Pork Gyoza (Japanese Pan-Fried Dumplings)

Gyoza are Japanese pan-fried dumplings with thin wrappers and a juicy, savory filling. They’re best known for their contrast of crispy bottoms and tender, steamed tops. An absolute must if you’re visiting Japan!

They’re often served hot with a simple dipping sauce and are just as much a comfort food at home as they are a staple at casual restaurants and izakayas.

These savory pockets of goodness are traditionally filled with pork, cabbage, mushrooms, and some seasonings. At least, that’s what my family usually puts in our gyoza (and how it’s most commonly done in Japan)! However, there are countless variations to suit every palate.

This dumpling recipe has more standard ingredients, although you can definitely throw in other types of vegetables or proteins as well.

Dumplings can be found in a variety of settings, from humble street stalls to high-end restaurants, each offering its unique twist on this classic dish. Making homemade dumplings is a rewarding way to bring a taste of Japan to your kitchen. Here’s a guide to creating dumplings from scratch, perfect for both beginners and seasoned cooks.

How to Fold Gyoza

Sometimes people overcomplicate gyoza folding, when in reality all it needs to do is hold the filling together in a way that cooks and tastes good.

What matters most is that the gyoza is sealed. A good seal keeps the juicy filling inside while the wrapper crisps and steams properly. Although for some “open” styles, a partial seal can be fine if you prefer extra crispy edges or don’t mind a little leakage.

Here is how to fold traditional pleated gyoza:

1. Lay one wrapper flat in your palm or on a clean surface, with the smooth side up.
2. Put about 1 teaspoon–1 tablespoon of filling in the center (depending on wrapper size) and shape it into a short log. Don’t overfill.
3. Lightly moisten the entire rim of the wrapper with water using your fingertip (this is your glue).
4. Fold the wrapper in half over the filling so the edges meet, forming a half-moon. Lightly press at the center to join the edges.
5. Starting at one side of the center, make a small pleat in the top layer only and press it down to meet the bottom edge; repeat to form 3–5 pleats working toward the left.
6. Go back to the center and pleat the other side the same way, working toward the right so the pleats mirror each other. Keep pleats small and even – about 2–3 mm each.
7. Press the entire seam firmly along its length to ensure a continuous seal; if you see gaps, pinch again or add a tiny drop of water and press.
8. Set the finished gyoza seam-side up on a lightly floured or dusted tray so they don’t stick.

Gyoza Cooking Variations

In Japan, gyoza are typically enjoyed as a side dish, appetizer, or snack, often paired with ramen or served with a refreshing dipping sauce. Here are popular ways to cook gyoza:

• Yaki-Gyoza: Most common type of gyoza (and what I’ll teach you how to make in this recipe). Pan-fried dumplings that are crispy on the bottom and tender on the inside. This is the most popular style in Japan.
• Mushi-Gyoza: Steamed dumplings that are soft and juicy, often served in bamboo steamers.
• Sui-Gyoza: Boiled dumplings that have a soft, delicate texture. Often served in a light broth.
• Age-Gyoza: Deep-fried dumplings that are crunchy and golden brown. A delicious, albeit less common, variation.