The homemade Japanese Gyoza Recipe is the best – very juicy inside, with a golden brown and crispy base. Did you know these are made in a skillet, not a steamer?
You can easily find Japanese gyoza in Japanese restaurants, but the most traditional place they are found is in ramen places. Imagine a bowl of comforting ramen and a side of gyoza on a cold rainy day. Simply irresistible!
Homemade Japanese Gyoza recipe has so many variations, you may find them with ground pork ground beef, or veggies. My favourite ones are always porks, I just love the texture so much, and I found beef is a bit too easy to overcook.
This time I also serve my homemade gyoza with gyoza sauce and XO sauce, omg! The XO sauce brings this to the next level. If you are in Vancouver, you have to check out the XO sauce from @simplyhomayd. Her XO sauce is by far the best I have ever had.
I have also shared some other Japanese Appetizers recipes here:
What do you need for this Homemade Japanese Gyoza Recipe?
- Ground Pork
- Gyoza Wrappers
- Sugar
- Soy Sauce
- Minced Garlic
- Minced Ginger
- Shredded Cabbage or lettuce
- Chopped Green Onions
- Sesame oil
- Mirin
- Cooking Sake
- Potato Starch
- Water
How early in advance can you make this Homemade Japanese Gyoza Recipe?
This homemade Japanese gyoza can be kept in the fridge for up to three days, but keep in mind that the gyoza may be soggy after a few days. I recommend keeping the filling prepped in the fridge and quickly folding the gyoza right away.
Another way is to freeze them in the freezer and you can cook them right away. Just preheat an oiled pan, and Cook until the underside is lightly golden, then pour 1/3 cup of water into the skillet, and cover with a lid. Turn the heat down to medium-low, and let it steam for 7 minutes. Open the lid and turn the heat back to medium-high, until the water is evaporated.
Can you freeze this homemade Japanese Gyoza Recipe?
Yes, I always pre-make a box of this homemade Japanese Gyoza recipe and keep them in the freezer! This way my future self will thank me!
They are good in the freezer for up to 3 months, but I doubt they can last this long! I have them very regularly on my days off. Just pop them on an oiled pan and sear the bottom until golden brown, then pour in water and cover with a lid, and steam the gyoza for 5 minutes until cooked.
The super easy and delicious appetizer!
I have tried the store-bought frozen gyoza/dumplings before and I found them have too much MSG and the flavour is artificial. By making them myself I can control what I put into the meat.
What sauce do you use for this Homemade Japanese Gyoza Recipe?
The easiest way is to get gyoza sauce in a grocery store. However, I like to add my Chinese root to the sauce by adding XO sauce and chilli oil in the sauce.
If you don’t have any sauce at home, a simple soy sauce will do the work. 🙂
Homemade Gyoza Recipe (Japanese Potstickers)
Equipment
Ingredients
- 500 g Ground Pork
- 30 Gyoza wrappers
- 2 tbsp Soy Sauce
- 2 gloves Garlic – minced minced
- Some Ginger – minced
- 1 Green onion Chopped
- 1 tsp Sugar
- 1 tsp sesame oil
- 1 tsp cooking sake
- 1 tsp mirin
- some Lettuce Shredded
- 1 tsp potato starch
Instructions
- Mix together ground pork, soy sauce, sugar, sesame oil, mirin, cooking sake, potato starch, minced garlic, minced ginger, green onion and shredded cabbage in a mixing bowl. Set aside.
- Grab one gyoza wrapper, place some fillings in the middle, and fold it in half. Dip your index finger into water, run it around the inside edge, use your index fingers to hold the dumping, and thumbs to fold. You are creating some pleats. Press to seal.
- Heat an oiled skillet over medium-high heat, place gyoza onto the skillet. Make sure the gyoza are not touching each other.
- Cook until the underside is lightly golden, then pour 1/3 cup of water into the skillet, and cover with a lid. Turn the heat down to medium-low, let it steam for 5 minutes. Open the lid and turn the heat back to medium-high, until the water is evaporated.
- Serve with your favourite sauce, Mine is 1 tbsp of gyoza sauce and 1 tbsp of XO sauce.
Video
Notes
- You may substitute lettuce for cabbage.
- I made extra and store them in the freezer.
- Check out my youtube video for the cooking tutorial.
Nutrition
Enjoy this homemade gyoza recipe!
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Have you made the recipe? Tag me on Instagram @mrs5cookbook, I would love to see your creations!
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Thank you for the recipe! Putting on my list to make soon, normally only use frozen gyoza but I like your thinking of better control of ingredients and things like MSG.
Just to share with readers, the basic gyoza sauce is equal parts soy sauce and rice vinegar, with chili oil as an optional addition for some heat. In our home, we sometimes add minced garlic and/or a squeeze of citrus (lemon or lime). Another shortcut is to buy ‘ponzu’, a pre-made sauce of soy sauce, vinegar, citrus.
Very nice recipe, thank you again!