A Restaurant Favorite, Now at Home
If you’ve ever dined at a Japanese restaurant, chances are you’ve ordered gyoza—crispy, juicy dumplings that are impossible to resist. The good news? You don’t need to wait for your next restaurant trip. Today, we’ll show you how to make homemade gyoza with a pork and vegetable filling, pan-seared until golden brown, and paired with a simple dipping sauce. Best of all, you can make a big batch and freeze them for later—unlimited gyoza at home!
Homemade Gyoza (Japanese Dumplings)
Ingredients
For the Gyoza Filling:
- 300 g ground pork with a little fat for flavor
- 2 cloves garlic grated
- 1 knob fresh ginger grated
- 1 tbsp Japanese soy sauce
- 1 tsp sesame oil
- 1 tsp mirin for sweetness
- 3 –4 fresh shiitake mushrooms finely chopped (or dried and rehydrated for stronger flavor)
- 1 cup cabbage finely chopped
- 2 stalks spring onions finely chopped
- ½ tsp black pepper
For Wrapping:
- Gyoza wrappers round dumpling skins
- Small bowl of water to seal edges
- For Cooking:
- 1 –2 tbsp oil for pan frying
- ½ cup water for steaming
For the Dipping Sauce:
- 2 tbsp Japanese soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp chili oil optional, for spice
- 1 tsp toasted sesame seeds
- 1 tbsp spring onions finely chopped
Instructions
Step 1: Make the Filling
- In a bowl, combine ground pork, garlic, ginger, soy sauce, sesame oil, and mirin. Mix well.
- Add chopped shiitake mushrooms, cabbage, and spring onions. Mix until all ingredients are evenly combined.
- Season with black pepper. Set aside to marinate while preparing wrappers.
Step 2: Wrap the Gyoza
- Place 1 teaspoon of filling in the center of each wrapper.
- Dip your finger in water and dampen the edges of the wrapper.
- Fold in half, pinch the center, then pleat one side (3–4 folds), then the other side. Seal tightly.
- Repeat until all filling is used. Tip: Freeze extra gyoza for later!
Step 3: Make the Dipping Sauce
- In a small bowl, mix soy sauce, rice vinegar, sesame oil, and chili oil (if using).
- Add sesame seeds and chopped spring onions. Stir well and set aside.
Step 4: Cook the Gyoza
Pan-Fry & Steam Method (Potsticker Style):
- Heat oil in a non-stick pan over medium heat.
- Arrange 5–6 gyoza in a single layer. Sear until the bottom is golden brown.
- Carefully add water to the pan and cover immediately to steam (about 4–5 minutes).
- Remove the lid and let any remaining water evaporate. The bottoms should be crispy while the tops are chewy.
Serving Suggestions
- Serve hot with the dipping sauce.
- Arrange in a flower shape on a plate for restaurant-style presentation.
- Pair with ramen, miso soup, or fried rice for a complete Japanese meal.
Simpol Cooking Notes
- Filling Options: Swap pork for chicken, shrimp, or go vegetarian with tofu and mushrooms.
- Freezer-Friendly: Arrange uncooked gyoza on a tray, freeze, then transfer to a bag. Cook straight from frozen.
- Extra Crispy Trick: Mix 1 tsp flour with ½ cup water before steaming to create a crispy skirt (hane) around the gyoza.
- Kid-Friendly Tip: Wrapping gyoza is a fun activity with kids—great for practicing finger dexterity!
Ready to impress your family? Try this homemade gyoza recipe and enjoy crispy, juicy dumplings anytime you crave Japanese comfort food
){kind=link}