Japanese GYOZA (Dumplings)

My mother's traditional recipe for Gyoza, Japanese dumplings. You can get the gyoza wrappers at Woolworths and Coles! The best way to learn how to make these is to watch the RECIPE VIDEO below!

Recipe by Nagi | RecipeTin Eats on January 29, 2016

Prep time: PT25M

Cook time: PT20M

Total time: PT45M

Rating

4.97 stars (155 reviews)

Ingredients

1 1/2 cups green cabbage, very finely chopped
1 tsp salt, separated
1 lb / 500g ground pork (mince) (fattier the better)
1 cup garlic chives, finely chopped (Note 1)
1 garlic cloves, crushed
1 tsp ginger, grated
1 tsp sesame oil
1 tbsp cornstarch / corn flour
2 tsp soy sauce
1 tsp cornflour (cornstarch) - for tray
40 - 45 round wonton (gyoza) wrappers (Gow Gee wrappers) - 1 1/2 packets (Note 2)
3 tbsp vegetable oil (or other cooking oil)
Soy sauce
Rice wine vinegar
Chili oil (Rayu is Japanese chili oil)

Cuisine

Japanese

Steps

Combine cabbage and 1/2 tsp salt in a small bowl, then set aside for 20 minutes to allow the cabbage to wilt slightly.
Place remaining Filling ingredients (including remaining 1/2 tsp salt) in a large bowl. Squeeze out any excess water from the cabbage and add to the bowl.
Use your hands to mix the Filling.
Sprinkle a baking tray with 1 tsp of cornstarch / cornflour.
Place 1 gyoza wrapper on your palm (left hand for right-handed people). Dip your finger in water and run it around the edge of half the gyoza wrapper (to seal).
Place 1 slightly heaped tbsp of Filling on the wrapper. Fold wrapper over and use your right hand assisted by your left hand thumb to create 4 pleats. Press to seal and place on the tray. Repeat with remaining wrappers. (See video for demo)
To Cook
- Heat 1 tbsp oil in a large skillet (that has a lid) over medium high heat.
- Place about 12 gyoza in rows, slightly overlapping each other. Cook until the underside is light golden, then pour 1/3 cup of water around the gyoza and place the lid on.
- Cook until the water has completely evaporated (so the golden underside is not wet and soggy) and the wrapper is slightly translucent on top - about 3 to 4 minutes. (See video)
- Use an egg flip to transfer onto a plate upside down i.e. golden side up.
- Serve with Dipping Sauce.
Dipping Sauce
- Serve each ingredient separately so people can mix according to their taste. I use about equal portions of soy sauce and vinegar with a generous splash of chili oil.

Nutitrion

Serving Size: 28 g
Calories: 72 kcal

Reviews

Deborah Deegan on 2025-10-15 (5 stars):
Love this recipe so much. Would love to make my own wrappers too! Nagi, do you have a wrapper recipe please?
TIFFANY PRICE on 2025-08-19 (5 stars):
Thank you again Nagi and to your Mum! Even the ugly ones were delicious! I have to say, practice makes 'better' and my last batch were quite pretty :)
Barb on 2025-08-07 (5 stars):
Hi Catherine- Yes! The wonton wrappers do freeze very well,
Japanese GYOZA (Dumplings) - RecipeTin Eats on 2025-07-22 (5 stars):
These came out great, thanks for sharing. My store only has the square wrappers but we cut them into 3.25" circles using a metal 1 CUP tool. We were only able to fit 2 TSP in each dumpling. But it worked out perfectly with 1 lb of pork and 1 package of wrappers, there was no meat mixture left. I couldn't find garlic chives at my store. I might just have to try growing them :)
Catherine on 2025-06-29 (5 stars):
These gyoza's do not disappoint, they are absolutely delicious! Does anyone know if the unused wonton wrapper freeze well?
YY on 2025-04-28 (5 stars):
Thank you for a very authentic recipe! Just like my moms too :) I like extra veggie gyoza so made this with250g of chicken and prawn minced and additional mushroom and cabbage. It was delicious!!
Jodie Rider on 2025-03-22 (5 stars):
The Japanese Gyoza are soooo good. I’ve made them with pork, chicken and pork and prawn. I now have a garlic chives growing just to make these gyoza. I make a batch (or two) and put them in the freezer.
Dawn on 2025-01-20 (5 stars):
These were excellent! I could only find square wonton wrappers, so I made them into triangles. Three of us wiped them out! Thank you, Nagi!
Sarah on 2024-12-14 (5 stars):
Just fabulous!
Craig on 2024-12-04 (5 stars):
Love making these, they taste better and are so much cheaper than buying them + people seem to be impressed when you say they are home made. Mine don’t look as pretty as those in the pictures though !
MJ on 2024-10-03 (5 stars):
i tried this recipe today with my best friend, and let’s just say- what is sex when you can eat these mouth-watering, flavorful, delicious, tasty dumplings instead??? holy shit, we thought our mouths were going to explode. both of us aren’t even exaggerating when we say that those are the best dumplings we have EVER eaten in our entire lives. thank you SO incredibly much for sharing this wonderful recipe with us!!!
Karl on 2024-08-25 (5 stars):
To thicken any water left over inside, I guess so it doesn't pop open during cooking.
Polly on 2024-08-25 (5 stars):
Loved these, first attempt at gyoza after eyeing off this recipe on website and book. First 6 gyoza were bad but after rewatching the video, managed to get the hang of folding and crimping. But even mangled versions were tasty. A big hit at a Nagi inspired lunch.
Kelsie on 2024-08-05 (5 stars):
Absolutely delicious!! I was so glad to see that it uses the greens of the spring onions too which makes it low in Fructans (safe for my IBS). Thanks for yet another great recipe!