Before you cook
Background Recipe story & origin
Gyoza are Japanese adaptations of Chinese jiaozi dumplings, introduced by Japanese soldiers returning from Manchuria after World War II. The Japanese version differs from its Chinese ancestor: gyoza have thinner wrappers, more garlic, and are pan-fried rather than boiled or steamed. The signature cooking method - called 'yaki-gyoza' - involves frying the bottoms crispy in oil, then adding water and covering to steam the tops, creating the distinctive contrast of crispy and tender. Fillings typically combine ground pork, cabbage, garlic chives, ginger, garlic, and sesame oil. Dipping sauce is soy sauce with rice vinegar and chili oil. Gyoza became a ramen shop staple and izakaya fixture, particularly in Utsunomiya (north of Tokyo), which claims the highest per-capita gyoza consumption. The dish represents postwar Japanese cuisine's absorption and adaptation of continental Asian influences.
Before you start Equipment you'll need
- large non-stick skillet with lid — Provides non-stick surface and lid for steam-frying gyoza until crispy and cooked through
Safety Safety & allergen notes
- Adding water to hot oil creates steam; stand back when adding.
- Lid traps steam for cooking; remove carefully.
- Raw pork filling; don't taste until cooked.
Non-negotiables Rules for success
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Squeeze excess moisture from cabbage.
Wet cabbage makes soggy filling that leaks during cooking
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Mix filling until sticky and cohesive.
Well-mixed filling binds together and has better texture
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Use the steam-then-crisp technique.
Steam cooks the filling through while the final fry crisps the bottom
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Serve immediately.
Gyoza lose their crispness within minutes; they wait for no one
Prep Get set first
About 12 min of prep
- Finely chop and salt cabbage, squeeze dry
- Mince garlic and ginger
- Slice scallions and nira
- Mix filling thoroughly
- Set up folding station
- Make dipping sauce
Folding takes practice. The classic pleated fold is beautiful but simple half-moons work fine.
Ingredients
Instructions
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Prepare the cabbage and make filling
Toss chopped cabbage with salt, let sit 10 minutes. Squeeze firmly in a towel to remove moisture. Combine squeezed cabbage, pork, scallions, nira, garlic, ginger, soy sauce, sesame oil, sake, and white pepper. Mix vigorously in one direction until sticky and well combined.
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Fold the gyoza
Place 1 tablespoon filling in center of wrapper. Wet edges with water. Fold in half, pleating one side to create classic shape (or simply press edges to seal). Place on parchment-lined sheet. Repeat with remaining wrappers and filling.
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Pan-fry the gyoza
Heat 1 tablespoon oil in large non-stick skillet over medium-high heat (400-450°F surface). Arrange gyoza in single layer, flat side down. Cook until bottoms are golden, about 2 minutes. Add 1/4 cup water, cover immediately. Steam 4 minutes until water evaporates and wrappers are translucent. Uncover, let bottoms crisp 1 more minute. Repeat with remaining gyoza.
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Make the sauce and serve
Combine soy sauce, rice vinegar, and chili oil if using. Transfer gyoza to plates, crispy side up. Serve immediately with dipping sauce.
Chef's notes
Gyoza came to Japan from Chinese jiaozi after WWII.
Japanese gyoza are thinner-skinned than Chinese versions.
Nira (garlic chives) is traditional; regular chives substitute.
Frozen gyoza keep well; freeze on sheet before bagging.