Japanese Gyoza Recipe

Name: Japanese Gyoza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 heads Cabbage Chopped; 1 pound Ground Pork (sausage Is Optional For A Spicier Taste); 1/2 bunches Chopped Chives; 1/2 cloves Garlic, Chopped; 2- 1/2 Tablespoons Grated Fresh Ginger; 1- 1/2 Tablespoon Soy Sauce; 1 Tablespoon Cooking Rice Wine (sake); 1 Tablespoon Sesame Oil; 2 teaspoons Salt; Vegetable Oil; 60 whole Gyoza Wrappers (found Near Tofu In Most Grocery Stores)

Servings: persons

1/2 heads Cabbage Chopped
1 pound Ground Pork (sausage Is Optional For A Spicier Taste)
1/2 bunches Chopped Chives
1/2 cloves Garlic, Chopped
2- 1/2 Tablespoons Grated Fresh Ginger
1- 1/2 Tablespoon Soy Sauce
1 Tablespoon Cooking Rice Wine (sake)
1 Tablespoon Sesame Oil
2 teaspoons Salt
Vegetable Oil
60 whole Gyoza Wrappers (found Near Tofu In Most Grocery Stores)

1
*I use my hands to mix this*
2
Place chopped cabbage in a large and add all ingredients minus the vegetable oil and the wrappers.
3
Mix well until combined.
4
Holding a wrapper in one hand, place 1 tsp.
5
of the mixture into the center of the wrapper.
6
Using your finger, dip into water and wet down one side of the wrapper (this acts as a glue).
7
Bring one side of the wrapper to meet the other side.
8
Then make 4-5 pleats to enclose filling into a neat bundle.
9
*Freeze unwanted dumplings in freezer bags*
10
In a nonstick frying pan over medium-high heat, heat 2 tbs.
11
of oil.
12
Place dumplings close together and cook for 1 minute.
13
Add water to the pans until it comes halfway up the side of the dumplings.
14
Cover and cook on medium heat until all water has evaporated.
15
Remove lid and add 2 tbs.
16
oil to pan and cook until bottoms are brown.
17
Can be dipped in soy sauce and are best served over rice.
18
Enjoy!

399

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 heads Cabbage Chopped, 1 pound Ground Pork (sausage Is Optional For A Spicier Taste), 1/2 bunches Chopped Chives, 1/2 cloves Garlic, Chopped, and more.

Yes, Japanese Gyoza falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Japanese Gyoza

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions