Gyoza (Pan-Fried Pork Dumplings)
Photo: Mikey Frost / Unsplash
Thin-skinned Japanese dumplings filled with juicy pork, cabbage, garlic, ginger and garlic chives, fried until crisp on the bottom and steamed until tender on top. Makes about 30.
Servings
Ingredients
Nutrition
Per serving
Steps
Salt the cabbage
Mix the cabbage with the salt and let it sit for 15 minutes. Squeeze out as much liquid as you can with your hands so the filling does not turn watery.
- 200 g cabbage
- 1 tsp salt
✅ Done when: cabbage feels limp and releases visible liquid when squeezed
Make the filling
In a large bowl, combine the pork, squeezed cabbage, garlic chives, garlic, ginger, soy sauce, , 1 teaspoon of the sesame oil and the . Knead with your hand for 1-2 minutes until sticky and well combined.
- 250 g minced pork
- all squeezed cabbage from step 1
- 30 g garlic chives
- 2 garlic cloves
- 1 tbsp ginger
- 1 tbsp soy sauce
- 1 tbsp
- 1 tsp sesame oil
- 1 tsp
✅ Done when: mixture looks sticky and uniform
Fill and pleat
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Fry the bottoms
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Steam
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Serve
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Salt the cabbage
Mix the cabbage with the salt and let it sit for 15 minutes. Squeeze out as much liquid as you can with your hands so the filling does not turn watery.
- 200 g cabbage
- 1 tsp salt
✅ Done when: cabbage feels limp and releases visible liquid when squeezed
Make the filling
In a large bowl, combine the pork, squeezed cabbage, garlic chives, garlic, ginger, soy sauce, , 1 teaspoon of the sesame oil and the . Knead with your hand for 1-2 minutes until sticky and well combined.
- 250 g minced pork
- all squeezed cabbage from step 1
- 30 g garlic chives
- 2 garlic cloves
- 1 tbsp ginger
- 1 tbsp soy sauce
- 1 tbsp
- 1 tsp sesame oil
- 1 tsp
✅ Done when: mixture looks sticky and uniform
Fill and pleat
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Fry the bottoms
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Steam
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Serve
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The Story Behind the Dish
Gyoza come from Chinese jiaozi. Japanese soldiers and settlers who had lived in northern China brought the recipe home after the Second World War, and adapted it: thinner wrappers, more garlic and the signature pan-fried-then-steamed method.
Gyoza quickly became one of Japan's favourite casual foods, served in ramen shops and izakayas across the country.
⭐ Why It's Famous
Crispy, juicy and garlicky, they're the perfect partner for a bowl of ramen or a cold beer.
💡 Fun Fact
The cities of Utsunomiya and Hamamatsu have a friendly rivalry over which eats the most gyoza per person in Japan.
Utsunomiya and Hamamatsu
36.56°N, 139.88°E
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