Gyoza (餃子), or Japanese pan-fried dumplings, are as ubiquitous as ramen in Japan. You can find these mouthwatering dumplings being served at specialty shops, izakaya, ramen shops, grocery stores or even at festivals.
What is Gyoza?
The original Chinese dumplings are called Jiaozi (餃子). These dumplings consist of ground meat and vegetable filling that are wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together. Finished jiaozi can be boiled (水餃), steamed (蒸餃), pan-fried (煎餃, we call potstickers), or deep-fried (炸餃子). So what is the Japanese version like? The key characteristic of gyoza (餃子) lies in its cooking method, which involves both pan-frying and steaming. They are first fried in a hot pan until crispy brown on the bottom sides, then a small amount of water is added before the pan is covered to quickly steam the entire dumplings. This technique gives gyoza the best mix of textures, where you get crispy bottoms and tender soft tops that encase the juicy filling inside.
What is the difference between Gyoza and Chinese potstickers?
Gyoza and potstickers are both prepared in a similar manner with the combination of frying and steaming, so they are not too different. One of the distinctive differences is that gyoza usually comes in a smaller size with thinner skin. With thinner skin, you will find gyoza yield a much more crispy texture and bite. The filling is also finer in texture. Some say gyoza tends to be heavier on the garlic, which is great if you like garlic.
Watch How To Make Gyoza (Japanese Potstickers)
Click here to watch on YouTube
Let’s Talk about Gyoza Fillings
Pork –While the original Chinese dumplings use ground beef, pork, lamb, chicken, fish, and shrimp for fillings, classic gyoza usually consists of ground pork.Cabbage –Chinese dumplings use napa cabbage, but regular cabbage is commonly used for gyoza. As cabbage leaves are thick and hard, we use different ways to make the cabbage leaves wilted. Some blanch them or microwave for a minute or two. Some sprinkle salt to dehydrate the cabbage and squeeze the water out before mixing with meat. And some skip the entire process altogether. I usually decide what to do based on the cabbage leaves I use.Chinese Chives –My mom adds Chinese chives (Nira in Japanese) to her gyoza, but I usually skip the chives as my children don’t like its strong taste. Instead, I add more green onions to the filling.Aromatics –Garlic is commonly used in Japanese gyoza. My mom always adds grated ginger too, so I do the same for my recipe.Seasonings – The seasonings are simple, with just sake, soy sauce, sesame oil, and a pinch of salt and pepper. This way you can just enjoy the flavor and freshness of the main ingredients.
Be Creative – There is plenty of room for creativity when comes to making gyoza. To change things up, I like to make different versions at home. This gyoza recipe includes shiitake mushrooms and this is my specialty. I like the meaty texture and juicy umami flavor from shiitake mushrooms. For the delicious filling, the rule of thumb is to consider ingredients with different textures. So feel free to experiment with different ingredients or seasonal vegetables.
Vegan-Friendly Gyoza
If you’re interested in making plant-based Vegetable Gyoza, click here.
Store-Bought or Homemade Wrappers
Back in the days, the Japanese used to make gyoza wrappers from scratch. In recent years, however, most people use store-bought wrappers to make gyoza for convenience. You can find the wrappers in Japanese or Asian grocery stores. If you can’t find gyoza wrappers in your area, you can make them from scratch. Here’s a tutorial on How To Make Homemade Gyoza Wrappers.
Gyoza Folding Techniques
I’ll show you 3 different ways to fold gyoza wrappers in my step by step pictures below. I also have a tutorial here on How To Wrap Gyoza for your reference. With just a little bit of practice, you will master the folding very quickly.
How to Store Gyoza
Gyoza are best stored in the freezer before they are cooked. If you properly save them, they last in the freezer for up to a month! Why we don’t cook first and freeze? When you freeze gyoza after being cooked, they lose the crispness and will turn soggy and too soft after reheating.
Extra Wrappers?
If you have any leftover gyoza wrappers, don’t throw them away. I love using the leftover wrappers for crispy cheese wraps. Fill the wrappers with some cream cheese or brie cheese, fold them into half and pan fry or deep fry them. You can make these with wonton wrappers (below) or gyoza wrappers. The golden parcels with hot, gooey melty cheese make an easy and yummy appetizer that goes well with beer!
Serve Gyoza with Dipping Sauce
Often served in a group of six or eight, Japanese enjoy gyoza not only as a snack but also as a main meal alone. They come in the carb, vegetables, and protein in one parcel after all. Gyoza is best when enjoyed with a simple dipping sauce of soy sauce, rice vinegar, and a bit of la-yu (Japanese chili oil). It may look difficult to make Gyoza at home, but the method is fairly simple once you know how to prepare them. I think part of the fun of making homemade gyoza is the process and the room for creativity. You can experiment with different ingredients for the filling based on your preference. They also taste better when you can engage family or friends to make gyoza together, making it an enjoyable activity.
More Amazing Dumpling Recipes You’ll Love:
Shrimp & Pork Wonton SoupGyoza with Wings (Hanetsuki Gyoza)Chicken Shiso Gyoza with Yuzu Kosho & Ponzu SauceShumai (Steamed Pork Dumplings)
Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram. Editor’s Note: The post was originally published on Feb 9, 2011. Photos and the recipe were updated in November 2013. The video was added and content and photos were updated in July 2017.
