Japanese Pan Fried Dumplings (Gyoza)
Ever wanted to learn how to make that delicious Gyoza, or pan fried dumplings that you get at Japanese restaurants? Now you can make them at home and impress your friends!
Pan Fried Dumplings
Tender dumplings, steamed and pan seared to give them crispy bottoms, make an appetizer you can’t beat! Similar to Chinese potstickers, these gyoza are a delicious way to experience Japanese cuisine.
I am not very skilled when it comes to Asian dishes, so I had help with this one.
This recipe came to me from the mother-in-law of the best neighbor you could ever ask for.
We only lived next door to the Burnett clan for a very short 14 months, but they will always be family. Grandma Machie is Scotty B’s Japanese mother and she makes the best gyoza, or Japanese Pan Fried Dumplings.
We sat on the back porch and stuffed and sealed about 200 of them that afternoon. I asked “why so many?”
“Because that’s what the recipe makes,” was the response I got. So I went with it.
This recipe makes 200, restaurant style, Japanese Gyoza! Tender and juicy filling, tucked in a light wrapper, and pan seared to give it that trademark crispy side.
Serve them with a simple dipping sauce for a delicious appetizer or quick weeknight dinner with a broccoli Asian slaw.
If you like these, try my Crab Rangoon, Shrimp Rangoon, and Homemade Sweet and Sour Sauce. You will never have to order take out again!
What is the difference between gyoza and dumplings?
A dumpling or potsticker is made with a wheat wrapper, is usually cooked in a variety of different ways such as steamed, boiled, or pan fried.
Gyoza are made with thinner dumpling wrappers and the filling is more finely chopped. Most often these are prepared pan fried with a crispy side to enhance the flavor of the fillings.
Is gyoza a potsticker?
While they are both considered Asian food, a potsticker is typically found in Chinese cuisine while a gyoza is the Japanese dumplings version.
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Ingredients Needed
Cabbage – Use a medium to large head of green or white cabbage. I like to core it and cube it before putting in the food processor for easier chopping. You can also use Napa cabbage if you can find it.
Beef – Most recipes use pork but I like a lean beef such as 93/7. You will not need to cook it before you put it in the wrapper.
Gyoza wrappers – You can use wonton wrappers that are square and just fold in half but I like the round ones. Most Asian grocery stores will carry them or you can order online. Because of the round shape the pleats come out so pretty.
Pantry Staples – Green onions, garlic powder, soy sauce, sesame oil.
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How to make Pan Fried Dumplings
First: Mix the filling by adding the cabbage, beef, and green onions to a food processor. Pulse until finely chopped.
I like to chop most of my cabbage in batches since my processor is small, and then add the beef and onions to the last batch of cabbage.
Second: Move the filling to a large bowl. Add the soy sauce, sesame oil, and the garlic powder. Mix to combine thoroughly.
Third: Wrap the gyoza by adding 1-2 teaspoons filling to the middle of a wrapper. Fold in half, pressing out all the air. The pinch and pleat the edges closed. Repeat until all the filling is used.
I like to place them on a sheet pan while I’m filling them. It mades them easier to handle and freeze.
Fourth: Pan sear the gyoza by heating scant amount of vegetable oil in a nonstick frying pan over medium-high heat. Add 5-8 gyoza to the hot oil.
Sear for a few minutes until the bottoms of the gyoza is crispy and golden brown.
Fifth: Flip the gyoza, add a small amount of water to the pan (this will splatter so be careful). Cover with a lid and steam for a minute or two.
Remove the lid and let the water cook off. Remove the gyoza from the pan and place aside. Repeat until all gyoza are cooked.
Sixth: Make the dipping sauce by combining the soy sauce and lemon juice. Add the sliced onions. Serve with warm gyoza.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
How long does it take to pan fry dumplings?
It only takes a few minutes to cook them. That’s the beauty of the thin wrapper and the finely chopped filling.
The quick pan sear gives you the crispy texture and the quick steam allows the filling to cook without being tough.
The cooking time can be even quicker if you have a strictly vegetable filling. Try them deep fried!
Can you make gyoza with won ton wrappers?
Yes, you can. You can leave them square and fold them in half or cut the wonton wrappers into a circle with a biscuit cutter.
The only difference is that a gyoza wrapper (or a wrapper made specifically made for dumplings) has a thinner skin than wonton wrappers.
What does gyoza have in it?
While many Chinese dumplings are made with a variety of meats, traditional Japanese gyoza are made with ground pork.
Along with a variety of spices and sauces that you can add, I like to keep mine plain.
If you like to add more flavor, try adding rice vinegar, garlic chives, Japanese chili oil, spring onions, or other ground meat.
Cooking Frozen Gyoza
You can pan sear frozen, uncooked gyoza in just a few minutes. Let them sit at room temperature for 3-5 minutes. Then cook gyoza per regular instructions.
You can reheat previously cooked and frozen dumplings in the microwave for a minute or two, depending on your microwave, until they are hot.
I like to make mine on a Sunday afternoon, make all 200, freeze 150 of them and cook the rest for dinner! These reheat well during the week for an afternoon snack or a quick side dish for dinner.
Tapas Tips & Tricks
This recipe makes around 200 delicious dumplings. You can break it into various steps and finish when you are ready.
- You can make the filling, portion it and freeze it uncooked.
- Make the filling, fill part of the wrappers, and freeze the rest.
- You can make all the gyoza and freeze them uncooked. If you want to stop here, lay them out on a parchment paper lined baking sheet, in a single layer, and freeze for a few hours. Then you can consolidate them into a freezer bag for later.
- You can make the mixture, stuff the wrappers, cook, and then freeze.
- You can also eliminate the meat from the filling and make them completely vegetarian!
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
This delicious gyoza recipe, with a tender and juicy filling and a crispy bottom, is great as an appetizer or main meal. Serve them with other Asian tapas, this delicious Ramen Noodle Salad, or on a bed of steamed rice.
Japanese Pan Fried Dumplings
Ingredients
- 4 14 ounces packages dumpling wrappers (I like to use the round ones)
Filling:
- 1 head green cabbage
- 1 bunch green onions ends trimmed
- 1 pound ground beef can substitute turkey, pork, or venison
- 2 tablespoons sesame oil
- pinch of kosher salt
- 1 teaspoon garlic powder you can substitute 2 fresh cloves
- 2 tablespoons soy sauce
Dipping Sauce:
- 1 cup soy sauce
- 2 tablespoons lemon juice
- 1 bunch green onions thinly sliced
Instructions
Make the filling
- In a food processor, combine the cabbage, spices and onions.
- Pulse until finely chopped.
- Add the beef and pulse a few more times.
- Remove to mixing bowl and add the soy sauce and sesame oil.
- Mix until completely incorporated.
Prepare the wrapping station
- Get a tray together that contains the wrappers, filling, and small bowl of water.
- Add a scant amount of filling (about 1 teaspoon) to the middle of the wrapper.
- Add some water around the edges.
- Fold over and remove all the air.
- Pinch and pleat the edges.
- Repeat until all the filling is used.
Pan Fry the dumplings
- Add 1 teaspoon canola oil to a non-stick pan.
- Heat over medium high heat.
- Add a few gyozas to the pan and cook until the bottom is brown and crispy.
- Flip over and add 1-2 tablespoons water the pan.
- Cover and steam for 2-3 minutes.
- When all the water has evaporated, remove the gyoza from pan.
- Serve warm with dipping sauce.
Make the dipping sauce
- Combine the soy sauce and lemon juice. If you want to adjust the lemon juice level to your liking. I like mine tart!
- Sprinkle the sliced green onions over the sauce to soak up the juice.
Notes
- You can make the filling, portion it and freeze it uncooked.
- Make the filling, fill part of the wrappers, and freeze the rest.
- You can make all the gyoza and freeze them uncooked. If you want to stop here, lay them out on a parchment paper lined baking sheet, in a single layer, and freeze for a few hours. Then you can consolidate them into a freezer bag for later.
- You can make the mixture, stuff the wrappers, cook, and then freeze.
- You can also eliminate the meat from the filling and make them completely vegetarian!
Nutrition
Thursday #SummerGamesWeek Recipes
- Vegetable Tempura representing Japan by House of Nash Eats
- Spanish Flan representing Spain by Lemon Blossoms
- Pimento Cheese Dog representing the USA by Our Good Life
- Hungarian Chocolate Torte representing Hungary by That Recipe
- Lutenitsa representing Bulgaria by Magical Ingredients
- Vanilla Chai Tea Mix representing India by The Spiffy Cookie
Originally Published 5/26/15 – photos and recipe notes updated to improve reader experience 07/22/21}
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1
Amazing gyoza! I don’t mind making 200, this sounds delicious and can feed a crowd. Yum!
I love that this makes 200 gyoza! They freeze so great and I like that we can enjoy them any time we want to now!
My husband adores these. I cannot wait to make them for him.
Loooove these! I want to make a huge batch and freeze them so I can conveniently grab some whenever I want!
That sounds like a great idea! Pop a few out when you are having some soup!
I adore Chinese dumplings–I would love to try these to compare. They look amazing. And what a wonderful story and memory to go with them!
Thank you Laura! I love making these every time I go to their house.
These look fantastic! What great neighbors to have. Man, if my neighbors cooked like this I wouldn’t want to leave the neighborhood either. Come be my neighbor! (So I can eat your cooking 🙂
LOL! In a heartbeat Amy! You have to be willing to leave your backdoor unlocked so I can grab some butter or sugar if I run out. We always had that arrangement:)
These look fantastic! What great neighbors to have. Man, if my neighbors cooked like this I wouldn’t want to leave the neighborhood either. Come be my neighbor! (So I can eat your cooking 🙂
These look fantastic! What great neighbors to have. Man, if my neighbors cooked like this I wouldn’t want to leave the neighborhood either. Come be my neighbor! (So I can eat your cooking 🙂
I am still in touch with my neighbors from childhood, so I get the whole “we’ll always be neighbors” thing, I haven;t even lived in NY for 25 years, but they are still my closest friends. and tehse dumplings sound amazing!
I actually have a little press that folds gyoza into shape but I’m embarrassed to say that I’ve never used it :(. That has to change, I’m rounding up the kids and we’re making this recipe!
Oh where can I get one of those??!?!?!
Family recipes are the best. Can’t wait to try these!
Thanks Jessica! I love these and the story behind them!
Yum, I like the sound of these and what a soleful story. I’m sucked in twice over.
Thanks Jane! I love making them and every time I visit my old neighbors we make them:)
I am SO making these! They rate 5 stars from me. I love that you make a huge batch and freeze them. They sound so tasty and pretty healthy too! #SaucySaturdays#10.
Thanks Diane! I love having them in my freezer for a quick dinner or snack and that I get to spend time with my family making them!
I am SO making these! They rate 5 stars from me. I love that you make a huge batch and freeze them. They sound so tasty and pretty healthy too! #SaucySaturdays#10.
I am SO making these! They rate 5 stars from me. I love that you make a huge batch and freeze them. They sound so tasty and pretty healthy too! #SaucySaturdays#10.
looks gorgeous and amazing.. Maa-Chee’s gyoza gonna be world famous soon.. <3
Thanks Farha! I hope so!
Thanks mom! You can come up and we can make a batch together!
These look absolutely scrumptious, thanks so much for sharing this recipe… I definitely want to give it a try!
Thanks Lauren!
Great neighbors are the best…so many good memories!
These look wonderful! I really want to try making them! I love that you make so many and that they are freezable so you can enjoy them that much longer! Can’t wait to try them!
Thanks Michelle! That is the one thing about this recipe that clenched it for me. It makes a lot and you can stop at all these different steps!
I have never dared to make dumplings at home. What a neat idea and it is not so hard to make. Off to make it
Those sound really yummy. I bet they are really tasty. I wouldn’t mind trying to make these sometime. I love trying different kinds of food.
Oh my goodness – these look so good! They really look like something you would buy in a restaurant, not make at home. Thanks for sharing the recipe!
Thanks Penny!!!
This looks and sounds amazing to eat for dinner!! My husband would love this recipe as well.
Thanks Tammilee! I hope he loves them!
ummmm omg!!!! Dumplings are seriously one of my favorite foods! I cannot go anyplace that has them
In the menu without ordering them. Definitely pinning this recipe
Me too! It’s dangerous always having them in my freezer! Great for pulling out at a last minute party or guests that stop by!
These are one of my absolute vices!!! Even though I enjoy cooking and trying new recipes I have yet to make these!
Get to it Lisa! I think you will love these!
Can you believe I’ve never had dumplings before? There is a fast food restaurant opening up in the late Fall around me which apparently will be serving them. I should try them out.
Oh cool I always thought it would be cool to make dumplings like this. I’d love to give this a shot.
Thanks Liz! Let me know how they turn out!
Those look so good! I love dumplings and am going to attempt this recipe!
Those look so good! I love dumplings and am going to attempt this recipe.
Thanks Michelle! I like that they are steamed so they are relatively healthy!
Look delicious! I’ll bet my family would love these. What a great way to remember your neighbours!
It’s like a walk down memory lane every time I make them. Seems like every great memory I have has to do with food. Makes it easy to remember them often because I eat ALL THE TIME!
I had to stop reading right in the middle and pin this recipe! You don’t know how hungry I am right now and how amazing these dumplings look. I can hardly wait to try my hand at making them! Thank you so much!!
Thanks Alli! I love all your posts too! Just subscribed so I don’t miss one!
I love gyozas and what a great recipe! I am not craving them and might have to put these on my list to do soon!
Nothing like a good gyoza. I was just in Japan and ate a lot of this. Thank you for sharing this recipe, the food looks delicious too!
Look delicious! I’ll bet my family would love these. What a great way to remember your neighbours!
Look delicious! I’ll bet my family would love these. What a great way to remember your neighbours!
these look awesome! Im sure mine wouldnt look as nice as yours 😉
I have never had a dumpling before. They sound really tasty, though and I would love to make one some time!
Thanks for reading Robin!
OH I am so excited to try these. Gyoza was my favourite growing up in China, and I’ve only found one place locally that does them well. Thank you for sharing this recipe.
I love gyoza. I am lazy and just buy them frozen, but this post has cured me of that. I will make these.
Thanks! I was amazed at how easy they are to make once I got the hang of it. Sometimes I don’t even pleat them fancy. I just fold over and pinch together.
Nothing I love more than pan-fired gyoza. These look wonderful.
Gyoza are my favourite! Whenever we go to a restaurant that carries them, I hope they have a vegetarian version for myself (such a rarity, but when I find them, I overindulge!)
Gyoza are one of the first things I order at my favorite restaurants! I’ve never tried to make them but this looks like it isn’t too hard… I am going to give it a try.:)
You’ll find that it is easy! They just make a lot of them! Future freezer meal!