Gyoza (Japanese Potstickers)
Try my Gyoza recipe—golden, crispy, and juicy Japanese potstickers filled with savory pork filling. A crowd-pleasing favorite made easy at home.
- Total time
- 1 hr 20 min
- Active time
- 1 hr
- Yield
- 52, 52 Pieces
- Difficulty
- Medium
- Equipment
- 1 required
Ingredients and Constraints
Ingredients
- Optional
Ingredient watchpoints2 watchpoints
Short requirements and tradeoffs to check while gathering ingredients; detailed source notes stay expandable.
Ginger
1 tsp ginger ((grated, with juice; from a 1-inch, 2.5-cm knob))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: Gyoza (Video) 餃子
Sake
2 tsp sake ((to remove the pork‘s gamey taste; optional))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: Gyoza (Video) 餃子
Additional ingredient notes
Ingredients for Gyoza Recipe
For the Filling For the Wrappers store-bought gyoza wrappers (Japanese brands recommended) or see How to Make Gyoza Wrappers For Cooking For the Dipping Sauce soy sauce, rice vinegar (unseasoned), la-yu (Japanese chili oil) Find the printab
Ingredients US CUSTOMARY METRIC 1X 2X 3X
½ lb ground pork ¾ lb green cabbage (¼ large head) 2 shiitake mushrooms 2 green onions/scallions 1 tsp ginger (grated, with juice; from a 1-inch, 2.5-cm knob) 2 cloves garlic 2 tsp sake (to remove the pork‘s gamey taste; optional) 2 tsp toa
Notes
Variations Add garlic chives.
Mix in minced nira (garlic chives) for a classic version. My mom always added them to her gyoza recipe.
Required setup
Equipment
large nonstick or carbon steel frying pan
Before You Cook
Constraints, controls, and warnings to review before starting.
Decisions before cookingDetails1
Reviewed comparisons and tradeoffs that affect the path before the first active step.
Variations
Here are a few easy ways to make this recipe your own.
Mix in minced nira (garlic chives) for a classic version. My mom always added them to her gyoza recipe. Ground beef, turkey, chicken, or lamb all work in place of pork. Use firm tofu, mushrooms, and vegetables. See my Vegetable Gyoza recipe for inspiration. Try a miso dipping sauce. Add miso and sugar for a richer flavor. Fold them differently. Want a different look?
Method Overview
Structured method notes that are separate from the step timeline.
Recipe Highlights
I’ve been making gyoza (餃子) since middle school—it’s one of the dishes my mom and I prepared together, folding dumplings side by side while talking about life.
Those memories are part of why I love sharing this Gyoza Recipe. Here, I walk you through the filling ingredients, the folding instructions, and the pan-fry technique that gives Japanese potstickers their signature crispy bottom and juicy inside.
How to Make Gyoza
Finely chop the cabbage and rub with salt.
Mince the green onions, shiitake, garlic, and ginger. Add everything to a bowl with the pork and seasonings.
Show 1 more media item
Nami’s Recipe Tips
These simple tips will help you make this Gyoza Recipe perfectly every time.
Balance the pork and cabbage – I like a 1:1 to 1:1.5 ratio for juicy, flavorful gyoza. Traditional Japanese gyoza often use 1:2 (more cabbage).
Can I make gyoza ahead of time?
Folding ahead is my go-to for meal prep tricks.
Flash-freeze freshly folded gyoza on a baking sheet, then pack into a freezer bag for up to a month. Cook straight from frozen using the regular method, adding 1–2 extra minutes of steaming.
Why is my gyoza filling watery?
The most common cause is skipping the cabbage-salting step.
Salt draws out extra moisture, so be sure to squeeze the cabbage firmly before adding it to the pork mixture. Also avoid letting folded gyoza sit too long.
Source video
Source video
Method Timeline
Prep
ActivePrep
1 hr
Prep time from the source recipe card.
Cook
ActiveCook
20 min
Cook time from the source recipe card.
Total
PassiveTotal
1 hr 20 min
Total time from the source recipe card.
Step 1
Gather all the ingredients.
Step 2
Cut the thick core from ¾ lb green cabbage and cut the leaves into ⅓-inch (1 cm) strips.
Image detailsCut the thick core from ¾ lb green cabbage and cut the leaves into ⅓-inch (1 cm) strips.Just One Cookbook · Gyoza (Video) 餃子Dev reference Inputs and tools1
Uses
- ¾ lb green cabbage ((¼ large head))
Step 3
Finely chop crosswise. Pay extra attention to the thick white ribs—mince them until very fine.
Image detailsFinely chop crosswise. Pay extra attention to the thick white ribs—mince them until very fine.Just One Cookbook · Gyoza (Video) 餃子Dev reference Visual cue
until very fine.
Checks1
Visual cueInfoVisualuntil very fine.
Expected state: until very fine.
Why and source
This step has reviewed source-backed guidance.
- Source: Gyoza (Video) 餃子
Step 4
Sprinkle with 1 tsp Diamond Crystal kosher salt and rub it in with your hands. Transfer to a bowl and let sit until wilted. Nami's Tip: Salting draws out the moisture so the wrappers don't get soggy. Alternatively, you can blanch or microwave the thick, hard leaves until soft, or skip wilting altogether.
Image detailsSprinkle with 1 tsp Diamond Crystal kosher salt and rub it in with your hands. Transfer to a bowl and let sit until wilted.Nami's Tip: Salting draws out the moisture so the wrappers don't get soggy. Alternatively, you can blanch or microwave the thick, hard leaves until soft, or skip wilting altogether.Just One Cookbook · Gyoza (Video) 餃子Dev reference Visual cue
until wilted.
Checks1
Visual cueInfoVisualuntil wilted.
Expected state: until wilted.
Inputs and tools2
Uses
- 1 tsp Diamond Crystal kosher salt ((for the cabbage))
- 1 package gyoza wrappers
Why and source
This step has reviewed source-backed guidance.
- Source: Gyoza (Video) 餃子
Step 5
Mince 2 green onions/scallions into small pieces. Cut off the stems from 2 shiitake mushrooms, thinly slice the caps, then mince the slices into small pieces. Grate the ginger with a ceramic grater and add 1 tsp ginger (grated, with juice) to a small plate. Mince or press 2 cloves garlic (I use a garlic press) and add to the plate.
Image detailsMince 2 green onions/scallions into small pieces. Cut off the stems from 2 shiitake mushrooms, thinly slice the caps, then mince the slices into small pieces. Grate the ginger with a ceramic grater and add 1 tsp ginger (grated, with juice) to a small plate. Mince or press 2 cloves garlic (I use a garlic press) and add to the plate.Just One Cookbook · Gyoza (Video) 餃子Dev reference Inputs and tools4
Uses
- 2 shiitake mushrooms
- 2 green onions/scallions
- 1 tsp ginger ((grated, with juice; from a 1-inch, 2.5-cm knob))
- 2 cloves garlic
Step 6
Add ½ lb ground pork, the green onions, and the shiitake mushrooms to a large bowl. Add 2 tsp sake, 2 tsp toasted sesame oil, 2 tsp soy sauce, ⅛ tsp freshly ground black pepper, the ginger, and the garlic. Put on plastic disposable gloves if preferred, then knead the mixture until sticky and pale. Nami's Tip: Kneading binds the meat proteins so the texture is springy and smooth.
Image detailsAdd ½ lb ground pork, the green onions, and the shiitake mushrooms to a large bowl. Add 2 tsp sake, 2 tsp toasted sesame oil, 2 tsp soy sauce, ⅛ tsp freshly ground black pepper, the ginger, and the garlic. Put on plastic disposable gloves if preferred, then knead the mixture until sticky and pale.Nami's Tip: Kneading binds the meat proteins so the texture is springy and smooth.Just One Cookbook · Gyoza (Video) 餃子Dev reference Visual cue
until sticky and pale.
Checks1
TextureInfoTextureuntil sticky and pale.
Expected state: until sticky and pale.
Inputs and tools8
Uses
- 1 Tbsp soy sauce
- 1 tsp toasted sesame oil
- 1 Tbsp neutral oil
- ⅛ tsp freshly ground black pepper
- 2 tsp soy sauce
- 2 tsp toasted sesame oil
- 2 tsp sake ((to remove the pork‘s gamey taste; optional))
- ½ lb ground pork
Why and source
This step has reviewed source-backed guidance.
- Source: Gyoza (Video) 餃子
Step 7
Squeeze the water from the salted cabbage and add to the pork mixture. Knead the filling until the cabbage is fully incorporated and the mixture is uniform.
Image detailsSqueeze the water from the salted cabbage and add to the pork mixture. Knead the filling until the cabbage is fully incorporated and the mixture is uniform.Just One Cookbook · Gyoza (Video) 餃子Dev reference Visual cue
until the cabbage is fully incorporated and the mixture is uniform.
Checks1
Visual cueInfoVisualuntil the cabbage is fully incorporated and the mixture is uniform.
Expected state: until the cabbage is fully incorporated and the mixture is uniform.
Inputs and tools2
Uses
- water ((to seal the wrappers))
- 4 Tbsp water
Why and source
This step has reviewed source-backed guidance.
- Source: Gyoza (Video) 餃子
Step 8
Prepare a small bowl of water and a baking sheet lined with parchment paper or dusted with 2 Tbsp potato starch (or cornstarch). Open 1 package gyoza wrappers and cover them with a damp towel or plastic wrap at all times. Nami's Tip: The gyoza skin edges dry out quickly. Covering with a damp kitchen cloth or paper towel keeps them moist and easy to use.
Step 9
Hold one wrapper in the palm of your non-dominant hand (left hand for me). Measure 1 level Tbsp (or a scant ¾ Tbsp for beginners) of filling with a small cookie scoop. Place the filling in the center of the wrapper and flatten it with the scooper bowl to press out any trapped air. Dip one finger in water and use it to moisten a circle on the wrapper's outer ¼ inch (6 mm). Nami's Tip: Do not overstuff the gyoza or the filling will squeeze out and make folding difficult.
Step 10
Fold the wrapper in half over the filling. Pinch the two sides together at the top center, but don’t seal it yet. Right side: Starting to the right of top center, fold a pleat leaning toward the center into the top half of the wrapper using your right thumb and index finger. Tightly press the folded pleat against the back half of the wrapper using your left thumb and index finger. Fold 2–3 more pleats on the right side ¼ inch (6 mm) apart. Press to seal any gaps. Nami's Tip: These steps show pleats leaning toward the center. For pleats leaning to one side, see my How to Fold Gyoza post.
Step 11
Left side: To the left of top center, fold a pleat leaning toward the center into the top half of the wrapper using your left thumb and index finger. Tightly press the folded pleat against the back half of the wrapper using your right thumb and index finger. Fold 2–3 more pleats along the left side every ¼ inch (6 mm).
Step 12
Press one last time to seal any gaps and secure the pleats. Evenly distribute the filling and make the bottom flat so the gyoza sits upright. Place on the baking sheet and cover with plastic wrap to avoid drying. Fold the remaining gyoza. Cook or freeze the folded dumplings right away before the filling releases moisture and makes the wrappers soggy. Nami's Tip: To freeze uncooked gyoza to cook later, jump ahead to my instructions below.
Step 13
Heat a large nonstick or carbon steel frying pan over medium heat. When hot, add 1 Tbsp neutral oil. Dust off any potato starch from the gyoza bottoms with a pastry brush. Nami's Tip: I use an 11" carbon steel pan.
medium heatNon-Stick Frying Pan
Image detailsHeat a large nonstick or carbon steel frying pan over medium heat. When hot, add 1 Tbsp neutral oil. Dust off any potato starch from the gyoza bottoms with a pastry brush. Nami's Tip: I use an 11" carbon steel pan.Just One Cookbook · Gyoza (Video) 餃子Dev reference Inputs and tools1
Equipment
Step 14
Place the gyoza in the pan, flat side down in a single layer in a circular pattern. Leave space between each piece so they don‘t touch. Cook about 3 minutes, until the bottoms are golden brown and release cleanly from the pan. Nami's Tip: Cook the gyoza in batches or use two frying pans. You can also arrange them in one or two rows if preferred, leaving space between each piece.
3 min
Image detailsPlace the gyoza in the pan, flat side down in a single layer in a circular pattern. Leave space between each piece so they don‘t touch. Cook about 3 minutes, until the bottoms are golden brown and release cleanly from the pan. Nami's Tip: Cook the gyoza in batches or use two frying pans. You can also arrange them in one or two rows if preferred, leaving space between each piece.Just One Cookbook · Gyoza (Video) 餃子Dev reference Visual cue
until the bottoms are golden brown and release cleanly from the pan.
Checks2
Visual cueInfoVisualuntil the bottoms are golden brown and release cleanly from the pan.
Expected state: until the bottoms are golden brown and release cleanly from the pan.
TimingInfoTimingabout 3 minutes
Target: 3 minute
Expected state: Cook about 3 minutes, until the bottoms are golden brown and release cleanly from the pan.
Why and source
This step has reviewed source-backed guidance.
- Source: Gyoza (Video) 餃子
Step 15
Add 4 Tbsp water to the pan and immediately cover with a lid. Steam for about 3 minutes, until most of the water evaporates. Nami's Tip: Steam frozen gyoza an extra 1–2 minutes.
3 min
Image detailsAdd 4 Tbsp water to the pan and immediately cover with a lid. Steam for about 3 minutes, until most of the water evaporates. Nami's Tip: Steam frozen gyoza an extra 1–2 minutes.Just One Cookbook · Gyoza (Video) 餃子Dev reference Visual cue
until most of the water evaporates.
Checks2
Visual cueInfoVisualuntil most of the water evaporates.
Expected state: until most of the water evaporates.
TimingInfoTimingabout 3 minutes
Target: 3 minute
Expected state: Steam for about 3 minutes, until most of the water evaporates.
Why and source
This step has reviewed source-backed guidance.
- Source: Gyoza (Video) 餃子
Step 16
Remove the lid and cook until the water fully evaporates, about 1 minute. Drizzle 1 tsp toasted sesame oil around the gyoza and cook, uncovered, until the bottoms are deep golden and crisp.
1 min
Image detailsRemove the lid and cook until the water fully evaporates, about 1 minute. Drizzle 1 tsp toasted sesame oil around the gyoza and cook, uncovered, until the bottoms are deep golden and crisp.Just One Cookbook · Gyoza (Video) 餃子Dev reference Visual cue
until the water fully evaporates, about 1 minute.
Checks2
Visual cueInfoVisualuntil the water fully evaporates, about 1 minute.
Expected state: until the water fully evaporates, about 1 minute.
TimingInfoTimingabout 1 minute
Target: 1 minute
Expected state: Remove the lid and cook until the water fully evaporates, about 1 minute.
Why and source
This step has reviewed source-backed guidance.
- Source: Gyoza (Video) 餃子
Step 17
Transfer to a plate and serve with a side of dipping sauce. For each serving, mix 1 Tbsp rice vinegar, 1 Tbsp soy sauce, and optional ⅛ tsp la-yu in an individual sauce plate or bowl.
Image detailsTransfer to a plate and serve with a side of dipping sauce. For each serving, mix 1 Tbsp rice vinegar, 1 Tbsp soy sauce, and optional ⅛ tsp la-yu in an individual sauce plate or bowl.Just One Cookbook · Gyoza (Video) 餃子Dev reference Checks1
ServiceMain recipeSource service instruction
Transfer to a plate and serve with a side of dipping sauce. For each serving, mix 1 Tbsp rice vinegar, 1 Tbsp soy sauce, and optional ⅛ tsp la-yu in an individual sauce plate or bowl.
Inputs and tools2
Uses
- 1 Tbsp rice vinegar (unseasoned)
- ⅛ tsp la-yu (Japanese chili oil)
Why and source
This step has reviewed source-backed guidance.
- Source: Gyoza (Video) 餃子
Step 18
Lay uncooked gyoza in a single layer without touching on a sheet pan or plate. Cover with plastic wrap or a large resealable bag, place in the freezer, and flash freeze until solid (or at least frozen on the outside).
Image detailsLay uncooked gyoza in a single layer without touching on a sheet pan or plate. Cover with plastic wrap or a large resealable bag, place in the freezer, and flash freeze until solid (or at least frozen on the outside).Just One Cookbook · Gyoza (Video) 餃子Dev reference Visual cue
until solid (or at least frozen on the outside).
Checks1
Visual cueInfoVisualuntil solid (or at least frozen on the outside).
Expected state: until solid (or at least frozen on the outside).
Why and source
This step has reviewed source-backed guidance.
- Source: Gyoza (Video) 餃子
Step 19
Pack the frozen gyoza in an airtight freezer bag and store in the freezer for up to a month. When ready to cook, place the frozen gyoza directly in your hot frying pan. Follow the regular cooking instructions below and steam them for an extra 1–2 minutes. Nami's Tip: Because you flash froze the gyoza, they won’t stick to each other in the bag.
Image detailsPack the frozen gyoza in an airtight freezer bag and store in the freezer for up to a month. When ready to cook, place the frozen gyoza directly in your hot frying pan. Follow the regular cooking instructions below and steam them for an extra 1–2 minutes.Nami's Tip: Because you flash froze the gyoza, they won’t stick to each other in the bag.Just One Cookbook · Gyoza (Video) 餃子Dev reference Checks2
TimingInfoTiming1–2 minutes
Target: 1-2 minute
Expected state: Follow the regular cooking instructions below and steam them for an extra 1–2 minutes.
HoldingMain recipeSource holding instruction
Pack the frozen gyoza in an airtight freezer bag and store in the freezer for up to a month. When ready to cook, place the frozen gyoza directly in your hot frying pan. Follow the regular cooking instructions below and steam them for an extra 1–2 minutes. Nami's Tip: Because you flash froze the gyoza, they won’t stick to each other in the bag.
Why and source
This step has reviewed source-backed guidance.
- Source: Gyoza (Video) 餃子
Step 20
Cool leftover cooked gyoza, transfer to an airtight container, and store in the refrigerator for up to 3 days or in the freezer for up to a month.
Step 21
Shape leftover filling into mini meatballs or patties and pan-fry until cooked through. Cool, pack in an airtight container, and store in the fridge for up to 3 days or in the freezer for up to a month.
Step 22
Fill leftover wrappers with sliced cheese, fold and press to seal, and pan-fry until golden on both sides. They are a favorite with kids!
Image detailsFill leftover wrappers with sliced cheese, fold and press to seal, and pan-fry until golden on both sides. They are a favorite with kids!Just One Cookbook · Gyoza (Video) 餃子Dev reference Visual cue
until golden on both sides.
Checks2
Visual cueInfoVisualuntil golden on both sides.
Expected state: until golden on both sides.
HoldingMain recipeSource holding instruction
Fill leftover wrappers with sliced cheese, fold and press to seal, and pan-fry until golden on both sides. They are a favorite with kids!
Why and source
This step has reviewed source-backed guidance.
- Source: Gyoza (Video) 餃子
Handling and Storage
Reviewed hold, storage, make-ahead, and service-timing guidance.
What to Serve with Gyoza
Here are my favorite pairings: Spicy Shoyu Ramen – Serve with gyoza as a set meal; the rich broth and crispy gyoza balance each other.
Karaage (Japanese Fried Chicken) – A classic izakaya pairing—both are crispy and satisfying. Gyoza Bento – Gyoza hold up well at room temperature, making a natural fit for a boxed lunch.
Storage Tips
To store uncooked: Flash-freeze on a baking sheet first, then transfer to an airtight bag or container.
Fand for up to 1 month. Cook directly from frozen and add 1–2 extra minutes of steaming.
Learn More
Extra cooking notes, tests, and source details kept out of the step-by-step method.
Recipe structure
Components and intermediate outputs created by the method.
Main recipe
Recipe card ingredients and steps.
52, 52 Pieces
Filling
Source step 7 creates or uses filling.
Mixture
Source step 6 creates or uses mixture.
Sauce
Source step 6 creates or uses sauce.
Extra useful notes
Short source-backed recommendations and facts that do not need a step.
Add garlic chives. Mix in minced nira (garlic chives) for a classic version.
Add garlic chives. Mix in minced nira (garlic chives) for a classic version. My mom always added them to her gyoza recipe.
Swap the protein. Ground beef, turkey, chicken, or lamb all work in place of pork.
Swap the protein. Ground beef, turkey, chicken, or lamb all work in place of pork.
Make it vegan. Use firm tofu, mushrooms, and vegetables.
Make it vegan. Use firm tofu, mushrooms, and vegetables. See my Vegetable Gyoza recipe for inspiration.
Try a miso dipping sauce. Mix in miso and sugar for a rich flavor.
Try a miso dipping sauce. Mix in miso and sugar for a rich flavor.
Fold them differently. Want a different look?
Fold them differently. Want a different look? See my How to Fold Gyoza post for another folding style.
Recipe Utilities
Account actions, source details, export, and reporting stay available without interrupting the cooking flow.
Source and Origin
Origin declaration
Adapted from source
Imported from the just-one-cookbook page for dev review.
Copy risk: Unchecked
Gyoza (Video) 餃子
Article
View source
My Kitchen Actions
Login is required.
My Kitchen keeps saved recipes, private notes, adaptations, cooking logs, imports, and exports tied to your account.
Export
Public recipe exports include only approved public content. Personal backup exports require login.
Export history
No exports yet.