Gyoza
Homemade Gyoza Recipe (Japanese Dumplings)
There’s nothing quite like homemade gyoza—crispy on the bottom, juicy inside, and filled with comforting Japanese flavors. While I always keep store-bought frozen gyoza in the freezer for busy weeknights, making Japanese dumplings from scratch is a completely different experience.
Recently, my kids asked if we could make gyoza at home together, and that simple request instantly brought back childhood memories of folding gyoza with my parents. My early attempts were far from perfect—I remember making oddly shaped dumplings and giving them names like “hat,” “bowl,” and “umbrella” because neat pleats felt impossible at first. But just like anything else, practice made it easier.
Now, watching my own kids fold their first homemade Japanese gyoza, creating adorable and uneven dumplings of their own, felt incredibly special. They learned a new cooking skill, had fun in the kitchen, and most importantly, enjoyed every bite. The batch of 50 gyoza we made together disappeared almost instantly.
If you’ve never tried making gyoza at home, this easy recipe is a great place to start. Not only will you enjoy freshly made Japanese dumplings, but you’ll also create meaningful memories—especially if you cook them with your family.
RECIPE
Servings: 50 pcs
Time: 50 minutes
Ingredients:
50 pcs gyoza wrappers
1 lb ground pork
1/2 pc medium hakusai (napa) 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)
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)
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 Gyoza 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.
