Japanese Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Gyoza
Japanese pan-fried dumplings filled with seasoned ground pork, cabbage, garlic, and ginger, crisped on the bottom then steamed through.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- Crispy
Matched from this dish's own ingredients and timing. Browse more: crispy recipes
Instructions
6 steps- 1
Sprinkle the minced cabbage with a little salt, let it sit for 10 minutes, then squeeze out all excess water using a cheesecloth or your hands.
- 2
In a large bowl, combine the ground pork, squeezed cabbage, garlic, ginger, soy sauce, and sesame oil. Knead the mixture with your hands until it becomes pale, sticky, and well-mixed.
- 3
Place a wrapper in your palm, add 1 scant tablespoon of filling to the center. Dip your finger in water and wet the outer edge of the wrapper.
- 4
Fold the wrapper in half, pleating only the top edge 5-6 times while pressing it flat against the unpleated bottom edge to seal out any air.
- 5
Heat 1 tbsp neutral oil in a flat non-stick skillet over medium-high heat. Arrange the gyoza in a tight circle, flat side down, and fry for 2-3 minutes until the bottoms are deeply golden brown and crisp.
- 6
Pour 1/4 cup of water into the skillet (it will splatter) and immediately cover with a tight-fitting lid. Steam for 3-4 minutes until the water evaporates and the wrappers are translucent and chewy. Remove the lid and let the bottoms crisp up again for 30 seconds before serving with a soy-vinegar-rayu dip.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
66/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving850
Calories
65 g
Protein
13 g
Carbs
59 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Gyoza are Japan's take on the Chinese pot-sticker, brought back after the war and refined into a thinner-skinned, garlicky pan-fried dumpling. The signature is the crisp-then-steamed bottom, golden and lacy where it meets the pan.
Listahan note
This version focuses on a juicy filling and the fry-steam-fry method that gives gyoza their crisp base and tender top in one pan.
Technique cues
- Salt and squeeze the cabbage hard before mixing; excess water is what makes a filling loose and a wrapper soggy.
- Pleat only the top edge against a flat bottom and press out all the air, so the dumpling sits flat and seals tight.
- Fry, then add water and cover to steam, then uncover to re-crisp; that sequence builds the golden lacy bottom.
Kitchen flow
- Parallel prep
- Salt the cabbage first; while it drains, mix the rest and set up a wrapping station with a water bowl.
- Make-ahead
- Freeze raw pleated gyoza on a tray, then bag them; cook from frozen with a minute longer steam.
- Leftover move
- Pan-crisp leftover cooked gyoza, or drop extras into a quick broth for a dumpling soup.
- Cleanup rhythm
- Wipe the wrapping station promptly so flour and filling do not dry on; soak the skillet right away.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Ground fatty pork
The filling base
Purpose: A bit of fat keeps the filling juicy and flavorful.
Handling: Knead with the seasonings until sticky so it holds together.
Adaptation: Ground chicken or a mushroom-and-cabbage mix make lighter or vegetarian fillings.
Minced cabbage
Texture and bulk
Purpose: Cabbage lightens the filling and adds a sweet crunch.
Handling: Salt, rest, and squeeze out the water before mixing.
Adaptation: Napa cabbage or finely chopped chives work.
Garlic and ginger
Aromatics
Purpose: They give gyoza their unmistakable savory punch.
Handling: Grate finely so they distribute evenly.
Adaptation: Use a little garlic and ginger paste in a pinch.
Gyoza wrappers
The skin
Purpose: Thin round wrappers crisp on the bottom and stay tender on top.
Handling: Keep covered so they do not dry; wet the edge to seal.
Adaptation: Make your own or use thinner dumpling wrappers; gluten-free wrappers exist but are more delicate.
Sesame oil
Aroma
Purpose: It perfumes the filling with a nutty depth.
Handling: Mix into the filling, not the frying oil, so it does not burn.
Adaptation: Omit for a sesame-free version; the dumplings are still good.
Technique notes
- Squeezing the cabbage is the difference between a juicy filling and a watery one; do not skip it.
- Arrange the gyoza in a tight circle in the pan so the bottoms brown evenly before the water goes in.
- Add the water away from yourself and cover fast; it will splatter as it hits the hot oil.
Ingredient swaps
- Gluten-free direction
- Use gluten-free wrappers and tamari, handling them gently since they tear more easily.
- Vegetarian direction
- Fill with cabbage, mushroom, tofu, and chives in place of pork.
- Sesame-free direction
- Leave out the sesame oil and lean on the garlic and ginger.
Serve alongside
- Steamed rice
- Miso soup
- Edamame
- Quick cucumber salad
- Cold lager
- Barley tea
- Green tea
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate cooked gyoza up to 3 days; freeze raw pleated ones up to 2 months.
- Re-crisp cooked gyoza in a hot pan rather than the microwave.
- Cook frozen raw gyoza straight from the freezer with a slightly longer steam.
Equipment
- Flat nonstick skillet with a lid
- Mixing bowl
- Cheesecloth or clean towel for squeezing cabbage
- Small water bowl
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