Pan-fried Japanese dumplings with a crisp base and juicy pork filling. Store-bought wrappers make this far quicker than it looks.
Pork Gyoza
- 250g minced pork
- 1/4 Chinese cabbage, finely chopped and salted
- 2 spring onions, finely chopped
- 1 clove garlic, minced
- 1 tsp grated ginger
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 20 gyoza wrappers
- 2 tbsp vegetable oil, for frying
- 100ml water, for steaming
- Squeeze the salted cabbage to remove excess water, then mix with pork, spring onion, garlic, ginger, soy sauce, and sesame oil.
- Place a spoonful of filling in the centre of each wrapper. Wet the edge, fold, and pleat to seal.
- Heat oil in a non-stick pan and arrange the gyoza flat-side down.
- Fry for 2 minutes until the base is golden.
- Pour in the water, cover, and steam for 5 minutes.
- Uncover and let any remaining liquid evaporate so the base crisps back up. Serve with a dipping sauce.
Why this recipe works
The fry-then-steam-then-fry method gives you the two textures a good gyoza needs: a crisp, lacy base and a soft, juicy top, in one pan.
What are gyoza?
Gyoza are Japanese dumplings based on Chinese jiaozi. They have a thin wrapper and a filling of pork, cabbage, garlic and ginger, and are cooked by frying, steaming, then frying again, so the bottoms are crisp and golden while the tops stay soft.
They are a staple of ramen shops and home cooking in Japan, and are often served with a dipping sauce of soy, rice vinegar and chilli oil.
Ingredient notes and UK swaps
- Wrappers: round gyoza wrappers, sold frozen in Asian grocers.
- Cabbage: Chinese leaf or white cabbage, salted and squeezed to remove water.
- Pork: minced pork with some fat keeps the filling juicy.
- Garlic chives: optional, but add flavour. Spring onion is a swap.
Tips for the best gyoza
- Salting and squeezing the cabbage is not optional. Skip it and the filling turns watery.
- Do not overfill the wrappers, or they will split during cooking.
- Make a quick dip from soy sauce, rice vinegar, and a little Chinkiang vinegar or chilli oil.
Freezing gyoza for later
Uncooked gyoza freeze very well, lay them on a tray without touching until solid, then transfer to a bag, this stops them sticking together in one clump. Cook straight from frozen, adding a minute or two extra to the steaming stage rather than thawing first, which can make the wrappers soggy.
Dipping sauce options
A simple mix of soy sauce, rice vinegar and a few drops of chilli oil or sesame oil is the standard accompaniment, adjust the ratio to taste, some prefer it more vinegar-forward, others more soy-heavy.
Related reading
- Pork and prawn siu mai for another dumpling night.
Frequently asked questions
Why are my gyoza sticking to the pan?
Use a non stick pan with a lid, enough oil, and let the water fully evaporate before the final fry.
Can I cook gyoza from frozen?
Yes. Add a little extra water and a couple of minutes to the steaming step.