It may look difficult to make Gyoza, but once you know how to cook them it’s actually pretty simple. You can be very creative and try different ingredients for filling based on your own preference. The recipe below is for a typical Japanese Gyoza.
Japanese Gyoza is distinctly different from Chinese potstickers. Chinese potstickers tend to have a thicker skin and the filling is mostly meat. Japanese consider Gyoza more of a side dish to complement our rice whereas the Chinese sometime eat potstickers as the main course. Japanese Gyoza wrappers are thinner and smaller, so make sure you buy the right wrappers specifically for Japanese Gyoza.
My kids don’t look what’s inside and eat Gyoza in two or three bites. So I sometimes “hide” lots of veggies in it and it works! If there are leftover Gyoza wrappers, try wrapping cheese. It is a great appetizer dish as well.
- 1 package gyoza wrappers
- 1 1/2 Tbsp. oil for frying each batch of gyoza
- 1/4 cup water for frying each batch of gyoza
- 1 Tbsp. sesame oil for frying each batch of gyoza
- 10 oz (290 g) ground pork
- 2-3 cabbage leaves,
- 1 green onion/scallion
- 1-2 Shiitake mushrooms
- 1 clove garlic, minced
- 1 tsp. grated ginger
- 1/2 Tbsp. sake
- 1/2 Tbsp. sesame oil
- 1 tsp. soy sauce
- 1/4 tsp. salt
- Freshly ground black pepper
- 1 Tbsp. rice vinegar
- 1 Tbsp. soy sauce
- 1/8 tsp. La-Yu (Japanese chili oil) (optional)
- Microwave cabbage leaves for 1 minute and chop into small pieces. Chop green onion and shiitake mushrooms.
- Combine the meat and seasonings and knead the mixture with hands until the texture becomes sticky.
- Add the rest of fillings and continue to knead.
- Wrap the filling with gyoza wrappers (See How To Wrap Gyoza). To save gyoza for later, please see my Notes.
- Heat the oil in a large non-stick frying pan over medium high heat. When the pan is hot, place the gyoza in a single layer, flat side down (in two rows or in a circular shape).
- When the bottom of the gyoza turns golden brown, add 1/4 cup of water to the pan.
- Immediately cover with a lid and steam the gyoza for about 2 minutes or until most of the water evaporates.
- Remove the lid to evaporate any remaining water. Add sesame oil and cook uncovered until the gyoza is nice and crisp on the bottom. Transfer to a plate. For the gyoza lined up in circular shape, place a serving plate on top of the pan and quickly flip.
- For the dipping sauce, combine the sauce ingredients in a small plate and mix all together. Serve the gyoza with dipping sauce.
After you wrap gyoza, cook or freeze it right away; otherwise water from the ingredients will start to make the wrapper wet.
To save gyoza for later, put the gyoza on a baking sheet leaving some space between to keep them from sticking, and put it in freezer. Transfer frozen gyoza into a freezer bag and store in freezer up to a month. When you use frozen gyoza, do not defrost. Cook while they are frozen.