Gyoza or Japanese pan fry dumplings


Japanese Pan Fry Dumplings

Gyoza is another popular dish in Japan. You can bet your money on Gyoza to be on the menu at street food stalls, izakaya, ramen shops or even convenience stores. Hence, Japanese crazed for Gyoza is the real deal. The Japanese Gyoza originated from Chinese dumplings called Jiaozi. Also, this Chinese version usually can be cook by a different method such as pan frying, steaming, or boiling.

However, Japanese Gyoza is a difference from the Chinese counterpart. The Japanese dumplings cook by both pan-frying and steaming. To clarify, Gyoza is first fried in a hot pan with a bit of oil until crispy. Then water is added and the pan is covered to create a steaming effect. The end result is both crispy and tender exterior and also juicy filling interior. The other difference between Japanese dumplings and the Chinese is the dough or dumpling skin. Chinese pot stickers tend to have thicker and chewier than the Japanese Gyoza. 

Not only the dumpling is an awesome snack but also it is a great main course. Moreover, you can fill the dumplings with almost anything you want. For example, filling with simple ingredients such as ground pork and cabbages to more exquisite items like foie gras and black truffle. As a result, this makes the process of Gyoza making an enjoyable experience by experimenting with your creativity. Bon Appetit!!!


  • 1 pkg Gyoza wrappers
  • vegetable oil, using about 1 tablespoon per batch for pan frying
  • water, using about 0.25 cup per batch for pan steaming
  • sesame oil, using about 1 teaspoon per batch for pan frying
For Traditional Filling:
  • 0.5 cup green onion, finely chopped
  • 1 lb ground pork
  • 2 cups green cabbage, finely shredded with mandoline
  • 2 cloves garlic, grated with a grater 
  • 2 inches piece of ginger, grated with a grater 
  • 4 each shiitake mushrooms, finely chopped
For Seasonings:
  • 1 teaspoon kosher salt
  • 4 teaspoons sake
  • 4 teaspoons sesame oil
  • 4 teaspoons soy sauce
  • black pepper, to taste
For Simple Dipping Sauce:


  1. First, make the filling by mixing together the filling components and the seasoning ingredients together.
  2. Next, to fill the Gyoza by using a teaspoon portion a filling and place it in the center of the wrapper. After that, wet the rim of the wrapper with a bit of water all around the edge.
  3. Fold and pleat the edge of the wrapper. Then press firmly to tightly seal the dumpling.
  4. I find this handy dumpling maker helps to fold the dumpling for beginners a litter easier.

Preparing Dipping Sauce:

  1. Combine all the dipping sauce ingredients together. Also, you can put additional sliced jalapeno peppers and cilantro to spice things up a bit if preferred.

To Cook Gyoza by:

  1. Using a large non-stick frying pan to heat oil over medium-high heat. Then lay the flat side of the Gyoza down. Let it cook for about 3 minutes until the bottom turns golden brown.
  2. Adding a ¼ cup of water to the pan then immediately cover with a lid. Let the gyoza steam for about 3 minutes.
  3. After that, uncover the pan to evaporate the remaining water. In the meantime add 1 teaspoon of sesame oil to the pan.
  4. Continue cooking until the bottom of the Gyoza crispy and golden brown again.
  5. Transfer to a serving plate and serve with a dipping sauce.

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