Japanese dumplings are called Gyoza and they are just amazing. Once you bite into one, you are amazed by the crispy outside and juicy inside. Gyoza is great by itself but with ramen, it’s the perfect combination!
How much do you love Gyoza? Some people are so obsessed with Gyoza and they have favorite Gyoza restaurants. My dad is someone who is so into Gyoza and has his favorite restaurant that he insists we always go to. My favorite Gyoza combination is rice and Gyoza. But, the classic combination is ramen and Gyoza!
Must have for making Gyoza
In this recipe, I introduce how to make Gyoza wrappers. But, another option is buying your Gyoza wrappers at an Asian grocery store. It is much easier and can save you a lot of time if you’re looking for a quick and convenient recipe.
One thing you should be careful of is that when you buy Gyoza wrappers, you should use them as soon as possible. The wrappers go bad quickly and are best when used as fresh as possible.
How to make gyoza dumplings
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Gyoza
Equipment
- circle cutter We need to use circle cutter to make Gyoza wrappers. If you don't have it, please buy from here!
- Rolling Pin To make Gyoza dough flat, use a baking rolling pin. If you don't have it, HERE to buy.
Ingredients
Gyoza Wrappers
- 1 cup all-purpose flour
- 1 pinch salt
- 1/3 cup hot water
- Cornstarch or potato starch
Gyoza Filling
- 100 g ground pork
- 60 g cabbage
- 30 g green onion
- 1 clove garlic or 1 tsp minced garlic
- 1 knob ginger or 1 tsp minced garlic
Gyoza seasoning
- 1/2 tsp sugar
- 1 tsp soy sauce
- 1 tsp sesame oil
- 1 pinch freshly ground black pepper
To Cook Gyoza
- 100 ml water
- 1 tbsp vegetable oil
Instructions
Gyoza Wrappers
- Prepare a medium bowl and add all-purpose flour into a fine mesh and shift 3 times.
- Add warm water and salt into the medium bowl. Mix by folding everything until you can lift up the dough.
- Put the dough in a medium bowl with covering cling wrap. Leave for 15 minutes at room temperature.
- Prepare a cutting board and spread out cornstarch (or potato starch). This is to keep the dough from sticking.
- After 15 minutes, divide the dough into 20 portions.
- Use a rolling pin and roll out the dough.
- Use the circle cutter to make Gyoza wrappers. Gyoza wrappers are ready!
Gyoza Filling
- Cut the cabbage and green onion into small pieces.
- Mince garlic and ginger.I normally use minced garlic and minced ginger for cooking. That's because it is easy!
- In a medium bowl add ground pork, and black pepper. Knead the mixture until it develops a sticky consistency.
- Add cut cabbage, green onion, minced garlic, minced ginger, sugar, soy sauce, and sesame oil. Mix everything well.
Hold the Gyoza
- On a wrapper, place 1 tsp of our Gyoza filling in the middle. Dip one finger in a bowl of water and lightly wet the edges.
- Next, fold the wrapper in half and make a pleats every ¼ inch (6 mm). You can make 2 - 4 pleats for each Gyoza.
Cook the Gyoza
- In a large pan, add vegetable oil and turn the heat to medium high. Add the Gyoza to the pan flat side down and cook until the bottom turns brown.
- Add water and cover with lid. Cook for 4 minutes on medium heat.
- Open the lid and cook another 3 minutes on medium heat.
- Let's serve! This is great with rice or be a great side dish!
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