Japanese Gyoza Recipe With Homemade Dipping Sauce

Liputan6.com, Jakarta Do you love dumplings? If you do, you should try our tasty gyoza recipe. These little dumplings are crispy on the outside and juicy on the inside, making them a favorite snack or meal for many people.

Gyoza is a type of Japanese dumpling that comes from Chinese jiaozi. It is usually filled with ground meat, vegetables, and seasonings. This tasty dish is often pan-fried first and then steamed, giving it a special texture. With the right gyoza recipe, you can bring a small part of Japanese cooking to your own kitchen.

In this article, we will share our easy gyoza recipe and tips to make these tasty Japanese dumplings at home. We will also share some tips for storing raw and leftover gyozas and other tasty fillings for your gyoza. We gathered the recipe and tips from various sources, Friday (19/9/2025).

Here's our easy gyoza recipe to make this tasty Japanese dumpling at home. This recipe uses the classic gyoza filling: pork and cabbage. It also comes with the homemade gyoza sauce recipe.

Ingredients:

- 1 pack of gyoza wrappers (about 30 pieces)

- 200g ground pork

- 1 cup finely chopped cabbage

- 2 green onions, finely chopped

- 2 cloves garlic, minced

- 1 tablespoon ginger, grated

- 2 tablespoons soy sauce

- 1 tablespoon sesame oil

- 1 teaspoon salt

- 1 teaspoon sugar

- 1 tablespoon cornstarch

- 2 tablespoons vegetable oil (for frying)

- 1/4 cup water (for steaming)

Gyoza Sauce Ingredients:

- 2 tablespoons soy sauce

- 1 tablespoon rice vinegar

- 1 teaspoon sesame oil

- 1 teaspoon chili oil (optional)

Instructions:

1. In a large bowl, mix ground pork, cabbage, green onions, garlic, ginger, soy sauce, sesame oil, salt, sugar, and cornstarch. Stir until the mixture becomes sticky and well combined.

2. Place one gyoza wrapper in your hand. Add a small spoonful of filling in the center. Dip your finger in water and wet the edge of the wrapper.

3. Fold the wrapper in half and press the edges together. Make small pleats along one side for the classic gyoza shape.

4. Repeat until all filling and wrappers are used.

5. Heat vegetable oil in a non-stick pan over medium heat. Place gyoza in the pan, flat side down, in a single layer.

6. Fry for 2–3 minutes until the bottoms turn golden brown.

7. Carefully pour in 1/4 cup water and cover the pan with a lid. Steam for 5 minutes or until the water has evaporated.

8. Remove the lid and let the gyoza crisp up for another 1–2 minutes.

9. Mix soy sauce, rice vinegar, sesame oil, and chili oil together to make the dipping sauce.

10. Serve the gyoza hot with the sauce.

Making gyoza at home can be easier with a few useful tips. Below are some ways to make your gyoza even better.

1. Chop the cabbage finely and squeeze out water – Wet cabbage can make the filling watery and affect the taste. Always squeeze out extra water before mixing so the filling stays firm and flavorful.

2. Use cornstarch in the filling – Cornstarch binds the ingredients together, giving the filling a smoother texture. It also keeps the meat and vegetables from separating during cooking, making the dumplings more stable.

3. Do not overfill the wrapper – Too much filling can break the wrapper, causing leaks while frying or steaming. Keep portions small so you can fold neatly and cook the gyoza without problems.

4. Keep wrappers covered – Gyoza wrappers dry out quickly and may crack. Always cover them with a damp towel while you work so they stay soft, flexible, and easy to fold.

5. Use a non-stick pan – A non-stick pan prevents sticking and tearing, ensuring crispy bottoms and soft tops. This makes the cooking process easier and keeps your gyoza looking and tasting perfect.

If you cook too many gyozas and have some leftovers, you can store them and save them for later. To store cooked leftover gyoza, let them cool completely at room temperature first. Place them in an airtight container and refrigerate for up to 3 days. When reheating, use a pan with a little oil to crisp them up again, or steam them gently for 2-3 minutes. Avoid using the microwave as it makes the wrapper chewy and tough.

You can also make a large batch of gyozas and store them in the fridge for later, right after you wrap them. For storing raw gyoza, arrange them on a baking sheet lined with parchment paper. Make sure they don't touch each other to prevent sticking. Freeze for 2 hours until solid, then transfer to freezer bags. Raw gyoza can stay frozen for up to 3 months. Cook frozen gyoza directly from the freezer. You just need to add 2-3 extra minutes to the cooking time.

The traditional gyoza recipe uses pork and cabbage. However, there are other tasty gyoza fillings that you should try at home. Here are some tasty gyoza fillings ideas:

1. Chicken and mushroom: Mix ground chicken with chopped shiitake mushrooms, garlic, and fresh herbs for a lighter option.

2. Vegetarian cabbage and tofu: Combine crumbled firm tofu with extra cabbage, carrots, and soy sauce for a plant-based version.

3. Shrimp and chives: Use chopped raw shrimp mixed with Chinese chives and a touch of white pepper for a seafood twist.

4. Beef and onion: Ground beef pairs well with caramelized onions and a hint of worcestershire sauce.

5. Sweet potato and curry: Mashed sweet potato with mild curry powder creates an unusual but delicious filling.

6. Cheese and spinach: Mix ricotta cheese with cooked spinach and garlic for a fusion-style gyoza.

7. Turkey and sage: Ground turkey with fresh sage leaves makes a great autumn-inspired filling.