Gyoza (Pork Dumplings)


Gyoza is a Japanese dumpling usually filled with ground pork and vegetables.  It originally derives from China and called jiaozi, these dumplings can be steamed, boiled or fried.  The Japanese way is to usually steam-fry them so they are crispy on one side and and soft on the other, then they are dipped in a soy sauce, vinegar mixture.


Before the fold, pork mince mixture on round dumpling wrappers.

A spoonful of meat

Fold it in half

Make a few crimps and seal

Crimp and seal with a dab of water

Crimped and ready

I was taught how to make gyoza at a young age from my mother and learned the technique of folding and crimping, as a young teen it was a task that I dreaded and felt that it took forever!  Gyoza was never one of my favourites, but my brother loved them!  maybe I was scarred because I was the one doing all the work!

To be boiled and beautiful

These dumplings have been twisted on the top and then will be boiled.

While living in Australia, I introduced these dumplings to my Aussie family and they fell in love with these Asian morsels.  Everyone wanted me to bring these to the barbeques that we were invited to.  Eventually I taught my mother-in-law and sister in-laws, how to make them and it has become one of their signature dishes.  This recipe has even been passed on and now made by their husbands.

Chinese version

This is the Chinese version

Since moving back to Canada I haven’t really been making these, however discovering that my boys devour them I have re-introduced them back to my life.  They are delicious and really pretty easy to make.  I forgot how impressed people are by these and there’s really nothing to them.  My mom’s tip was to pack them in with vegetables, ginger, garlic, green onions and Chinese cabbage.  Anything goes though and bok choy, scrambled egg or vermicelli noodles are also a great addition.

The art of folding and crimping

The Japanese version takes more time to prepare.

The traditional Japanese dipping sauce is soy sauce and vinegar, however I prefer a spicier version that was taught to me by my Taiwanese friend. The gyoza has made a comeback in my home so don’t be surprised if this is on the menu the next time you visit.


Gyoza-2 ways
Prep time
Cook time
Total time
This makes about 40 dumplings (1 pack of 40-piece gyoza skins)
Recipe type: Appetizer, Kids,
Cuisine: Japanese, Chinese
Serves: 4-6
  • 250g / about 8 oz. of ground pork (ground chicken also works well)
  • 3 bunches of green onions
  • 6-8 chinese cabbage leaves blanched
  • 1 thumb-size piece of ginger
  • 2 garlic cloves
  • 1 tbsp soy sauce
  • Dipping sauce
  • 2 tbsp soy sauce
  • 1 tbsp rice wine vinegar
  • 1 tbsp dark sesame oil
  • sesame seeds (optional)
  • 1 tsp chilli powder or add chilli sauce to taste (optional)
  • 1 packs of gyoza skins (or about 40 skins)
  • Vegetable or Peanut oil for frying
  1. Mix together pork, green onion, cabbage, ginger, garlic, soy sauce
  2. Marinade for 1 hour in the fridge
  3. Set up your assembly station, bowl of water, spoon in pork mixture, and dumplings covered with a wet cloth so they don't dry out.
  4. Place a teaspoon of the meat mixture in the centre. Fold over the dumpling skin to make a half moon shape
  5. Dip a finger in the water bowl and slightly wet around half the edge of the dumpling and then start folding and crimping
  6. or five folds should do the trick, they get easier to do.
  7. Place the dumplings down on a pan with parchment paper so they don't stick.
  8. Cover them with a wet towel so they don't dry out
  9. They can be frozen at this point and then place in a container or zip lock bag or they are ready to cook
  10. Steam-fry the dumplings, heat up a frying pan with a little peanut or vegetable oil A non-stick pan is key
  11. Cook over high heat for a couple of minutes until the bottoms have started to crisp up
  12. Lower the heat to low, add about ½ cup of water and put the lid on
  13. Cook on low for about 8 minutes or until the tops looks sort of transparent and puffy
  14. When the water is almost all gone, turn the heat up to high to evaporate the rest and really crisp up the bottoms
  15. Remove from pan and serve crispy side up on a plate
  16. Making dipping sauce by mixing soy sauce, vinegar, sesame oil, sesame seeds and a bit of chilli sauce or powder
  17. If you prefer to boil the gyoza, simply drop into boiling water and cook for a few minutes. Serve with same sauce

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