Servings
Font
Back
Japanese Gyoza Dumplings
5 from 32 votes

Japanese Gyoza Dumplings

Japanese Gyoza Dumplings feature a pork and napa cabbage filling seasoned with garlic, ginger, scallions, soy sauce, sugar, and sesame oil, wrapped in thin gyoza wrappers. They’re pan-fried to develop crispy bottoms and then steamed until tender. Served with a dipping sauce combining soy sauce, rice vinegar, and sugar, these dumplings offer a mix of savory, sweet, and tangy flavors with contrasting textures.

Prep Time
1 hr
Cook Time
15 mins
Total Time
1 hr 15 mins
Servings: 10
Calories: 208 kcal
Course: Appetizer
Cuisine: Japanese

Ingredients

You’ll need:
  • 1 pound Napa cabbage (about 5 cups, roughly chopped into large pieces)
  • 8 ounces ground pork (70% to 80% lean)
  • 1 clove garlic (smashed)
  • 1 1/2 teaspoons ginger minced, fresh
  • 1 scallion (chopped)
  • 2 tablespoons vegetable oil (plus more for pan-frying)
  • 1/2 teaspoon sesame oil
  • 2 teaspoons soy sauce
  • 3/4 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/8 tsp white pepper
  • gyoza wrappers store-bought
For the dipping sauce:
  • 2 tablespoons soy sauce
  • 1 teaspoon rice vinegar
  • 1 tablespoon water hot
  • 1 teaspoon sugar

Instructions

    Cup of Yum
  1. Begin by blanching the napa cabbage in boiling water for 30 seconds. Drain the cabbage in a colander and rinse with cold water. Squeeze any excess water from the cabbage with your hands.
  2. To the food processor, add the blanched cabbage, ground pork, smashed garlic, ginger, scallion, 2 tablespoons vegetable oil, sesame oil, soy sauce, sugar, salt and pepper. Pulse the mixture in the food processor until the filling is well-combined.
  3. Prepare sheet pans or cookie sheets lined with plastic wrap or parchment paper. To assemble the gyoza, place about 2 teaspoons of filling in the middle of each wrapper, and use your finger dipped in a small bowl of fresh water to moisten the outer edges of the wrapper. You could simply fold them in half, or you can pleat them as you see in the photos. Make sure they are well-sealed.
  4. Heat a tablespoon of cooking oil in a nonstick or cast iron skillet over medium high heat. Place the gyoza in the pan and fry until the bottom of the gyoza become crispy and golden, about 2-3 minutes.
  5. When the gyoza have fried, add 1 tablespoon of water to the hot pan and immediately cover the pan to steam the dumplings. Let the gyoza to steam until the water has evaporated (about 2 minutes), remove the cover, and continue cooking until the bottoms of the gyoza get crispy again.
  6. Prepare your dipping sauce by combining all the sauce ingredients in a small bowl, and serve alongside the crispy gyoza!

Notes

  • This recipe makes approximately 4 to 5 dozen gyoza dumplings.

Nutrition Information

Calories 208kcal (10%) Carbohydrates 24g (8%) Protein 9g (18%) Fat 8g (12%) Saturated Fat 4g (20%) Cholesterol 20mg (7%) Sodium 615mg (26%) Potassium 194mg (4%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 140IU (3%) Vitamin C 10.7mg (12%) Calcium 50mg (5%) Iron 1.7mg (9%)

Nutrition Facts

Serving: 10 Serving

Amount Per Serving

Calories 208

% Daily Value*

Calories 208kcal 10%
Carbohydrates 24g 8%
Protein 9g 18%
Fat 8g 12%
Saturated Fat 4g 20%
Cholesterol 20mg 7%
Sodium 615mg 26%
Potassium 194mg 4%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 140IU 3%
Vitamin C 10.7mg 12%
Calcium 50mg 5%
Iron 1.7mg 9%

* Percent Daily Values are based on a 2,000 calorie diet.