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Japanese

Gyoza (pan-fried pork dumplings)

Non-vegetarian

餃子 · gyōza

Thin-skinned dumplings filled with pork, cabbage, garlic chives and ginger, fried until the bases are crisp and golden, then steamed until tender. Served with a soy, vinegar and chilli oil dip.

Gyoza (pan-fried pork dumplings) is a Japanese dumpling dish, ready in about 55 minutes and made with cabbage, ground pork and wonton / dumpling wrappers. It serves 4 and is rated intermediate to cook.

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Close-up of gyoza dumplings with soy sauce on a red plate. Perfect for Asian cuisine themes.
Photo: Lucio Panerai / Pexels · Pexels License
Prep
40 min
Cook
15 min
Total
55 min
Serves
4
Level
Intermediate
Calories
447

Ingredients

4 servings (30 gyoza)

Dipping sauce

Equipment

Method

  1. Step 1

    Toss the cabbage (opens in a new tab) with the salt and leave 10 minutes, then squeeze out as much water as you can.

    • 10 min

  2. Step 2

    Mix the pork, cabbage (opens in a new tab), chives (opens in a new tab), garlic (opens in a new tab), ginger, soy sauce (opens in a new tab), sake (opens in a new tab) and sesame oil (opens in a new tab), kneading until sticky.

    • 5 min

    Food safety: Wash hands and surfaces after handling raw pork.

    Hands kneading dough on a floured surface
    How it looks · Photo: Klaus Nielsen on Pexels

  3. Step 3

    Put a heaped teaspoon of filling on each wrapper, wet the edge and fold in half, pleating one side to seal.

    • 20 min

  4. Step 4

    Heat the oil in a non-stick pan with a lid and arrange the gyoza flat side down. Fry until the bases are golden.

  5. Step 5

    Pour in the water, cover immediately and steam until the water has evaporated and the wrappers are translucent. Uncover and fry another minute to re-crisp.

    • 6 min
    • medium heat

    Food safety: Water hitting hot oil spits — add it carefully and cover at once.

  6. Step 6

    Mix the dipping sauce and serve the gyoza crisp side up.

    • 1 min

About this dish

Origin
Japan · Well documentedAdapted from Chinese jiaozi and popularised in Japan after the Second World War.More food from Japan
Dish
Lunch · Dinner · Snack · Dumplings · Appetizers & starters
Cooking method
Pan-fried, Steamed
Taste
savoury, garlicky, umami
Diet
Dairy-free
All labelsNon-vegetarian · Dairy-free · No added sugar · Beef-free · Calorie-conscious
Without the optional extras: No nut ingredients, Alcohol-freeWith the listed swaps: Pork-freeWorked out from the ingredients. How labels work
Good for
Freezer-friendly · Make-ahead · Child-friendly
Cook more with
Cabbage · Ground pork · Wonton / dumpling wrappers · Chives · Garlic · Fresh ginger
Techniques
Pan-frying · Steaming · Kneading

Allergens

  • Contains: Eggsfrom wonton / dumpling wrappers
  • May contain: Peanutsfrom chilli oil
  • Contains: Wheatfrom soy sauce, wonton / dumpling wrappers
  • Contains: Glutenfrom soy sauce, wonton / dumpling wrappers
  • Contains: Soyfrom soy sauce, chilli oil
  • Contains: Sesamefrom toasted sesame oil, chilli oil

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

447 kcal per serving

Estimated

1 serving ≈ 238 g · recipe makes 4

Where the energy comes from

  • Protein 17%
  • Carbohydrate 36%
  • Fat 48%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy447 kcal187 kcal
Protein18.5 g7.8 g
Carbohydrate39.6 g16.6 g
Net carbohydrate37 g15.5 g
Sugars——
Added sugars0 g0 g
Fibre2.7 g1.1 g
Fat23.4 g9.8 g
Saturated fat5.9 g2.5 g
Trans fat——
Cholesterol50 mg21 mg
Sodium1381 mg580 mg
Salt equivalent3.5 g1.4 g
Vitamins & minerals per serving
Potassium
406 mg
Calcium
74 mg
Iron
3.1 mg
Magnesium
44 mg
Vitamin A (RAE)
20 µg
Vitamin C
23 mg
Vitamin D
—
Vitamin B12
0.4 µg
Folate (DFE)
114 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: sake, chilli oil.
  • Rice vinegar: Distilled vinegar (FDC 172237) used as a stand-in for unseasoned rice vinegar.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Slide a plate over the pan and flip to turn the gyoza out in one crisp sheet.

Common mistakes

  • Skipping the squeeze — wet cabbage makes soggy filling that tears the wrappers.

Storage

  • Freeze uncooked gyoza on a tray, then bag; keep 2 months.

Reheating

  • Cook from frozen, adding 2 extra minutes of steaming.

Variations

  • Sui gyoza: Boiled gyoza served in broth or with ponzu.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Sauces, chutneys & dips for this dish

Recipe DNA

How this dish is built

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 2, 3

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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