How to Make Authentic Japanese Gyoza
Learn how to make authentic Japanese gyoza at home with this easy-to-follow, detailed recipe. From preparing the flavorful pork and vegetable filling to perfect pan-frying techniques, master the art of crispy, juicy gyoza with a delicious dipping sauce. Ideal for making 100 pieces and freezing extras for later! Perfect for at-home Asian entertaining for family and friends!
Recently, we were in Japan en route to the Philippines! We stopped in Tokyo for several days, and I made sure one of those days included a class on how to make authentic ramen! I’m so grateful to have found that class with a bonus; it even allowed me to create and enjoy delicious gyoza (Japanese dumplings), something I didn’t know was often served as an accompaniment to ramen. Now, you know too!
It may take some time and some practice to make the perfect-looking gyoza but don’t worry about it. I did mess up, too. But no one would care once they taste how good it is! So go ahead and enjoy!
What is Japanese Gyoza?
Japanese gyoza, also known as potstickers, are a beloved staple in Japanese cuisine. These delightful dumplings feature a juicy filling wrapped in thin dough, pan-fried to achieve a crispy bottom and tender steamed top. Whether served as a side dish with ramen or as a snack, gyoza’s irresistible combination of textures and flavors makes them a crowd-pleaser.
This comprehensive guide will walk you through making Japanese gyoza from scratch using a recipe that yields about 100 pieces, perfect for gatherings or freezing for future meals. You’ll learn how to prepare the filling, wrap the gyoza, cook them perfectly, and make a classic dipping sauce.
Ingredients to Make Authentic Japanese Gyoza
For Gyoza Filling (Makes ~100 pieces)
- Green Cabbage: 500 grams (1 lb 1.6 oz [about 4 1/2 cups]), chopped
- Napa Cabbage (Hakkusai): 150 grams (5 1/4 oz [about 1 1/2 cups]), chopped
- Garlic Chives (Nira): 1 bunch,
- Scallions (Negi): 2 stalks
- Shiitake Mushrooms: 8 pieces
- Minced Pork: 450 grams (1 lb [16 oz])
- Soy Sauce (Shoyu): 15 grams (1 tablespoon)
- Sesame Oil: 5 grams (1 teaspoon)
- Lard Oil (or vegetable oil): 5 grams (1 teaspoon)
- Sake (Japanese rice wine): 5 grams (1 teaspoon)
- Oyster Sauce: 5 grams (1 teaspoon)
- Egg (Large, beaten): 1
- MSG (optional): 5 grams (1 teaspoon)
- Sugar: 5 grams (1 teaspoon)
- White Pepper: 2 grams (1/2 teaspoon)
- Ginger (grated): 5 cm knob (about 1 tablespoon, grated)
- Garlic (finely chopped): 5 cloves
- Gyoza Skins: about 100 pieces (store-bought wonton wrappers)
- Potato or Corn Starch: for dusting, as needed
For Cooking Gyoza
- Gyoza, 5 pieces (or 10 for a full portion), as serving portion
- Water, 30 cc (about 2 tablespoons), (60 cc for full portion – about 4 tablespoons)
- Sesame Oil, 15 cc (about 1 tablespoon), (30 cc for full portion – about 2 tablespoons)
For the Gyoza Dipping Sauce (for about 5-10 pieces of dumplings)
- Rice Vinegar, 1 tablespoon
- Shoyu or Soy sauce, 1 Tablespoon
- La-yu or Japanese Chili Oil, 1/4 teaspoon or to taste (optional but adds extra flavor)
Instructions on How to Make Authentic Japanese Gyoza
Step 1: Preparing the Filling
- Chop the Vegetables: Roughly chop the green cabbage, napa cabbage, garlic chives, and scallions separately. Set aside the chives and scallions.
- Soak the Cabbage: Place the green and napa cabbage in a large bowl with a pinch of salt to reduce water retention. Let it soak for 15 minutes, then squeeze out excess moisture.
- Mix Wet Ingredients: In a large bowl, combine soy sauce, sesame oil, lard or vegetable oil, sake, oyster sauce, and the beaten egg. Add sugar, white pepper, grated ginger, garlic, and MSG if using. Mix well.
- Add Meat and Vegetables: Add minced pork, chopped chives, scallions, and shiitake mushrooms to the wet mixture. Mix thoroughly.
- Incorporate Cabbage: Finally, add the drained cabbage and mix until evenly combined. Your gyoza filling is now ready.
Step 2: Wrapping the Gyoza
- Prepare a Dusting Tray: Lightly dust a tray with potato or corn starch to prevent sticking.
- Fill the Wrappers: Hold a round gyoza skin in one hand. Place a spoonful of filling in the center, away from the edges.
- Fold and Pleat: Fold the wrapper in half to form a semi-circle. Pinch the edges together, creating small pleats on one side to give the gyoza a curved shape.
- Repeat: Continue until all filling and wrappers are used. Refrigerate gyoza to cook immediately or freeze for later use.
Step 3: Cooking the Gyoza
- Preheat Pan: Heat a non-stick frying pan or wok over medium heat and add a little sesame oil.
- Arrange Gyoza: Place 5 to 10 gyoza (depending on serving size) flat side down in the pan in a single layer. Cover with a lid.
- Add Water and Steam: After 3 minutes, pour 30-60 cc water into the pan and cover again. Steam for about 2 minutes until water evaporates.
- Finish Cooking: Drizzle a little more sesame oil around the gyoza, remove the lid, and cook until the bottoms are crisp and golden brown.
- Serve Immediately: Transfer to a plate and enjoy hot.
Step 4: Making the Classic Gyoza Dipping Sauce
- Rice Vinegar: 1 tablespoon
- Soy Sauce: 1 tablespoon
- La-yu (Japanese chili oil): 1/4 teaspoon (optional)
Tips for Perfect Gyoza
- Use Thin Wrappers: Japanese gyoza wrappers are thinner than Chinese potstickers, giving a delicate texture. Brands like Myojo are recommended.
- Control Moisture: Squeezing excess water from the cabbage prevents soggy filling.
- Freeze Extras: Gyoza freeze well. Freeze on a tray first, then transfer to a bag to prevent sticking. Cook from frozen by adding a minute or two to steaming time.
- Cook in Batches: Avoid overcrowding the pan to ensure even cooking and crispiness.
- Experiment with Fillings: Try substituting pork with chicken, beef, or tofu for variety.
Frequently Asked Questions (FAQ)
Can I make gyoza wrappers from scratch?
Yes, you can make your own wrappers using flour, salt, and water for a more authentic experience, though store-bought wrappers save time and effort.
How do I store leftover gyoza?
Uncooked gyoza can be frozen on a tray and then transferred to a freezer bag. Cook directly from frozen by adding extra steaming time.
What is the difference between Japanese gyoza and Chinese potstickers?
Japanese gyoza typically use thinner wrappers and have a more garlicky, sesame-flavored filling, while Chinese potstickers often have thicker dough and different seasoning.
Can I use other meats or make vegetarian gyoza?
Absolutely! Ground chicken, beef, or tofu with mushrooms make excellent alternatives. Adjust seasonings accordingly.
How do I achieve crispy bottoms on my gyoza?
Pan-fry the gyoza on medium heat with oil until golden brown before steaming with water and covering. Finish uncovered to crisp up the base. See recipe card for full instructions.
Mastering the art of Japanese gyoza lets you enjoy this delicious dish anytime at home. With this recipe, you can prepare a large batch, freeze extras, and impress family and friends with your culinary skills. Serve with a bowl of ramen or a simple dipping sauce, and savor the perfect balance of juicy filling and crispy wrapper in every bite. Happy cooking!
How to Make Restaurant-style Authentic Japanese Gyoza
Ingredients
For the Gyoza filling
- 4 1/2 cups Green Cabbage (500 grams)
- 1 1/2 cups Napa Cabbage (Hakkusai), (150 grams)
- 1 bunch Garlic Chives (Nira)
- 2 stalks Scallions (Negi)
- 8 pieces Shiitake Mushrooms
- 1 lb Minced Pork (450 grams)
- 1 tbsp Soy sauce (Shoyu)
- 1 tsp Sesame Oil (5 grams)
- 1 tsp Lard oil(Pork Fat) or vegetable oil of choice, (5 grams)
- 1 tsp Sake (Japenese rice wine) (5 grams)
- 1 tsp Oyster Sauce (5 grams)
- 1 large Egg, beaten
- 1 tsp MSG (Monosodium Glutamate) (5 grams), optional
- 1 tsp Sugar (5 grams)
- 1/2 tsp White Pepper, (2 grams)
- 2 tbsp Ginger (5 cm knob), freshly grated
- 5 cloves Garlic, finely chopped
To Wrap the Gyoza
- Gyoza Skins (wonton wrappers), about 100 pieces
- Potato or Corn starch
For Cooking Gyoza
- Gyoza 5 pieces ( or 10 for full portion), as one serving
- 2 tbsp Water 30 cc (60 cc for full portion)
- 1 tbsp Sesame Oil 15 cc (30 cc for full portion)
For the Gyoza Dipping Sauce (for about 5-10 pieces of dumplings)
- 1 tbsp Rice Vinegar
- 1 tbsp Shoyu or Soy sauce
- 1/4 tsp La-yu or Japanese Chili Oil, or to taste (optional but adds extra flavor)
Instructions
To Make the Gyoza Filling
- Roughly chop up the cabbage, Napa cabbage, chives, and scallions. Chop them finely but do it separately. Set aside the chives and scallions. Place the green cabbage and Napa cabbage into a large bowl to soak with a pinch of salt (the salt helps reduce water retention of the cut vegetables). Leave to soak for 15 minutes to allow the cabbage to wilt slightly, then squeeze out any excess moisture.
- Place the wet ingredients (soy sauce, sesame oil, lard oil or substitute, sake and oyster sauce), and the beaten egg into a large bowl (big enough to have all the ingredients in it) and mix together. Add in the salt, MSG (if using), sugar and white pepper, grated ginger and garlic and mix.
- Add in the Pork mince with the chopped chives, scallions and shiitake mushrooms and mix thoroughly.
- Finally add in the Napa cabbage and green cabbage and mix. The Gyoza filling is now ready.
To Wrap the Gyoza
- Prepare a tray to place the finished Gyoza. Cover the tray lightly with the potato or corn starch.
- Hold a round Gyoza skin in one hand, and in the other take a spoonful of the filling. Place the filling inside the skin away from the edges.
- Fold the gyoza skin in half to make a semi-circle shape, and working form one edge to the other, pinch the 2 sides together introducing small folds on one side such that the Gyoza has a curved shape.
- Repeat until all filing and skins used up.
- Refrigerate Gyoza to be used immediately. Freeze the rest.
To Cook the Gyoza
- Pre-set your timer for 7 minutes.
- Heat up your Gyoza fryer, wok or grying pan, with a little sesame oil in the bottom. When hot, start the timer, putting the Gyoza in the pan, (Frozen also OK) and placing a lid or cover over the top.
- After about 3 minutes, pour the water into the pan, and close the lid again, leave for about 2 minutes. Squirt in a little more sesame oil and close again. When the timer goes off, use a spatula to remove the Gyoza and transfer to a serving plate.
- Serve immediately with ramen or on its own with a dipping sauce.
For the Gyoza Dipping Sauce
- Combine the rice vinegar with the soy sauce and chili oil (if using) in a small dipping bowl. Dip each gyoza as you eat. Enjoy!
These are the ultimate movie snack or game night treat. Your easy technique for pan frying them makes the preparation so easy! Also, making these ahead of time and then freezing them… this is genius, and a perfect way to prep for a big event!