From, by Shihoko Ura

Gyoza Photo

Gyoza is a very famous Japanese dish that has become popular worldwide. There are many different versions of gyoza, like steamed gyoza or prawn gyoza, but this recipe is for the classic pork gyoza!

You can find gyoza at any Japanese restaurant; a lot of take away sushi stores have them nowadays too, but these can be quite expensive. Some places sell gyoza for about $10 for only 5 pieces! This is unbelievable considering how simple the ingredients are and how easy it is to make.

Gyoza, or potstickers as I think they’re called in English, are delicious little grilled dumplings filled with ground meat and vegetables that are wrapped in a thin piece of flat, round dough.

Gyoza Picture

The filling most commonly consists of ground pork, spring onions, cabbage, ginger, garlic, soy sauce, sake, and sesame oil but there are vegetarian versions and I’ve even seen dessert versions filled with Nutella.

Making the crimps in the gyoza can be a little tricky but once you get used to it, it’s quite easy. If you don’t really care about the appearance of them then you can just simply stick the gyoza together and make it sort of flat.

Gyoza Image

To make the crimpy edges then you dab a little bit of water on finger (after putting the filling into the center of the wrapper) then fold the other half over (the side without water) and then with your thumb and forefinger pinch the wrapper and press it into the other side.

Once you make a few, it becomes a bit easier because you’ll get the hang of it. You can serve the gyoza with a ponzu sauce or just a mixture of soy sauce and vinegar.

Gyoza Pic

Gyoza tastes delicious with rice so you can serve that with it too and enjoy delicious homemade gyoza which won’t cost you as much money as eating them in a restaurant!


Gyoza Recipe



  • 8 ounces ground pork
  • 1 cup finely chopped wombok, chinese cabbage
  • 1 teaspoon salt, divided
  • 1 cup spring onions, chopped
  • 1 tablespoon soy sauce
  • 1 tablespoon sake
  • 1 tablespoon sesame oil
  • 1/2 tablespoon ginger juice
  • pinch of black pepper
  • 30 store-bought gyoza wrappers


  1. Finely chop the wombok and sprinkle 1/2 tsp of salt over it and leave it for about 5 minutes.
  2. Squeeze out the excess water from the wombok and put the wombok in a bowl.
  3. Add the pork mince, spring onion, soy sauce, sake, sesame oil, ginger juice, and remaining 1/2 teaspoon salt and pepper together in the bowl and mix.
  4. Spoon about a tablespoon amount of the mixture into the centre of a gyoza wrapper and fold it while pinching the sides together to close the gyoza. Repeat this step till all the filling is gone.
  5. Heat some oil in a fry pan over medium heat and place the gyoza in the pan and let it cook.
  6. Pour half a cup of water into the pan and put a lid on it to steam the gyoza for about 5 minutes.
  7. Take the lid off and let the water evaporate
  8. Turn off the heat and serve the gyoza on a plate with the bottom up.


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