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This gyoza recipe is my version of the traditional juicy, crispy Japanese dumplings. Skip takeout and make this easy version in the comfort of your own home!

Gyoza on a plate with soy sauce

These herby, fresh tasting gyoza dumplings are made with thin wonton wrappers and stuffed with ground meat and veggies. Gyozas are traditionally Japanese in origin, but I feel like they are so close to my beloved pelmeni and vareniki, so I can’t help but love them, too! I grew up loving to eat both sweet and savory dumplings, and with Tim coming from Siberia, he’s always liked a little bit of an Asian-spin on foods.

Compared to my Slavic pelmeni and vareniki, gyoza have a chewier dough and are pan-fried, then steamed, whereas their Slavic counterparts are typically boiled. I believe this two-part process gives gyozas the best of both worlds in terms of texture. Perhaps that’s why they disappear so quickly each time I make them?

Hot tip: While gyozas are meant to be pan-fried and steamed, they don’t have to stop there. Feel free to boil or deep fry them. Or, use them instead of wontons in this soup.

Gyoza vs Chinese Potstickers

If you’re familiar to Asian dumplings, you probably know about gyoza and potstickers. These two dumplings are prepared in much the same way and have very similar ingredients, but Japanese gyoza are usually made with a thinner wrapper and stuffed with a finer filling than Chinese potstickers. They also tend to be a bit smaller!

Ingredients for Gyoza

How To Make Gyoza

I love making homemade anything — and that’s especially true with this gyoza recipe. These dumplings look so impressive, yet making them is so easy!

  • Make the filling: Combine the ground turkey, onions, cabbage, garlic, sesame oil, soy sauce, salt and black pepper in a big mixing bowl.
  • Divide the filling: Place a tablespoon of filling into each wrapper.
  • Seal the filling: Brush the wrapper edges with water and pinch them together to seal the filling inside. Place the sealed gyoza on a baking sheet.
  • Pan fry the gyoza: Place the gyoza flat-side down in a skillet over medium-high heat. Brown until crispy, then cover to finish cooking the inside with steam.
  • Serve: Serve immediately with a dipping sauce of your choice!

Hot tip: To keep it light, I like ground turkey for my gyoza filling. However, feel free to use lean ground beef, pork, or chicken. If you like seafood, you can even do a combo of shrimp and ground pork or shrimp and ground chicken!

Gyoza filling inn a bowl
Wonton wrappers with a filling
Gyoza on a baking sheet
Gyoza in a frying pan

My Gyoza Folding Technique

You may be wondering how to fold your gyoza to make them look as pretty as the real deal. It’s easier than it looks, just check out the following steps.

  • Fill and seal the wonton: Place one wrapper in the palm of your non-dominant hand. Place about a tablespoon of filling directly into the center of the wrapper. Then, dip your finger in a bowl of water and run it along the dry part of the outer edge of the wrapper. Fold the wrapper in half.
  • Make the pleats: Hold the dumpling with your left thumb (assuming your non-dominant hand is your left) and left index finger. Make a pleat with your right thumb and index finger about every 1/4-inch around the gyoza until you have no more unpleated wrapper left.

More Gyoza Tips & Tricks

In case you’re still nervous to make your own gyoza, check out these tips and tricks. You’ll feel confident if you follow these!

  • Squeeze out the cabbage liquid: If your cabbage is especially moist, squeeze out and discard some of the liquid. Too much liquid can make the filling overly runny, which means it can escape from between the pleats of the gyoza.
  • Avoid overfilling: Be careful not to overfill the wrappers or the gyoza may burst while cooking!
wrapper with a filling in hand
Gyoza getting formed
Gyoza getting sealed in hand
Hands with Gyoza in hand

Serving Gyoza

Gyoza make for a great appetizer or a meal all on their own. As an appetizer, you definitely should make this easy gyoza sauce for dipping! If you’re in the mood for a full Japanese or Asian spread, follow up with yakisoba noodles or Hunan beef.

Storing & Freezing Gyoza

Just like with any dumplings, it’s a genius idea to double this gyoza recipe and store them to enjoy again later. Here are my tips for storing both cooked and raw gyoza.

  • Refrigerator: Store leftover cooked gyoza in an airtight container in the fridge for 2-3 days.
  • Freezer: If you opt for long-term storage, it is best to do so with raw gyoza. Take the raw gyoza and place them in a single layer on a baking sheet. Pop the entire baking sheet in the freezer. Once completely frozen, transfer them to a freezer safe bag for 2-3 months. When ready, cook directly from frozen (add a few minutes of extra cooking time).
  • Reheating: Reheat cooked gyoza for a few minutes in a pan with a bit of oil to crisp up the outside again.
Made raw Gyoza on a table

More Asian-Inspired Dishes

  • Veggie Lo Mein — A close cousin to Chow Mein. You have to try it if you haven’t!
  • Hunan Beef — Thinly sliced beef with a sweet and spicy sauce
  • Japchae — Korean noodles with amazing texture and flavor
  • Beef and Broccoli — A classic combo that never gets old

Recipe

Gyoza on a plate with soy sauce

Gyoza Recipe

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Servings
pieces
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Recipe contributed by: Natalya Drozhzhin
This gyoza recipe is my version of the traditional juicy, crispy Japanese dumplings. Skip takeout and make this easy version in the comfort of your own home!

Ingredients

  • 52 wonton wrappers
  • 1 lb ground turkey
  • 1/2 cup green onions chopped
  • 2 cups cabbage shredded
  • 2 garlic cloves pressed
  • 1 tbsp sesame oil
  • 1 tbsp soy sauce
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tbsp oil (to cook each batch)
  • 1/4 cup water (to cook each batch)
US Units – Metric

Instructions

  • In a large bowl, combine the ground turkey with onions, cabbage, pressed garlic, sesame oil, soy sauce, salt and ground black pepper.
    Gyoza filling inn a bowl
  • Place an equal portion of filling into each wrapper.
    Wonton wrappers with a filling
  • Brush the edges with water using your finger and seal the filling on the inside (see detailed instructions in the post).
    Gyoza getting sealed in hand
  • Place the gyoza on a baking sheet, leaving space between each one to avoid them sticking together.
    Made raw Gyoza on a table
  • Preheat an oiled skillet on medium-high heat. Place gyoza in the skillet and pan fry until they turn golden brown — about 3 minutes. Add 1/4 cup water, cover with a lid, and let them steam for 3-4 minutes to cook the filling.
    Gyoza in a frying pan
  • Serve with your favorite sauce while the gyoza are warm.
    Gyoza on a plate with soy sauce
Nutrition Facts
Gyoza Recipe
Amount Per Serving
Calories 41 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g5%
Cholesterol 6mg2%
Sodium 119mg5%
Potassium 41mg1%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 1g1%
Protein 3g6%
Vitamin A 16IU0%
Vitamin C 1mg1%
Calcium 6mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Posted September 28, 2020

About Author

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Natalya Drozhzhin

Natalya founded Momsdish to demonstrate that placing a homemade meal on the table is not hard at all. Natalya makes cooking easier and approachable, by simplifying the ingredients, while still producing the same great taste.