Gyoza Dumplings Recipe

Get ready for a gyoza masterclass featuring juicy, mouthwatering flavor bombs with a golden, crunchy base. This expert-crafted recipe delivers restaurant-worthy dumplings with minimal effort thanks to a genius food processor technique that eliminates nearly all chopping. With step-by-step photos, foolproof tips, and endless variations, you’ll be confidently folding and sizzling up the best homemade gyoza in no time!

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up close of gyoza showing the golden, crispy bottom

Gyoza Dumplings the whole family will love!

I experimented and perfected this homemade gyoza to bring you the very best recipe you will LOVE! Clear instructions and helpful tips ensure that even beginners can master these dumplings. Here’s why you’ll be obsessed:

FOOD PROCESSOR SHORTCUT: This recipe uses a food processor to blitz the filling ingredients, so there’s almost no chopping involved. Your flavorful gyoza filling comes together in just minutes—fast, easy, and mess-free!
FLAVOR ELEVATION: In addition to traditional ingredients, the recipe also features mushrooms and chili sauce in the dumplings for an extra oomph of flavor, as well as chicken broth for steaming. Using broth instead of water adds flavor to the entire dumpling, even the wrapper!
PERFECT TEXTURE: Browning, steaming, then searing gives you the best of both worlds: golden, crispy bottoms and tender, juicy filling.
NO TEARING: Smart prep tips like salting and squeezing cabbage, brushing mushrooms clean (not rinsing!), and covering the dumplings before cooking help keep them intact.
CUSTOMIZABLE AND FORGIVING: Easily swap in a different protein, vegetables, omit mushrooms, etc.—this recipe adapts without sacrificing flavor.
TASTY GYOZA SAUCE: Pairs perfectly with the dumplings thanks to low-sodium soy sauce, rice vinegar, and a kick of chili paste.
FREEZER-FRIENDLY: Make a big batch and freeze for quick, homemade gyoza any time—perfect for meal prep or last-minute cravings. Instructions included!

What is Gyoza?

Gyoza are irresistible Japanese steamed dumplings filled with a flavorful mix of ground meat (often pork), cabbage, garlic, and seasonings wrapped in a thin, delicate round wrapper. They’re crispy on the bottom, tender and juicy on the inside, and totally crave-worthy—perfect as an appetizer, snack, or full meal with dipping sauce!

Gyoza are traditionally pleated to seal in the filling, but don’t let that intimidate you out of making them! Fancy pleats aren’t necessary; you can fold them in half and crimp the edges instead.

Gyoza are distinguished from other Asian dumplings by their cooking method. First, they’re lightly browned in oil. Then, water/broth is added to the pan, which is covered to steam until the filling is cooked. Next, the pan is uncovered to let the dumplings pan-fry until the bottoms crisp up. This steam-fry method preserves their juiciness. And that’s gyoza in a nutshell! Or should a dumpling?

top view of gyoza recipe on a plate showing the golden, seared bottoms and tender tops

Gyoza Dumpling Ingredients

Let’s take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):

gyoza dumplings

Gyoza wrappers: These are round, thin sheets of dough made with flour and water. They are typically labeled as dumpling wrappers, or potsticker/gyoza wrappers, and can be found in the refrigerated or frozen section (I recommend the brand Myojo).
If your grocery store doesn’t carry them, you can find them at most Asian grocery stores, or cut wonton wrappers into rounds.
Ground pork: For the juiciest filling, opt for ground pork with a higher fat content. You can even ask your butcher to grind pork belly or pork shoulder for you.
Cabbage: You can use green cabbage or Napa cabbage. In a pinch, you can substitute a bag of coleslaw mix.
Shiitake mushrooms: These add earthy, umami depth to the filling. Cut the stems off and just use the caps.
Do not rinse them—mushrooms absorb water easily and can make your filling soggy. Instead, wipe clean with a damp paper towel. You can substitute another mushroom variety or omit if needed.
Green onions: Essential for mild, aromatic flavor. This recipe calls for three green onions, which include the bulb and all the attached shoots.
Fresh ginger: Use a 1-inch peeled piece. No need to finely chop—it’ll go straight into the food processor with the rest of the filling.
Garlic cloves: Simply peel and toss them in the processor—no need to mince.
Soy sauce: Use light soy sauce to avoid overpowering saltiness while still infusing the umami flavor.
Rice wine: Not to be confused with rice vinegar! This adds a complex sweetness and depth of flavor. I use “Kikkoman Aji-Mirin: Sweet Cooking Rice Seasoning” which is commonly found in the Asian section of most grocery stores or you can Amazon it.
Sesame oil: Use toasted sesame seed oil (not light/plain), also known as dark, black, or Asian sesame oil. Toasted sesame oil boasts a strong nutty aroma and flavor.
Asian chili sauce: Use your favorite chili sauce, such as Sambal Oelek or sriracha. A small amount enhances the flavor without making the filling spicy.
Chicken broth (for steaming): Using broth instead of water adds flavor to the entire dumpling, even the wrapper! A simple switch that makes a big difference.

Top view of gyoza ingredients: gyoza wrappers, ground pork shiitake mushrooms, cabbage, garlic, ginger, green onions, soy sauce, rice wine, toasted sesame seed oil

gyoza sauce

Gyoza sauce is a flavorful dipping sauce that boasts a balance of salty, tangy, and slightly nutty flavors, complementing the rich, savory filling of the dumplings. It includes:

Soy sauce: Adds the salty, umami base to the sauce without overpowering it with saltiness. Low sodium is best, so the sauce remains balanced and doesn’t overshadow the delicate dumpling filling.
Rice vinegar: Brings a bright, tangy kick that cuts through the richness of the gyoza. Use unseasoned rice vinegar for a clean, sharp flavor.
Rice wine: Adds a subtle sweetness and depth, rounding out the acidity and saltiness.
Optional Add-ins: Garlic, ginger, sugar, chili oil, or chili paste add a boost of extra flavor.

Can I use Wonton Wrappers?

If you can only find wonton wrappers, cut them into approximately 3.5” rounds using a cookie cutter or place an object measuring 3.5” (like a jar lid) on the wrappers and cut around it with a pizza cutter. Cut multiple wrappers at a time to speed up the process.

After cutting, immediately place the cut wrappers back in a sealed bag or cover them with a damp cloth or paper towel. Only remove wrappers as needed so the rest stay covered in the package; otherwise, they will dry out.

homemade gyoza being eaten with chopsticks

How to make Gyoza Dumplings

Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Chop Cabbage. Add the cabbage to the food processor and process until it is finely chopped (or chop by hand).
Step 2: Drain Cabbage. Transfer the diced cabbage to a fine-mesh sieve and toss it with one teaspoon of salt. Place the sieve over a bowl and let it sit for 30 minutes. Then, press down on the cabbage with a rubber spatula several times to squeeze out any excess moisture.

showing how to make gyoza by chopping the cabbage in a food processor, then adding it to a sieve with salt and pressing the water out

Step 3: Make Filling. Add the mushrooms, green onions, ginger, and garlic to the food processor and pulse until finely chopped (or chop by hand).
Add the ground pork, soy sauce, rice wine, toasted sesame oil, Asian chili sauce, and white pepper. Pulse until everything is well combined.
Add the cabbage and pulse again until the mixture becomes tacky or sticky.
Cover with plastic wrap and either freeze for 15 minutes or refrigerate for at least 30 minutes (or up to 24 hours).

a collage showing how to make gyoza by 1) chopping the green onions, garlic, and mushrooms in a food processor, adding the ground sausage and processing, then adding the cabbage and processing to thoroughly combine

Step 4: Add Filling. While working with 2 to 4 wrappers at a time (depending on your speed), add a scant tablespoon of filling to the center of each wrapper.
Flatten the filling into a half-circle shape, leaving about a ¼-inch border along the edges.
Dip your finger in water and run it around the edge of half the wrapper.

showing how to make gyoza dumplings by adding the filling to a gyoza wrapper, flattening it into a half circle, then running water around half of the wrapper with a finger

Step 5: Create Pleats to Enclose Filling. Keep the back of the wrapper flat and pleat just the front of the wrapper. First, create a pleat with the front wrapper by taking a small portion of dough, making a little fold, and tucking it back. Firmly press the completed pleat into the back of the wrapper to seal the edges. Repeat this process for four pleats.

showing how to fold gyoza by creating pleats, then pressing them back into the dough to seal

showing how to make gyoza dumplings by showing a folded, completed dumpling showing what it looks like

Step 6: Brown the Dumplings. Heat one tablespoon of oil in a large NONSTICK skillet over medium heat. Add about 12 dumplings to the skillet, flat side down, ensuring they fit comfortably. Cook without disturbing them until the underside is lightly golden, about 2-3 minutes.

showing how to make gyoza recipe by browning the bottoms in a skillet with oil

Step 7: Steam the Dumplings. Reduce the heat to low. Pour ⅓ cup of chicken broth around the dumplings, then quickly place the lid on. Steam until the chicken broth has completely evaporated.

showing how to make gyoza recipe by steaming the dumplings in a skillet with the lid on

Step 8: Crisp up the Bottoms. Remove the lid, increase the heat to medium, and cook for an additional 1-2 minutes to crisp up the bottoms. Transfer the gyoza to a paper towel-lined baking tray. Repeat until all the dumplings are cooked.

showing how to make gyoza by cooking the bottoms until crispy

TIPS for making gyoza dumpling

Homemade gyoza is easy to make, but there are some key techniques for success to pay attention to:

Tips for Assembling

Remove liquid from cabbage: Excess liquid will cause the wrappers to become moist and tear easily, so press the cabbage until all the liquid is gone.
Keep wrappers covered: Keep the dumpling wrappers covered in their packaging when not in use, or they will dry out and tear easily.
Don’t overfill: Depending on the size of your gyoza and your folding method, you may need to use less filling. If you can’t enclose the dumpling completely, squeeze out some filling and use less next time.
Tight, closed pleats: The pleats should be pinched tight without any holes or the gyoza will suck up too much moisture when steaming and tear.
Cover potstickers: Assembled gyoza dumplings should be placed on parchment paper and covered with a clean, damp towel or paper towels to keep them moist and prevent drying out (which can cause tearing).

Tips for Cooking

Use a nonstick skillet: Gyoza dumplings will stick to your skillet and tear when you try to move them unless you use a nonstick skillet.
Check for golden bottoms: Don’t be afraid to peek underneath your dumplings to see if they need a little more time, are properly golden, or are cooking too quickly. Adjust cooking time or temperature accordingly.
Check for doneness: After the chicken broth is evaporated, you can check a dumpling to ensure the pork is cooked through. If not, add a few more tablespoons of broth, cover, and cook on. The amount of chicken broth can vary depending on the thickness of the wrapper.
Don’t overcrowd your pan: You want to give them space so the whole bottom surface is in contact with the pan, allowing it to crisp up.

How to prep ahead

•Refrigerator (short-term): The filling can be refrigerated for up to 3 days in advance. The dumplings can be placed on a parchment-lined tray in a single layer, covered tightly with plastic wrap, and refrigerated for up to 1 day.
•Freezer (recommended): Freeze uncooked gyoza on a tray in a single layer until solid, then transfer them to a freezer bag or an airtight container. Store for up to 1–2 months. Cook from frozen—no need to thaw!

gyoza dumplings on a plate garnished with sesame seeds and green onions, and being served with gyoza sauce

Gyoza Recipe Variations

Swap the protein, add vegetables, etc!

Beef Gyoza: Substitute ground beef for ground pork for a richer flavor.
Chicken Gyoza: Use ground chicken or turkey for a leaner option.
Shrimp Gyoza: A mix of chopped shrimp and pork, or shrimp and vegetables, creates a slightly sweet and delicate filling.
Vegetable Gyoza: Packed with finely chopped mushrooms, cabbage, carrots, tofu, and vermicelli noodles for a flavorful vegetarian version.
Kimchi Gyoza: Add chopped kimchi to pork or vegetable filling for a tangy, spicy twist.
Spicy Gyoza: Add more chili sauce, chili flakes, or a touch of gochujang (Korean chili paste) for heat lovers.
Sweet Dessert Gyoza: Fill with sweetened red bean paste, chocolate, or fruit, and pan-fry or deep-fry until golden brown.

How to serve Gyoza Dumplings

Gyoza dumplings are best served hot and freshly cooked, arranged on a platter with the crispy sides facing up, sprinkled with toasted sesame seeds and green onions for visual appeal. Pair them with gyoza sauce for dipping (included in the recipe card).

Homemade gyoza can be enjoyed as an appetizer, a side dish, or even a main course, paired with fried rice, stir-fried vegetables, or a light soup. Here are some of our favorite mains to serve them with:

Miso Soup: This version features chicken, vegetables, and rice noodles!
Noodles: Spicy Ramen, Shortcut Ramen, Chicken Yakisoba, or Ramen Stir Fry
Chicken: Hibachi Chicken, Yakitori, or Teriyaki Chicken
Teriyaki Flavored: Teriyaki Salmon, Teriyaki Meatballs, Teriyaki Chicken Stir Fry, Teriyaki Beef Stir Fry

Storing Homemade Gyoza

Cool completely, then store in an airtight container in the fridge for up to 2–3 days. If stacking, place parchment or wax paper between layers to help maintain their shape and prevent sogginess or sticking.

HOW TO freeze homemade gyoza

1. Allow them to cool completely to prevent condensation, which can cause freezer burn.
2. Once cool, arrange them in a single layer on a baking sheet lined with parchment paper and place in the freezer for about 1-2 hours, or until solid.
3. Once frozen, transfer the gyoza to a freezer-safe bag or airtight container, separating layers with parchment if needed to prevent sticking. 4. Label and date the container, then store it in the freezer for up to 2 months.
5. When ready to enjoy, reheat straight from frozen by pan-frying, steaming, or air frying—no need to thaw!

How to reheat gyoza dumplings

•Pan Fry: Place them in a hot skillet with a small splash of oil and pan-fry over medium heat until heated through and the bottoms are re-crisped.
•Steam: Alternatively, you can steam them for a softer texture by placing them in a steamer basket over boiling water for 4–5 minutes.
•Microwave: For convenience, you can also use the microwave, although this method won’t retain their crispness. Cover with a damp paper towel and heat in 30-second intervals until warm.

Gyoza Recipe FAQs

Goyza vs Potstickers

Gyoza and potstickers are very similar dumplings with shared Chinese roots, but they have some key differences. Gyoza is a Japanese take on Chinese potstickers, characterized by thinner wrappers, finer fillings, and a punchier flavor. Here’s the complete breakdown:

🥟 Gyoza (Japanese)
•Origin: Japan (inspired by Chinese jiaozi)
•Wrapper: Thinner, more delicate
•Filling: Usually finely chopped; typically pork, cabbage, garlic, ginger, and scallions
•Flavor: Often includes garlic and soy for a bold, savory taste
•Texture: Crispier bottom with a tender top from pan-frying, then steaming
•Size: Usually smaller, more uniform

🥟 Potstickers (Chinese-style)
•Origin: China (jiaozi that’s pan-fried)
•Wrapper: Slightly thicker and chewier
•Filling: Coarsely chopped; broader variety including pork, shrimp, beef, or vegetables
•Flavor: Milder seasoning, often relies more on the dipping sauce
•Texture: Crispy on one side with a soft, steamed top
•Size: Typically larger

Is Goyza gluten free?

No, gyoza is not typically gluten-free because the wrappers are traditionally made with wheat flour, which contains gluten. Additionally, soy sauce usually contains wheat and is used in the filling and dipping sauce.

Want it gluten-free?
You can make or buy gluten-free gyoza wrappers (made with rice flour or a gluten-free flour blend), and be sure to use gluten-free soy sauce or tamari in the filling and for dipping.

up close of dipping gyoza dumpling in gyoza sauce

Looking for more Asian Appetizer Recipes?

Potstickers
Spring Rolls
Lettuce Wraps
Crab Rangoon
Cream Cheese Wontons
Chicken Satay
Yakitori

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Prep Time: 1 30

Chilling 30

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Ingredients

45-50 round Asian gyoza/dumpling wrappers, about 3 1/2″ diameter
1 1/3 cups low-sodium chicken broth, divided
3 tablespoons vegetable, canola, or peanut oil for cooking

Filling

6 oz. green cabbage
1 teaspoon salt
3.5 oz. pkg. shiitake mushrooms, stems removed (Do NOT rinse mushrooms – wipe with paper towels)
3 green onions (see notes)
1" peeled ginger
2 garlic cloves, peeled
16 oz. ground pork (preferably not lean)
1 tablespoon reduced sodium soy sauce
2 teaspoons Japanese rice wine
2 teaspoons toasted sesame seed oil
1/2 teaspoon Asian chili sauce
1/4 teaspoon white pepper

Dipping Sauce (optional)

3 tablespoons low sodium soy sauce
1 1/2 tablespoons rice vinegar
1 1/2 tablespoons rice wine
Chili paste to taste (optional)

Instructions

Filling

Add the cabbage to the food processor and process until it is finely chopped (or chop by hand). Transfer it to a fine mesh sieve/strainer and toss with one teaspoon of salt. Place the sieve over a bowl and let it sit for 30 minutes. Then, press down on the cabbage with a rubber spatula many times to squeeze out any excess moisture. Set aside. (You can do part of this step in advance and leave the cabbage in the sieve in the refrigerator for as long as you like.)
Add the mushrooms, green onions, ginger, and garlic to the food processor (you don’t need to clean it out) and pulse until finely chopped, or chop by hand.
Add the ground pork, soy sauce, rice wine, toasted sesame seed oil, Asian chili sauce, and white pepper. Pulse until everything is well combined. Then, add the cabbage and pulse again until the mixture becomes tacky or sticky.
Cover with plastic wrap and either freeze for 15 minutes or refrigerate for at least 30 minutes (or up to 24 hours).

Dumplings

Line an extra-large baking sheet (21 x 15 inches) with parchment paper, or use two smaller sheets. Prepare some damp paper towels or a damp cloth to cover the assembled gyoza and prevent them from drying out. Ensure all wrappers are covered with plastic wrap when not in use. Fill a small bowl with water.
While working with 2 to 4 wrappers at a time (depending on your speed), add a scant tablespoon of filling to the center of each wrapper. Flatten the filling into a half-circle on one side of the wrapper, leaving about a 1/4-inch border along the edges. (See photos in post for assembly.)
Dip your finger in water and run it around half the edge of the wrapper (don’t use too much water). Dry your hands before continuing. At this point, you can either 1) fold the wrapper in half to create a half-moon shape, pinch the edges firmly together to seal, and crimp with a fork, or 2) create 4-5 pleats (instructions below):
To create pleats, keep the back wrapper flat and work with the front moistened wrapper (you are pleating just one side of the wrapper), starting on one side and working across to the other side. First, create a pleat with the front moistened wrapper by taking a small portion of dough, making a little fold, and tucking it back. Firmly press the completed pleat into the back of the wrapper to seal the edges. Repeat this process for 4-5 pleats.
Place the filled wrappers on the prepared baking tray, and cover them with damp paper towels or a cloth. Repeat with the remaining wrappers.

Cook

Place paper towels on a baking tray to absorb the excess moisture from the cooked dumplings. Heat one tablespoon of oil in a large NONSTICK skillet (one with a lid) over medium heat.
Add about 12 dumplings to the skillet, flat side down, ensuring they fit comfortably. Cook without disturbing them until the underside is lightly golden, which should take about 2-3 minutes. Watch closely so they don’t burn! Check the bottom of a gyoza occasionally and adjust the heat if necessary.
Reduce the heat to low. Stand back and use one hand to hold the lid as a shield while you pour ⅓ cup of chicken broth around the dumplings, then quickly place the lid on. If it makes you more comfortable regarding splattering, you can even remove the skillet from the heat for 30 seconds.
Cook/steam until the chicken broth has completely evaporated. Tip: If you‘re cooking frozen gyoza, steam them for an extra 1–2 minutes.
Remove the lid, increase the heat to medium, and cook for an additional 1-2 minutes to crisp up the bottoms. Transfer the gyoza to the paper towel-lined baking sheet. Repeat until all the dumplings are cooked. They are best served warm with dipping sauce.

Dipping Sauce

Whisk the ingredients for the dipping sauce together. If desired, add chili sauce to taste.

Notes

Gyoza wrappers: These are round, thin sheets of dough made with flour and water. They are typically labeled as dumpling wrappers, or potsticker/gyoza wrappers, and can be found in the refrigerated or frozen section (I recommend the brand Myojo). If your grocery store doesn’t carry them, you can find them at most Asian grocery stores.
To cut wonton wrappers into rounds: If you can only find wonton wrappers, cut them into approximately 3.5” rounds using a cookie cutter or place an object measuring 3.5” (like a jar lid) on the wrappers and cut around it with a pizza cutter. Cut multiple wrappers at a time to speed up the process. After cutting, immediately place the cut wrappers back in a sealed bag or cover them with a damp cloth or paper towel. Only remove wrappers as needed so the rest stay covered in the package; otherwise, they will dry out.
Green onions: This recipe calls for three green onions, which include the bulb and all the attached shoots.
Rice wine: Not to be confused with rice vinegar! This adds a complex sweetness and depth of flavor. I use “Kikkoman Aji-Mirin: Sweet Cooking Rice Seasoning” which is commonly found in the Asian section of most grocery stores or you can Amazon it.
Storage: See post for how to store, freeze, and reheat.

How to Prep Ahead

Refrigerator (short-term): The filling can be refrigerated for up to 3 days in advance. The dumplings can be placed on a parchment-lined tray in a single layer, covered tightly with plastic wrap, and refrigerated for up to 1 day.
Freezer (recommended): Freeze uncooked gyoza on a tray in a single layer until solid, then transfer them to a freezer bag or an airtight container. Store for up to 1–2 months. Cook from frozen—no need to thaw!