Experience a delightful balance of crispy and tender textures with this pan fried gyoza recipe. The Japanese dumpling is filled with a combination of minced pork, vegetables and spices, wrapped in a thin dough and pan-fried until crispy and then steamed giving them a tender interior. And let’s not forget about the homemade dumpling dipping sauce, a savory mixture of soy sauce, rice vinegar, and sesame oil, which complements the flavors of the pork gyoza perfectly. Pair this savory appetizer with braised beef ramen to make a complete meal.
Table of Contents
Why Love This Recipe
- These Japanese dumplings are easy to make because I use store-bought gyoza wrappers.
- The combination of cabbage, green onions, garlic and fresh ginger adds a wonderful depth of flavor to the filling.
- Umami seasoning a.k.a. mushroom seasoning is used to enhance the savory taste of the pork filling, making it even more delicious.
- The dumpling dipping sauce is a perfect blend of soy sauce, rice vinegar, sesame oil, and chili oil and super easy to make.
- It’s a versatile dish that can be served as an appetizer or as part of a main course.
- The gyoza can be made in advance and frozen for later use, making it a convenient meal option for busy weeknights.
- Both pan-frying and steaming the gyoza results in a delightful combination of crispy and tender textures that make every bite satisfying.
We Use Pre-Made Wrappers for a Quick and Easy Appetizer
As part of the shortcut series, this recipe uses pre-made gyoza wrappers for a fast and effortless appetizer. Using store-bought wrappers streamlines the process of making the dumplings, saving you time and effort. You can find these wrappers in the refrigerated section of most Asian grocery stores or supermarkets. Simply look for the gyoza or dumpling wrappers, usually sold in packs of 24 or more.
Making homemade wrappers can be a fun and rewarding process, but it can also be time-consuming, so using pre-made wrappers is a convenient alternative for a busy weeknight meal.
What is Gyoza?
Gyoza is a Japanese dumpling that is typically filled with ground meat (usually pork) and vegetables, such as cabbage and scallions. The filling is seasoned with a variety of ingredients, including soy sauce, garlic, ginger, and sesame oil. The dumplings are usually wrapped in a thin dough made from flour and water and then either pan-fried, steamed or boiled before being served. Gyoza is often served as an appetizer or side dish and is commonly accompanied by a dipping sauce made from soy sauce, vinegar, and chili oil.
The Difference Between Gyoza, Potstickers & Wontons
These delicious bite-sized treats may all look similar, but they actually have distinct differences.
As mentioned earlier, Gyoza is a Japanese dumpling that can also be called a potsticker depending on the cooking method. The dumplings are wrapped in thin dough made from flour and water, and then either steam-fried, boiled or steamed.
Chinese Potstickers are a type of dumpling that are similar to gyoza but have a thicker and chewier dough. They are also filled with ground meat, vegetables, and sometimes seafood. The dumplings are first pan-fried, and then steamed in a small amount of water until fully cooked. The cooking process creates a crispy bottom and a soft and tender top.
Wontons , another type of Chinese dumpling, are wrapped in a thin dough made from flour and egg and are typically boiled. Wontons can be served in a clear broth or with a dipping sauce.
Ingredients You’ll Need
Gyoza Dumpling Ingredients:
- Ground pork: You can also use ground chicken, ground turkey or replace with veggies to keep this recipe vegetarian.
- Cabbage leaves: Napa cabbage is the preferred choice but you can use any cabbage varitey you’d like.
- Green onions: Also know as scallions and spring onions.
- Garlic and ginger: These aromatic ingredients add a depth of flavor to the filling. Don’t skip these!
- Umami seasoning (optional): The umami seasoning (mushroom seasoning) adds a rich, savory flavor to the filling.
- Soy sauce: You can use low-sodium, tamari or even coconut aminos.
- Corn starch: Corn starch is used as a binder to hold the gyoza filling together and prevent it from falling apart during cooking. You can also use potato starch.
- Sesame oil: This flavorful oil is used to add a nutty aroma and taste to the gyoza filling. A little goes a long way!
- Gyoza or wonton wrappers: Look for the round gyoza wrapper. They are much easier to shape in this style than the square wrappers.
Gyoza Dipping Sauce Ingredients:
- Soy sauce: Soy sauce is a salty, savory condiment that is used to add flavor to the dipping sauce.
- Rice vinegar: Rice vinegar is a mild and slightly sweet vinegar that adds a tangy flavor.
- Sesame oil: Similar to the sesame oil used in the gyoza filling, this adds a nutty flavor and aroma to the dipping sauce.
- Chili oil: Chili oil is made from hot peppers and oil, and is used to add spice and heat to the dipping sauce. It can be adjusted to taste depending on how spicy you like your food.
- Chopped green onions (optional): Scallions add a fresh, oniony flavor to the dipping sauce and can be used as a garnish to add visual appeal.
How to Make Pan Fried Japanese Dumplings (Gyoza)
Make the Gyoza Dipping Sauce
In a small bowl, whisk together the soy sauce, rice wine vinegar, brown sugar and chili oil until the sugar has dissolved.
Make the Dumplings
In a large skillet over medium-high heat, add about a tbsp of neutral oil. Once heated add the minced garlic and ginger and cook until fragrant, about 30 seconds. Add the finely chopped cabbage and cook until softened, about 3-5 minutes. Remove from heat and let cool.
In a large mixing bowl, add ground pork, green onions, soy sauce, corn starch, sesame oil, and optional umami seasoning. Using your hands, mix until combined. Add the cooled cabbage to the sausage mixture and mix well.
Lay out a gyoza wrapper on a clean work surface. Spoon 1-2 tablespoons of the filling into the center of the wrapper. Dip your finger into a bowl of water and run it along the edges of the wrapper.
Fold the wrapper in half to enclose the filling and pleat the edges together to seal the dumpling.
Repeat with the remaining wrappers and filling.
In a large non-stick frying pan, heat a 1-2 tablespoons of oil over medium heat. Add the gyoza in a single layer and fry until the bottoms are a crispy golden brown, about 2-3 minutes.
Pour enough water in the skillet to come about 1/4 inch up the sides. Cover the skillet with a tight-fitting lid and let the pan fried gyoza steam for 3-5 minutes, or until most of the water has evaporated.
Remove the lid and let the gyoza cook until the rest of the water has evaporated.
Serve hot with the dipping sauce and garnish with chopped scallions.
- Use a non-stick pan or a well-seasoned cast iron skillet to prevent sticking.
- When assembling the gyoza, don’t overfill the wrappers to prevent them from bursting open during cooking.
- Moisten the edges of the gyoza wrappers with water to seal them properly.
- Do not overcrowd the pan when cooking the gyoza. This can cause them to stick together and not cook evenly.
- Feel free to experiment with the filling ingredients and adjust the seasonings to your taste.
What to Serve with Pan Fried Gyoza
- Rice: Serve with steamed rice or fried rice to make it a more substantial meal.
- Salad: A simple salad of mixed greens or cucumber salad can provide a refreshing contrast to the richness of the gyoza.
- Vegetables: Stir-fried, roasted or steamed vegetables can provide a healthy and colorful accompaniment to the pan fried gyoza.
- Ramen: Pair your gyoza with a delicious bowl of beef or pork ramen for a satisfying and hearty meal.
- Sushi: Sushi is also a great option to serve with gyoza. See my rainbow roll recipe. If you want to keep the Asian theme, you can serve the Japanese pan fried dumplings and sushi together with a side of edamame or seaweed salad.
Storing Leftover Gyoza
To store leftover gyoza, let them cool down. Place in an airtight container and store them in the fridge for up to 3-4 days. To reheat, you can pan-fry them again in a little oil or steam them until they are heated through.
Can I Freeze Gyoza?
Yes, you can! To freeze gyoza, place the uncooked dumplings on a sheet pan lined with parchment paper and freeze for at least 30 minutes. Then transfer them to a freezer-safe container or freezer bag. Frozen gyoza can last up to 2-3 months in the freezer.
To cook frozen gyoza, there’s no need to thaw them first. Simply heat up some oil in a pan, and add the frozen gyoza. Add water, cover the pan with a lid, and steam the gyoza until they’re cooked through. This may take a few extra minutes than fresh gyoza. Alternatively, you can also deep-fry the frozen gyoza until they are golden and crispy.
Making homemade gyoza is easier than you may think, especially with the help of store-bought Japanese gyoza wrappers. The combination of the juicy and flavorful filling and the crispy and tender wrapper makes for a delicious appetizer. With a little practice and creativity, you can experiment with different fillings and dipping sauces to create a unique and personalized gyoza recipe that your family and friends will love. If these don’t taste better than the dumplings at your local Japanese restaurant, they sure do come close! Let me know if you give this recipe a try!
Easy Pork Gyoza Recipe – Pan Fried Japanese Dumplings)
- 24 gyoza or wonton wrappers
- avocado oil or canola oil, for pan frying
- water, for steaming after pan frying and sealing wrapper edges
For the Gyoza Filling
- 3/4 ground pork
- 3-4 cabbage leaves, chopped
- 3 stalks green onions, chopped
- 2 garlic cloves, minced
- 1/2 knob fresh ginger, minced
- 1 tbsp soy sauce
- 1 tbsp corn starch
- 1 tsp sesame oil
- 1 tsp umami seasoning, optional
For the Gyoza Dipping Sauce
- 2 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 1 tbsp brown sugar
- 1/2 tsp chili oil
- chopped scallions, for garnish (optional)
Make the Gyoza Dipping Sauce
- In a small bowl, whisk together the soy sauce, rice wine vinegar, brown sugar and chili oil until the sugar has dissolved.
Make the Dumplings
- In a large skillet over medium-high heat, add about a tbsp of neutral oil. Onced heated add the minced garlic and ginger and cook until fragrant, about 30 seconds.
- Add the chopped cabbage and cook until softened, about 3-5 minutes. Remove from heat and let cool.
- In a large mixing bowl, add ground pork, green onions, soy sauce, corn starch, sesame oil, and optional umami seasoning. Using your hands, mix until combined.
- Add the cooled cabbage to the sausage mixture and mix well.
- Lay out a gyoza wrapper on a clean work surface. Spoon 1-2 tablespoons of the filling into the center of the wrapper.
- Dip your finger into a bowl of water and run it along the edges of the wrapper.
- Fold the wrapper in half to enclose the filling and pleat the edges together to seal the dumpling.
- Repeat with the remaining wrappers and filling.
- In a large non-stick skillet, heat a 1-2 tablespoons of oil over medium heat. Add the gyoza in a single layer and fry until the bottoms are golden brown, about 2-3 minutes.
- Pour in enough water to the skillet to come about 1/4 inch up the sides. Cover the skillet with a tight-fitting lid and let the gyoza steam for 3-5 minutes, or until most of the water has evaporated.
- Remove the lid and let the gyoza cook until the rest of the water has evaporated.
- Serve hot with the dipping sauce and garnish with chopped scallions.