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Gyoza (Japanese Dumplings)
Crispy-bottomed, steamed-top pork and cabbage dumplings — the pleated parcels you find at every Japanese restaurant.
45 mins
10 mins
4 people
Japanese
Ground pork
300g
Napa cabbage
Finely chopped
200g
Garlic
Minced
3 cloves
Ginger
Grated
1.5 tsp
Soy sauce
2 tbsp
Sesame oil
1 tbsp
Oyster sauce
1 tbsp
Spring onions
Finely chopped
4
Gyoza wrappers
Round, store-bought
40
Oil
2 tbsp
Water
For steaming
1/3 cup
🍽️ Made-from-scratch wrappers
→ Store-bought round gyoza wrappers
Identical result, much less work
🍽️ Gyoza press mold
→ Finger-pleating technique
Same result with practice
Salt the cabbage, leave 10 mins, squeeze out ALL water in a clean cloth.
💡 Pro Tip: Outstanding cabbage means squeezing until completely dry. Wet filling makes wrappers soggy.
Mix pork, cabbage, garlic, ginger, soy sauce, sesame oil, oyster sauce, spring onions until combined.
💡 Pro Tip: Mix until sticky — this binds the filling and prevents it falling out.
Hold a wrapper in palm, add 1 tsp filling, fold in half and pleat one side to seal.
💡 Pro Tip: Don't overfill — 1 level teaspoon only, otherwise they burst when steamed.
Heat oil in non-stick or cast iron. Place gyoza flat-side down, cook until golden (3 mins).
💡 Pro Tip: The flat-side golden crust is the signature — don't rush it.
Add water, immediately cover with lid. Steam 3-4 mins until water evaporates. Serve crispy-side up.
💡 Pro Tip: The yaki-mushi method (fry then steam) gives crispy bottom, soft top in one pan.
- ✓Squeeze your cabbage obsessively dry — this is the key to perfect gyoza
- ✓Golden crust is non-negotiable — let it form before adding water
- ✓Serve immediately crispy-side facing up
- ✓Dip in soy sauce + rice vinegar + chili oil mix
- →With soy-vinegar dipping sauce
- →With chili oil
- →As a starter before ramen