Gyoza (Japanese Dumplings)

Gyoza Japanese Dumpling

5 from 9 reviews

This Gyoza Recipe is cabbage and ground pork stuffed dumplings pan fried and steamed to perfection served with a sweet and salty three ingredient sauce. 




  • 2 cups green cabbage very finely chopped
  • ½ teaspoon salt
  • 1 lb. ground pork
  • 2 cloves garlic pressed
  • 3 finely chopped green onions
  • 1 tablespoon grated ginger or ginger paste
  • 4050 pot sticker wrappers (see notes)
  • 3 tablespoon vegetable oil
  • ¼ cup water per batch


  • 3 tablespoon low sodium soy sauce
  • 1 tablespoon mirin
  • ½ teaspoon sesame oil


  1. Add the chopped cabbage to a colander and sprinkle with the salt. Stir to combine and let the colander sit in the sink for about 15 minutes. Squeeze out any excess moisture. 
  2. In a large bowl combine the cabbage, ground pork, garlic, green onions, and grated ginger. Gently combine with your hand.
  3. Holding a pot sticker wrapper in the palm of your hand. Dip your index finger from your other hand in cold water and moisten the whole outer edge of the wrapper. Place 1 tablespoon of the meat mixture in the center of the wrapper. 
  4. Using your right hand (reverse if you are left handed) start to fold the pot sticker in half making pleats about every 1/2 inch as you seal the dumpling. Place them on parchment covered baking sheets as you make them. 
  5. Heat a little oil in a large skillet. Add some of the dumplings to the hot oil flat side down in a single layer leaving space between them. Pan fry until they are golden brown on the flat side then add a 1/4 cup of water and cover with a lid.  Steam for 3 minutes or until the water evaporates. 
  6. In a small bowl combine the soy sauce, mirin, and sesame oil. Serve the sauce with the warm dumplings.  

Keywords: pork qyoza, fried gyoza, gyoza dumpling

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