These Japanese gyoza are irresistibly juicy on the inside with a perfectly crisp, golden base and a tender steamed top. Cooked in a skillet rather than a steamer, they deliver restaurant-quality flavor at home. This traditional-style recipe features a well-seasoned, garlicky filling wrapped in delicate dumpling skins and pan-fried to perfection.

Why You’ll Love This Recipe

• Crispy bottom with a tender, juicy filling
• Packed with garlic, ginger, and savory flavor
• Cooked entirely in one skillet
• Perfect for family gatherings or meal prep
• Freezer-friendly and easy to cook from frozen
• Customizable filling variations
• Authentic taste with simple ingredients
• Great as an appetizer or main meal
• Fun to make with family or friends
• Better than takeout

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Filling:

1 1/2 cups very finely chopped green cabbage
1 teaspoon salt, divided
500 g (1 lb) ground chicken (preferably with some fat for juiciness)
1 cup finely chopped garlic chives
1 garlic clove, crushed
1 teaspoon freshly grated ginger
1 teaspoon sesame oil
1 tablespoon cornstarch
2 teaspoons soy sauce

For assembling and cooking:

1 teaspoon cornstarch (for dusting tray)
40–45 round gyoza wrappers
3 tablespoons vegetable oil

Dipping sauce:

soy sauce
rice vinegar
chili oil

Directions

1. Place the finely chopped cabbage in a small bowl and sprinkle with 1/2 teaspoon salt. Mix well and let sit for 20 minutes to soften.
2. After resting, squeeze out excess moisture from the cabbage using your hands. This prevents watery filling.
3. In a large mixing bowl, combine ground chicken, garlic chives, crushed garlic, grated ginger, sesame oil, cornstarch, soy sauce, and the remaining 1/2 teaspoon salt.
4. Add the drained cabbage to the mixture. Use your hands to mix thoroughly until evenly combined and slightly sticky.
5. Lightly dust a tray with 1 teaspoon cornstarch to prevent sticking.
6. Place one wrapper in the palm of your hand. Dip your finger in water and moisten half of the wrapper’s edge.
7. Add about 1 slightly heaped tablespoon of filling into the center. Fold the wrapper in half and create 3–4 pleats along one side, pressing firmly to seal. Place on the prepared tray. Repeat with remaining wrappers.
8. Heat 1 tablespoon oil in a large skillet with a lid over medium-high heat.
9. Arrange about 12 dumplings in the pan, slightly overlapping. Cook for 2–3 minutes until the bottoms turn light golden.
10. Carefully pour 1/3 cup water into the pan and immediately cover with the lid. Steam for 3–4 minutes until the water evaporates completely and the tops become slightly translucent.
11. Remove the lid and allow the base to crisp again if needed for 30 seconds.
12. Transfer dumplings to a plate, golden side up. Repeat with remaining batches, adding more oil as needed.
13. Serve hot with dipping sauce made by combining equal parts soy sauce and rice vinegar with a splash of chili oil.

Servings and timing

Servings: 40–45 dumplings

Preparation time: 30 minutes
Cabbage resting time: 20 minutes
Cooking time: 20 minutes
Total time: approximately 1 hour 10 minutes

These dumplings can serve 4–6 people as a main meal or 6–8 as an appetizer.

Variations

• Substitute ground chicken with ground beef for a richer flavor.
• Add 1 tablespoon finely chopped mushrooms for extra umami.
• Include a pinch of white pepper for added warmth.
• Make them extra garlicky by adding an additional crushed clove.
• Add finely grated carrot for a slightly sweeter filling.
• Use whole wheat wrappers for a heartier texture.
• Make mini gyoza using smaller wrappers for party appetizers.
• Add a teaspoon of oyster sauce for deeper savoriness.

Storage/Reheating

Refrigerator:
Store uncooked or cooked dumplings in an airtight container for up to 2 days.

Freezer:
Place uncooked dumplings in a single layer in an airtight container. Freeze for up to 2 months. Cook directly from frozen by adding an extra splash of water and increasing steaming time by 2 minutes.

Reheating:
Reheat cooked dumplings in a skillet with a small splash of water and cover until heated through. This keeps the bottom crisp and the top tender. Avoid microwaving if possible, as it softens the crispy base.

FAQs

Can I make gyoza ahead of time?

Yes, you can prepare and refrigerate them for up to 24 hours or freeze them for longer storage.

Why do I need to salt the cabbage first?

Salting draws out excess moisture, preventing the filling from becoming watery.

Can I bake gyoza instead of pan-frying?

Pan-frying gives the signature crispy bottom, but baking is possible at 200°C (400°F) until golden, though texture will differ.

How do I prevent wrappers from drying out?

Keep unused wrappers covered with a damp cloth while assembling.

Can I use store-bought dipping sauce?

Yes, but homemade soy sauce, vinegar, and chili oil offers better freshness and balance.

What if I cannot find garlic chives?

You can substitute regular chives or the green parts of scallions plus a small extra amount of garlic.

Why are my dumplings sticking to the pan?

Ensure enough oil is used and avoid moving them before the base forms a crust.

How do I know when they are fully cooked?

The filling should be firm and cooked through, and the wrappers slightly translucent on top.

Can I steam them only?

Yes, but they will lack the crispy golden bottom that makes gyoza special.

Are gyoza served as a main dish or side?

Traditionally they are served as a side, but they can easily be enjoyed as a full meal.

Conclusion

Japanese gyoza are the perfect combination of crispy, juicy, and savory in every bite. With a well-seasoned filling, delicate wrappers, and a simple skillet cooking method, they are both impressive and approachable. Whether served as a family meal or a crowd-pleasing appetizer, these dumplings bring authentic flavor and warmth to your table.

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