Japanese Gyoza Recipe

Japanese gyoza are the ultimate comfort food—crispy on the bottom, soft and juicy inside, and packed with savory ground beef and fresh vegetables. If you’ve ever wondered how to make restaurant-quality gyoza at home, this recipe will walk you through it step by step. From perfectly seasoned filling to a golden pan-fried finish, these dumplings are sure to impress family, friends, or even yourself on a cozy night in.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Crispy & Juicy: The perfect balance of golden bottoms and tender wrappers.
• Simple Ingredients: Everyday pantry staples and fresh veggies come together effortlessly.
• Customizable: Easily swap fillings or adjust flavors to your liking.
• Crowd-Pleaser: Perfect for parties, family dinners, or as an appetizer.
• Authentic Flavor: The combination of ground beef , garlic chives, and dipping sauce gives a taste of Japan at home.

Unlike other dumpling recipes, this one emphasizes the right moisture balance and a foolproof pleating method to ensure your gyoza hold together beautifully and taste incredible.

Ingredients Needed

For the Filling

• 1 ½ cups green cabbage, finely chopped
• 1 tsp salt (divided use)
• 1 lb / 500 g ground ground beef (fattier cuts give juicier filling)
• 1 cup garlic chives, finely chopped (or substitute with regular chives + green onions)
• 1 garlic clove, minced
• 1 tsp fresh ginger, grated
• 1 tsp sesame oil
• 1 tbsp cornstarch (to bind filling)
• 2 tsp soy sauce

For the Gyoza

• 1 tsp cornstarch (for dusting tray, prevents sticking)
• 40–45 round gyoza or wonton wrappers (about 1 ½ packs)
• 3 tbsp neutral oil (vegetable, canola, or sunflower)

For the Dipping Sauce

• Soy sauce (salty base)
• Rice vinegar (adds tang)
• Chili oil (Rayu or your preferred chili oil, for heat)

How to Make Japanese Gyoza

Step 1: Prep the Cabbage

Combine chopped cabbage with ½ tsp salt in a small bowl. Let it sit for 20 minutes so it softens and releases excess moisture. After resting, squeeze out as much water as possible—this keeps the filling juicy, not soggy.

Step 2: Make the Filling

In a large mixing bowl, combine the ground ground beef , garlic chives, garlic, ginger, sesame oil, cornstarch, soy sauce, and the remaining ½ tsp salt. Add the drained cabbage. Mix thoroughly with clean hands until the filling becomes slightly sticky—this ensures it binds well inside the wrapper.

Step 3: Shape the Gyoza

Dust a baking tray lightly with cornstarch to prevent sticking. Place one wrapper in your palm, moisten half the rim with water using your finger, and add about 1 heaping tablespoon of filling to the center. Fold the wrapper over the filling and pleat along the sealed edge to create 4–5 folds. Press firmly to seal. Set each dumpling on the prepared tray. Repeat until all filling is used.

Step 4: Pan-Fry and Steam

Heat 1 tbsp oil in a large skillet (with lid) over medium-high heat. Arrange 10–12 gyoza in the pan, slightly overlapping. Fry until the bottoms turn golden brown, about 2 minutes. Carefully add ⅓ cup water to the pan and immediately cover with a lid. Steam until the water evaporates, wrappers turn slightly translucent, and filling cooks through (3–4 minutes). Remove the lid and let the bottoms crisp again for 30 seconds. Repeat with remaining gyoza, adding fresh oil as needed.

Step 5: Serve

Flip dumplings golden-side up and serve hot with dipping sauce.

Step 6: Dipping Sauce

Mix equal parts soy sauce and rice vinegar, then add chili oil to taste. Serve each component separately if you prefer guests to mix their own.

Serving and Storage Tips

• Serving: Arrange gyoza in a circular pattern on a platter for a restaurant-style look. Sprinkle with sesame seeds or chopped green onions for garnish.
• Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
• Reheating: Pan-fry cold gyoza for a few minutes to revive the crisp bottoms. Avoid microwaving, which makes wrappers chewy.
• Freezing: Assemble uncooked gyoza, freeze on a tray until firm, then transfer to a freezer bag. Cook straight from frozen—just add 1–2 minutes extra steaming time.

Helpful Notes

• Don’t skip salting the cabbage—this step keeps the filling from becoming watery.
• If wrappers dry out while folding, cover them with a damp towel.
• For a vegetarian version, substitute ground beef with mushrooms and tofu.
• Pleating doesn’t have to be perfect—pressing tightly to seal is more important.
• Want an extra-crispy bottom? Leave the lid off for the last 1–2 minutes of cooking.

Conclusion

These Japanese gyoza are proof that homemade dumplings can be both easy and restaurant-quality. With a perfectly balanced ground beef filling, crisp golden bottoms, and a tangy dipping sauce, they’re sure to become a new favorite. Whether you’re cooking for friends, family, or just treating yourself, this recipe delivers both comfort and wow-factor.

Tried this recipe? Leave a comment and a star rating below—I’d love to hear how your gyoza turned out! And don’t forget to share your delicious creation on Pinterest or Facebook.
👉 What’s your favorite dipping sauce combo for gyoza? Let us know in the comments!

Frequently Asked Questions (FAQ)

Can I use chicken instead of ground beef ?

Yes! Ground chicken works well, though you may want to add a bit of extra sesame oil for richness since chicken is leaner.

How do I make this recipe gluten-free?

Use gluten-free soy sauce (tamari) and gluten-free gyoza wrappers, which can be found at some Asian supermarkets or made at home.

Can I freeze cooked gyoza?

It’s best to freeze them uncooked. Cooked gyoza lose their crispy texture when reheated.

Why are my gyoza sticking to the pan?

Either the pan wasn’t oiled enough, or they weren’t cooked long enough before adding water. Make sure to heat oil properly before placing gyoza in.

What’s the difference between gyoza and Chinese dumplings?

Gyoza are typically smaller, with thinner wrappers and a more garlicky filling, while Chinese dumplings often have thicker skins and a wider variety of fillings.