The gyoza can be found almost everywhere in Japan, both in street food stalls and restaurants. They are oriental dumplings similar to Chinese jiaozi, and their exact origins are uncertain, but the dish’s popularity in Japan coincides with the return of soldiers who participated in the invasion of Manchuria during World War II.
It is believed that the Japanese soldiers brought this recipe back home from China.
The classic Japanese version includes a filling of minced meat, usually pork or chicken, with the addition of scallions, ginger, and garlic, all wrapped in a thin flour and water-based dough.
The most common version is grilled gyoza, known as yaki-gyoza, which shows the major difference from their Chinese ancestors, who are exclusively steamed.
The recipe follows below.
- Difficulty: Medium
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Japanese
- Seasonality: All seasons
For the dough:
- 3 1/4 cups All-purpose flour
- 1 1/4 cups boiling water
- to taste Salt
- 1 lb ground pork
- 1 1/2 white cabbage
- 1 clove Garlic
- 1.75 oz fresh Ginger
- 2 Scallions
- salt and pepper
- to taste soy sauce
- to taste sake (optional)
- to taste sesame oil
Preparation
Dough
Knead water and flour with a pinch of salt by hand to obtain a homogeneous, elastic ball with the right degree of stickiness (about 10 minutes).
Let it rest for 30 minutes.
Divide it into two parts and on a slightly floured surface (preferably with potato starch), form a cylindrical roll 1 1/4 inches in diameter. Cut slices just under half an inch thick.
Flatten the slices with a floured rolling pin as thin as possible to form a dough disk about 2 1/2 – 2 3/4 inches in diameter.
Filling
Grate the ginger. Mince the garlic. Slice the cabbage into fine strips, omitting the more fibrous central part. Also, slice the scallions into rings.
In a bowl, mix all the ingredients with the meat, seasoning with a pinch of salt and a dash of pepper. (If the filling is too sticky and mushy, add a teaspoon of potato starch).
Place a teaspoon of filling in the center, moisten the edges with a brush dipped in water, and fold, making pleats along the edge (half-moon shape), place them on a tray with a little flour.
Cooking
Oil a non-stick pan and heat over high heat.
Arrange the gyoza standing with the closure upwards and fry until a dark brown/black crust forms on the bottom of the dumpling. Pour half a cup of water and close with the lid, the steam will cook the gyoza evenly on the top as well. Lower the flame and do not open the lid until the water has almost completely dried (about 10 minutes), uncover and wait a minute, then serve hot.
You can accompany them with soy sauce.
Difference between jiaozi and gyoza:
The dumplings originated in China and became very popular in Japan and Korea.
The original name is Jiaozi (pronounced giaozi) in China.
Japanese dumplings have a strong garlic flavor and other seasonings like salt and soy sauce, and the dough is thinner and lighter than the Chinese version.
In the photo are the jiaozi tasted in Hangzhou, filled with tofu:
In the photo are the jiaozi tasted in Hangzhou, filled with tofu:
In the photo are the jiaozi tasted in Hangzhou, filled with tofu:
In the photo are the jiaozi tasted in Hangzhou, filled with tofu:
What are the different types of gyoza?
When Japanese people say Gyoza, they usually refer to pan-fried Yaki-Gyoza.
The Japanese version is classified into four types depending on how they are cooked; Yaki Gyoza (pan-toasted), Sui Gyoza (boiled), Mushi Gyoza (steamed), and Age Gyoza (fried).How do you make age gyoza?
Age gyoza is fried gyoza where the entire dumpling is fried in oil.
This gives a new texture and flavor profile to the gyoza, with a slightly oilier texture.
They are prepared the same way as yaki ones but are then fried at 375 degrees Fahrenheit for 3 minutes in oil.
These are the age gyoza tasted on the island of Okinawa during our trip in March 2025.
