How to Make Gyoza


For the filling

  • 1 pound ground pork (or a mix of pork and beef)
  • ½ cup finely chopped cabbage (Napa cabbage is traditional)
  • ¼ cup finely chopped garlic chives or scallions
  • 1 tablespoon grated ginger
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

For the dough

  • 1 ½ cups all-purpose flour, plus extra for dusting
  • ½ teaspoon salt
  • ½ cup warm water

For cooking

  • Vegetable oil
  • Water
  • Toasted sesame oil (optional)


  • Large bowl
  • Small bowl
  • Rolling pin (or flat-bottomed object like a glass)
  • Medium skillet with lid
  • Spatula


1. Make the filling

  • Salt the cabbage: In a small bowl, toss the finely chopped cabbage with a pinch of salt. Let it sit for 10-15 minutes to soften, then squeeze out excess moisture.
  • Combine ingredients: In a large bowl, combine ground pork, cabbage, garlic chives (or scallions), ginger, soy sauce, sesame oil, salt, and pepper. Mix thoroughly with your hands.

2. Make the dough

  • Mix dry ingredients: Combine flour and salt in a medium bowl.
  • Create a well: Make a well in the center of the flour mixture and gradually add warm water, stirring to combine until a dough forms.
  • Knead the dough: Knead on a lightly floured surface for 5-7 minutes until smooth and elastic. Cover with a damp towel and let rest for about 30 minutes.

3. Assemble the gyoza

  • Divide the dough: Cut the dough into small pieces (about 1-inch in size). Roll each piece into a thin circle, about 3 inches in diameter.
  • Fill the wrappers: Place a small spoonful of the pork filling in the center of each wrapper.
  • Fold and seal: Wet the edge of half the wrapper with water. Fold the wrapper over to create a half-moon shape and press the edges to seal, making sure there’s no air trapped inside.
  • Create pleats: To make the traditional pleats, pinch and fold small sections of the sealed edge repeatedly. Start at one end and work your way across.

4. Cook the gyoza

  • Heat the pan: Heat a thin layer of vegetable oil in a medium skillet over medium-high heat.
  • Add the gyoza: Place the gyoza flat-side down in the hot skillet. Cook in batches, leaving enough space between them so they don’t stick together.
  • Fry the bottoms: Cook until the bottoms of the gyoza are golden brown, about 2-3 minutes.
  • Steam time: Carefully add a small amount of water to the pan (about ¼ – ½ cup, enough to reach halfway up the sides of the gyoza). Immediately cover the pan with a lid and steam for 3-5 minutes, or until the wrappers are translucent and the filling is cooked through.
  • Crisp them up (optional): Remove the lid. If there’s excess water, allow it to evaporate. Drizzle some toasted sesame oil for extra flavor and crispness.

5. Serve

  • Serve hot with your favorite dipping sauce (soy sauce mixed with rice vinegar and chili oil is a classic).


Don’t overfill: Overfilling will make folding and sealing difficult.

Use your fingers: Use your fingers to wet the wrapper edges with water, helping them stick together.

Freeze for later: Gyoza freeze well! Freeze them in a single layer on a tray before storing in airtight containers. Cook from frozen, adding 1-2 extra minutes of steaming time.


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