Gyoza is a popular Japanese dumpling made out of chopped cabbage, minced meat and seasonings wrapped in a very thin dumpling sheet. Usually cooked by boiling, steaming, pan frying, or deep frying but the most popular one a combination steaming and pan frying. This little wonder originated in China from a dish called Jiaozi, the name was then derived from the reading of the word giaozi the Shandong Chinese dialect for Jiaozi. Initially the process and ingredients of both are nearly the same but as time passed by it slowly adjusted to Japanese preference which makes it richer in garlic flavour, less salty, and use of thinner wrappers.

A really nice dish to have on the side, though sometime you can have it as mains if you really liked it. For this recipe we will be using some chicken and prawns as its filling


around 30-40 gyoza wrappers (these are the round ones)
300g chicken, finely chopped
200g prawns, finely chopped
1 cup cabbage, finely chopped
1 tbsp cornstarch
1 tbsp sesame oil
1 tbsp light soy sauce
1/2 thumb size ginger, grated
2 cloves garlic, minced
1 stalk spring onion, chopped
cooking oil
1/2 cup boiling water


1. In a bowl mix all ingredients together except for the wrappers and cooking oil.
2. Ready your wrappers and place 1 heaping teaspoon of mince mixture on one half of the wrappers. Brush ends with cold water then fold and seal ingredients in the middle.
3. In a large heavy pan add oil and pan fry gyoza, cook for 2 minutes or until bottom is browned.
4. Add 1/2 cup of boiling water, cover pan with lid then cook for 5 minutes. If you don’t have large enough pans do this in batches and do not over crowd.
5. Remove from pan then serve with soy sauce.

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21 thoughts on “Gyoza

  1. So beautifu. Your pleats are so perfect, that’s the bit I struggle with a lot! I love the combination of chicken & prawn, (I often opt for crab & pork myself.) There’s something so lovely about those seafood flavours and silky steamed meat… :)

  2. Gyoza are a favourite of mine! I make them a few times a year in huge batches so I always have some in the freezer.

    Girlinafoodfrenzy, I make mine with pork but never thought to add crab. I’m going to try that next time :)

  3. Your gyoza looks amazing! Very professional quality! Mine always turn out kind of sloppy since I am not an expert “pincher” of gyoza wrappers :(

  4. Absolutely love gyoza! Sometimes make them too: panfry, then steam under cover – yum :) ! Now, a Q: you say Japanese, so have quite a few on blog pages lately. I always thought this was a quintessential Shanghai dumpling. I’m not about to go hunting for Kylie Kwong’s ‘My China’ [am certain you know the book: cookery book of the year a few years back around the world]: am certain she had it under her Shanghai chapter also? Can you elucidate???

      • Thanks heaps! Now we all know – I really thought my memory was deteriorating :D ! And the pronunciation, which I’m certain you have right, would explain the Japanese spelling!!!

  5. Your gyoza look perfect! I just made tons 2 days ago. Kids can eat quite a bit…but I’m really fast at making them now after many years of practice! I can open a gyoza store. LOL.

  6. I lived near Darjeeling for a few months to do some teaching there, and Gyoza’s was a favourite – I love them! I remember learning to make these with the family I stayed with. Thank you for sharing the recipe – it brings back such fond memories!

  7. Pingback: Beef Ramen | Ang Sarap (A Tagalog word for "It's Delicious")

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