingredients:
50 pcs gyoza wrappers
1 lb ground pork
1/2 pc medium hakusai (napa cabbage) - or cabbage
1 cup chopped nira (Japanese chives), if not available use scallions
1 tsp grated ginger
1 tsp grated garlic
2 tbsp soy sauce
2 tbsp sake
1/2 tbsp sugar
1 tbsp sesame oil
Salt and black pepper
Cooking oil (for frying)
My Kitchen Tools:
Instructions:
Prepare the Vegetables:
Finely chop the hakusai, rub it with salt, let it sit for 5 minutes, then squeeze out excess water.
Chop the nira (Japanese chives) and grate the ginger and garlic.
Make the Filling:
In a large bowl, combine ground pork, ginger, garlic, soy sauce, sake, sugar, torigara stock powder, sesame oil, and black pepper. Mix well until sticky.
Mix in the prepared hakusai and nira until evenly combined.
Wrap the Gyoza:
Place a spoonful of filling in the center of a gyoza wrapper.
Wet the edges with water, fold in half, and pleat to seal. Repeat for all wrappers.
Cook the Gyoza:
Heat a pan with a little cooking oil. Arrange the gyoza in a single layer and pan-fry until the bottom turns golden brown (about 2-3 minutes).
Steam the Gyoza:
Add 1/4 cup of water to the pan, cover with a lid, and steam for 3-4 minutes until the water evaporates.
Crisp the Gyoza:
Remove the lid, drizzle 1 tbsp sesame oil around the gyoza, and cook for another minute until crispy.
Serve & Enjoy:
Transfer to a plate and serve hot with your favorite dipping sauce, such as soy sauce with rice vinegar and chili oil.
Why You’ll Love This Recipe
Better than store-bought – Fresh, juicy, and packed with flavor.
Fun to make with family – Get the kids involved in wrapping!
Crispy and juicy – The perfect pan-fried texture with a juicy filling.
How to Store Homemade Gyoza
For uncooked gyoza: Arrange them in a single layer on a baking sheet lined with parchment paper and freeze until firm. Once frozen, transfer to an airtight container or freezer bag and store for up to 1 month. Cook directly from frozen, adding an extra minute to the cooking time.
For cooked gyoza: Let them cool completely before placing them in an airtight container. Store in the refrigerator for up to 2 days. Reheat by pan-frying or steaming until heated through.
