Gyoza (ぎょうざ) are Japanese dumplings made with a savory filling of ground pork and finely chopped vegetables, all wrapped in thin, round flour-based wrappers. They’re typically pan-fried until crispy on the outside and juicy on the inside, then served with a tangy dipping sauce made from vinegar and soy sauce. Gyoza is one of Japan’s most beloved everyday dishes—comforting, flavorful, and perfect whether you’re pairing it with rice, ramen, or a cold beer.
What’s Gyoza?
Gyoza, often referred to as dumplings or potstickers in the U.S., has become so popular that it’s now commonly known simply as “Gyoza.” Its roots trace back to Chinese dumplings, and while it’s still categorized as Chinese food in Japan, it’s deeply embedded in Japanese cuisine and everyday life. Gyoza was introduced to Japan over a century ago, but it really gained popularity and became widespread after World War II.
Unlike Chinese dumplings, which are typically boiled and made with thicker wrappers, Japanese Gyoza is pan-fried with thin skins until crispy and golden on the bottom. They’re then steamed briefly to ensure the filling stays juicy. The classic dipping sauce is a mix of vinegar and soy sauce with a touch of chili oil. While our Gyoza is seasoned well enough to enjoy on its own, the tangy dipping sauce takes it to the next level.
In Japan, Gyoza is almost always paired with rice—especially in home-cooked meals. And for many, “Gyoza and beer” is a must-have combo! Whether served as a main dish, a side, or a snack with drinks, Japanese Gyoza is incredibly satisfying and versatile.
You’ll find Gyoza at Chinese restaurants throughout Japan, but it’s also a staple at ramen shops. Popular pairings include ramen and Gyoza or fried rice and Gyoza—both are classic and well-loved combinations. Gyoza is also widely available in frozen form at Japanese supermarkets, and the quality might surprise you. Frozen Gyoza cooks up quickly and makes for a convenient, tasty meal on busy weeknights after school or work.
Making Gyoza at home isn’t as hard as it might seem—especially when you use store-bought wrappers, which are easy to find at most local grocery stores. It does take a little time to wrap each dumpling, but it’s totally worth the effort. With just a bit of practice (and by following our video), you’ll be folding like a pro in no time! We’ll show you a couple of simple and fun ways to shape them.
Substitutions and tips for making Gyoza
There are many different kinds of Gyoza fillings, and we’ve listed several variations below. But if you’re following our basic recipe, here are some simple substitutions and tips you can try!
- Ground pork is a classic choice for Gyoza, but you can easily swap it out for ground chicken or turkey if you prefer something lighter. Ground beef is also an option, though it tends to have a stronger flavor that can change the overall taste.
- We use a mix of cabbage and green onions in our recipe, but feel free to experiment. If you can find Nira (garlic chives), they’re a fantastic addition. Nira has a bold, garlicky aroma that’s often used in Gyoza fillings—and if you use it, you can skip the garlic altogether! Napa cabbage is another great alternative to regular cabbage. Play around with different veggies to find your favorite combo.
- If you can’t find pre-made Gyoza wrappers, don’t worry—we’ve got a homemade Gyoza wrapper recipe for you. They might come out a bit thicker and chewier since they’re hand-rolled, but they’re still absolutely delicious and pair perfectly with the filling in this recipe.
More recipes like Gyoza
Short Video
Full recipe video is also available in the recipe box below and on our YouTube channel.
Gyoza Recipe
Ingredients
- 1 cup cabbage (cooked and minced)
- 1/2 lb ground pork
- 4-5 green onions (chopped finely)
- 2 Tbsp soy sauce
- 1 1/2 Tbsp Sake
- 1 Tbsp sesame oil
- 1-2 cloves garlic (grated)
- 1 Tbsp cornstarch
- 30 gyoza wrappers
- 1-2 Tbsp oil
- 1/3 cup water
Dipping Sauce
- 3 Tbsp soy sauce
- 3 Tbsp Rice Vinegar
- 1 tsp chili oil (Rayu or sesame oil)
Instructions
- Cook cabbage in boiling water in a pot for 1-2 minutes. Cool and mince.
- In a large bowl, add the first 8 ingredients and mix well.
- Take a sheet of gyoza wrapper in your hand and place a tablespoon size of meat mixture in the center of the wrapper. Moisten the edge along the lower half of the wrapper and fold the upper half of the wrapper up to meet the moistened edge. Fold one of the edges in a series of pleats (about 6), leaving the other edge smooth. Press the edges together to seal the gyoza. Another simpler way to fold is to first press the smooth edges together and then fold both edges into pleats. (This can sound a little confusing, but it’s easy after watching the video.) Repeat for the rest of the wrappers.
- Heat a pan at medium high heat and add oil. Place gyoza on a pan and cook until the bottom becomes golden brown.
- Add water and immediately cover with a lid. Cook until water boils away.
- Mix soy sauce, rice vinegar, and chili oil together for dipping sauce.
Video
This recipe was originally published in September 2012. The post was updated on April 23, 2025 with more useful content, new photos and a short video.
29 Comments
Thank you for this awesome recipe!! I subscribe to your channel on youtube and I just love all your awesome recipes and how well you show how to do them! I made these gyoza tonight and they were amazing! I put twice as much cabbage (because it’s my favorite) and added shredded carrots and my boyfriend and I thought they were delicious! So thank you very much! 🙂
Hi Kelly, Thank you for trying our recipe! Your gyoza sounds really good and healthy! I’m glad that you enjoyed it.
I would like to try this recipe but was wondering if there is a substitute for the gyoza wrappers since I can’t find any locally available.
I have access to eggroll and wonton wrappers at a local store and was not sure if either would make a suitable substitute.
Any ideas?
I’ve never tried eggroll skins or wonton wrappers, but they might work. I’m not sure. If you try them, let us know how it went!
I finally got around to trying this recipe and substituted wonton wrappers for gyoza wrappers.
The first batch I trimmed the square wrappers into the round shape needed to form the traditional dumpling shape. They seemed to be a wee bit small but tasted fine all the same.
The second batch I tried using the full square but shaped it into something similar to steamed pork buns. While not traditional, I could add more filling and didn’t waste any wrapper.
I will definitely use this recipe again.
Hi Steve,
thanks for the up date with your Gyoza experiment, and congratulations on your success using wonton wrappers. Now I want to try some with them!
I just wanted to say me, my boyfriend, and best friend tried these and they were amazing!!!!! so yummy and filling thank you so much we love your youtube channel and how useful they are <3 thank you so much for showing us these amazing recipies
Hi Brittany,
You are welcome. I’m glad that you enjoyed the gyoza! Thanks for watching our videos 🙂
Just found this recipe and this site: I am so excited to try this out! One question tho: for the frying oil, what oil would you recommend for a truly japanese flavor?
Sara,
vegetable oil such as canola is good.
Hi Ladies, thanks for this wonderful recipe and the video too! I am keen to try it this weekend. One quick question, is the sake you used the same as cooking sake? or is it the drinking sake? I am not really sure if both are just the same….Thanks!!
Henny,
you can use either one.
How much chives should I substitute for the green onions? Thank you and I love your recipes. It’s hard to find traditional japanese recipes online without things being added. Nickson
anne,
the same amount is fine.
Hi,
Im writing from Venezuela. Thanks for this recipe.
My question is, can i use mirin insted of sake for this type of preparation? im going to cook gyozas for the first time!!!
Miguel,
you can omit Sake ( not substituting).
What is the purpose of the cornstarch?
Brandy,
It is to stop the juice from vegetables running out from the dumplings.
If I use chicken or either meat for that matter will it be completely cooked inside just by following these steps? Thank you.
Denise,
Cooking time will depend on the type and amount of meat. You may need to experiment a bit. Good luck!
Hi ! and greets from Germany =)
I just made them 1 Hour ago ! DELICIOUS
I love it this is defenetly one of my favourite dishes.
Did everything like in the Recipe expect i made the Wraps myself.
240g usual Flour
120ml warm water with 1/2 tea spoon salt
slowly add water to the flour and mix it THATS IT ! easy as that ^^
this is for ~30 wraps
Daniel,
glad you liked our recipe! And thanks for the recipe for the wraps, sounds very good!
Hi Noriko,,
I tried this recipe and been hooked with it that I can even eat 10 pcs in one sitting…lol! Anyways, I omitted the sake, instead I put sugar. and still went fine….By the way, if I want something authentic, can I use Shaoxing cooking wine instead of sake? Sake is unavailable that’s why.
Thanks and more power!
Sam,
if you want to make authentic Japanese dumplings, don’t use Shaoxing wine because that’s Chinese. If you don’t have sake, just omit it.
I made this for dinner tonight. I can’t get over how simple and delicious it was! Crispy, tender, flavorful and filling! I love your recipes and how you explain things. Thank you for making it easy to get authentic taste while keeping it homemade and easy on the wallet
Wynn,
glad you liked our Gyoza recipe! If you like Gyoza, you may like Shumai too. Try it!
I have been making these Gyoza for many occasions & everyone who tried loved them – thanks for the recipe! Love it!! However, those times were made on the day of cooking itself. I was wondering, how many days advanced can I make these? Any idea if they store well in freezer (of course will thaw for a couple of hrs before cooking)?
I used this recipe to make gyoza three times, and it always comes out great! I decided to combine ground beef with ground pork and add a little cheese.Thank you for the clear instructions and video. What a delicious treat! 🙂
Hi. is there no salt added to the mixture? Thank you Ü