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You’re Going to Go Gaga Over This Homemade Gyoza Recipe!

Bring some authentic Japanese cuisine into your home with this lovely recipe. Gyoza is a pan-fried dumpling filled with pork and cabbage, with hints of garlic and ginger. It is typically found in ramen restaurants and is also a household favorite, with recipes being passed down from generation to generation.

When I’m out eating ramen, I can barely make a dent in my bowl, but I still order this as a side dish because of how delicious these dumplings are. Completed with a dipping sauce that is incredibly easy to make, it’s irresistible. It’s also easy and quick to make at home.



  • 1 1/2 cups green cabbage, very finely chopped
  • 1 tsp salt
  • 1 lb ground pork, minced
  • 1 cup chives
  • 2 garlic cloves, crushed
  • 1 tsp ginger, grated
  • 1 tsp sesame oil
  • 1 tbsp cornstarch / cornflour
  • 2 tsp soy sauce


  • 1 tsp cornflour (for baking sheet)
  • 40-45 round wonton wrappers
  • 3 tbsp cooking oil

Dipping Sauce

  • Soy sauce
  • Rice wine vinegar
  • Chili oil (measure these three ingredients to taste)


  • Combine cabbage and 1/2 tsp salt in a small bowl, then set aside for 20 minutes
  • Place remaining filling ingredients (including 1/2 tsp salt) in a large bowl.
  • Squeeze out any excess water from the cabbage and add to the bowl.
  • Mix filling with your hands.
  • Dust a layer of cornstarch/cornflour on a baking sheet.
  • Place one gyoza wrapper on your palm. Dip your finger in water and run it around the edge of half the gyoza wrapper to seal.
  • Place one 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.


  • Heat 1 tbsp oil in a large skillet over medium-high heat.
  • Place about 12 gyoza in rows. Cook until the underside is lightly golden, then pour 1/3 cup of water around the gyoza and cover.
  • 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 3-4 minutes.
  • Use an egg flip to transfer onto a plate upside down (golden side up).
  • Serve with Dipping Sauce.

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