Cookbook of Japan - Gyoza (2024)

Nov. 01 Fri byJenniferThings to Eat

  • Cookbook of Japan - Gyoza (1)

Cookbook of Japan: Gyoza

Japan has a longstanding love affair with food and the art of cuisine. And whilefood and taste is subjective, and one palate may prefer other flavors over another - with Japanese cuisine, it is widely loved by many people and its easy to see why. The variety is large, there are delicious dishes in all categories, the flavor profile is varied, and there are unique snacks and desserts in addition to all the savory meal dishes available!

In today's post for the Cookbook of Japan series, let's delve into one of Japan's most loved dishes, the perfect companion to ramen or the standout solo dumpling dish, gyoza!

Gyoza can be found throughout Japan, and it can even be said that its one of the staple dishes of Japan that almost everyone knows about. Gyoza is a Japanese style of potstickers that consists of a meat base, traditionally pork, mixed in with garlic chives, finely minced cabbage,and sometimes sh*take mushrooms all wrapped into a thin wonton wrapper.Gyoza is usually dipped in a mixture of soy sauce and rice vinegar with some chili oil called ra-yu dribbled in. Often it is either served as a side order to ramen, but in Japan, you can also find people eating it with rice. Depending on the type of gyoza, the sauce it is eaten with may vary.

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Gyoza has its origins in a Chinese dish calledjiaozi. Although the look is quite similar, as is the filling, somehow there are subtle differences in wrapping style and the look of the dumpling where you can just somehow make out a difference. The Japanese style gyoza usually has a thinner wrapper, the filling and spices are just different enough where it tastes unique, and the preparation method differs. When you eat it, many have distinguishedflavors that areuniquely their own with differences that make it known which type of dumpling you're eating. The Japanese have adapted the Chinese style of their delicious dumpling, and made it an entity entirely its own, although it still gives nod to its origins.

There are usually three types of gyoza that are found and enjoyed in Japan. That is yaki gyoza, age gyoza, and sui gyoza. The traditional method of steaming isn't so often seen in Japan unless dining in a Chinese food establishment. You can order the traditional type of gyoza in most ramen places, as well as many izakayas, in addition to Japanese-Chinese (chuka ryori) restaurants.In Japan, the most common and loved version is yaki gyoza.Yaki gyozais gyoza that first is fried in a pan with just a little bit of water so that it steams, but then is continued to be fried so that the outer layer becomes crispy.Age gyoza(pronouncedah-geh) is fried gyoza where the entire dumpling is deep-fried in oil. This gives a new texture and flavor profile to the gyoza, with a little bit more of an oily consistency. The last type, sui gyoza, is when the gyoza is boiled and does not use any oil in the cooking method. Sui gyoza is softer and squishier then the other gyoza, resembling the wonton dumplings found in wonton soup.

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Although it is the most common to find the traditional stuffing mix of ground pork and vegetables listed above, there are variations even within Japanese cuisine, where you can find shrimp fillings and just vegetable fillings as well. If you decide to make your own, its fairly simple although time-consuming, and you can choose your own filling. Below is a recipe for a basic traditional gyoza recipe so that you can try it out for yourself and you too can get a little taste of Japan!

Gyoza Recipe
Makes approx. 50dumplings

1 pack of 50gyoza wrappers (At most Asian markets)
Small bit of water
1/3 head of cabbage, finely minced
1 lb. ground pork
3 sh*take mushrooms (rehydrated if dried)
1/2 bunch of garlic chives (Sometimes called nira)
1 clove grated garlic (more if you prefer)
1 tsp. grated ginger
​2tsp. salt
1 tsp sesame oil
1 tsp soy sauce


1. Finely chop cabbage. Massage cabbage with 1 tsp of salt and let sit for 10 minutes. Squeeze out excess water.

2. Finely chop your sh*take and chives, and grate your ginger and garlic.

3. In a bowl, combine your ground pork, cabbage, chives, and mushrooms into a large bowl. Add in the grated ginger and garlic.

4. Once combined, knead (use gloves)in the remainder of your salt, the soy sauce, and sesame oil into the mixture. The mixture should turn a light brown pink with the colors of vegetables peeking through.

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5. Prepare your gyoza wrappers. Place your bit of water nearby.

6. Take one wrapper and place about a teaspoon of the mixture into the center of the wrapper.

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7. Put a small bit of water around the rim of your wrapper. Be careful not to put too much as it will fall apart during the cooking process. Put too little and it may not stick at all.

8. Slowly bring one side of the gyoza wrapper to the other side taking care not to drop the filling. Pinch and pleat the sides together so it forms a folded over pattern as you pinch close.

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9. Repeat until all the filling is used up.


To Cook (Yaki gyoza style)

1. Add oil of your choice to a large frying pan over medium high heat. Non-stick is preferable.

2. Add the gyoza putting the flat side down on the pan. Brown the bottoms of the gyoza. (Approx 3-4 minutes)

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3. Add 1/3 cup of water into the pan. Cover with a lid and let steam until most of the water is gone.

4. Continue frying until all the water is gone. If you would like, you can add a bit of sesame oil and re-fry the gyozaso that it is nice and crispy with a nice sesame aroma.

5. Transfer to a plate and serve with a dipping sauce of your choice. Traditionally in Japanese cuisine, it is eaten with soy sauce and vinegar mixture with some ra-yu chili oil added for taste. Enjoy on its own as a meal or as a side dish!

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You can also freeze your gyoza in a resealablebag or container for up to about a month!

*Disclaimer: This is not a professional recipe created by a trained chef. H.I.S. in no way provides any warranty, expressed or implied, towards the content of recipes on this website. It is the reader’s responsibility to determine the value and quality of any recipe or instructions provided, and to determine the nutritional value (if any)and safety of the preparation instructions.
The recipes presented are intended for entertainment and/or informational purposes and for use by persons having appropriate technical skill, at their own discretion and risk. H.I.S. claims no responsibility or liability for the outcome of any recipe you attempt.

Other Cookbook of Japan Posts:
Miso Soup


Enjoy Japanese food? Check out these half-day food tours in Japan! Priced at a great value and not totally time-consuming, you still get to enjoy some of the flavors of Japan and connect with friendly like-minded travelers and see the cities of Japan along the way!

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Cookbook of Japan - Gyoza (2024)


What is Japan's number 1 gyoza? ›

Ajinomoto is ranked number one gyoza in Japan! It's hard to find more convincing proof of authenticity than the success we have had with a nation of demanding foodies and ravioli experts!

What are the three types of gyoza? ›

There are usually three types of gyoza that are found and enjoyed in Japan. That is yaki gyoza, age gyoza, and sui gyoza. The traditional method of steaming isn't so often seen in Japan unless dining in a Chinese food establishment.

What is the difference between Japanese dumplings and gyoza? ›

The simple answer: there is no difference; since gyoza is a dumpling. The complicated answer: there are so many differences since not all dumplings are gyoza. The most significant differences between traditional dumplings and gyoza are their shape, wrappers, and method of cooking.

What is gyoza called in Japan? ›

Gyoza (餃子, gyōza) are dumplings filled with ground meat and vegetables and wrapped in a thin dough.

Are gyozas healthy? ›

Are gyozas healthy? Asian food is generally quite healthy, but as with any dish, nothing in excess is good. Gyozas are quite healthy, but they depend a lot on the content and the type of cooking. A gyoza stuffed with pork and fried is not the same as one with steamed vegetables.

What is gyoza vs potstickers? ›

Gyoza is the Japanese variation on the traditional Chinese recipe of potstickers. They are usually made with thinner, more delicate wrappers, and the filling is more finely textured. The thinner skins mean that gyoza get crispier than chewy potstickers.

What does gyoza mean in English? ›

gyo·​za gē-ˈō-zə plural gyoza or gyozas. : a crescent-shaped dumpling consisting of a thin wrapper that is filled usually with meat, seafood, or vegetables. Gyoza are very versatile—you can pan-fry, steam, boil or deep-fry them, or simply add a couple to your noodle soup.

Which gyoza is the best? ›

  • Most Popular. Bibigo Mandu Pork & Vegetable Dumplings. ...
  • Best Value. Trader Joe's Pork Gyoza Potstickers. ...
  • Rustic Combo. Pagoda Pork Potstickers. ...
  • A Hearty Choice. InnovAsian Pork Potstickers. ...
  • Gluten-Free Go-To. Feel Good Foods Pork Potstickers. ...
  • A Bit Mushy. Dumpling Daughter Pork & Chive Dumplings. ...
  • Waste of Calories.
Feb 9, 2024

Is gyoza better pan-fried or steamed? ›

The steaming process is what creates the shiny-looking soft exterior! Steaming is the traditional way of preparing dumplings and has never gone out of style. Many people around the world are loyal to this method of cooking and prefer it over pan-fried dumplings.

How do you eat gyoza in Japan? ›

The best way to eat gyoza is to pick up the whole dumpling with chopsticks and then dip the soft side (the side that hasn't been fried) into the dipping sauce. Then pop the entire dumpling in your mouth.

Are potstickers Chinese or Japanese? ›

For starters, potstickers are Chinese while gyoza are Japanese. And beyond that distinction, gyoza tend to be smaller than potstickers, with thinner and slightly more delicate wrappers. They also may be fully steamed, boiled, or fried, rather than cooked using a combination of pan-frying and steaming.

Is dim sum the same as gyoza? ›

Gyoza is a Japanese dumpling belonging to the 'Dim Sum' category. Dim Sum products have always been hugely popular in Asia and are also gaining popularity in Europe. Popular Dim Sum products include well-known varieties such as Ha Kau, Sieuw Mai and Gyoza.

How many gyoza is a meal? ›

Featured product in this Food Story

In Japan gyoza are often served as a side dish with ramen or noodle soup. You'll need around 10 dumplings per serving for gyoza on the side. If you want to serve the delicious dumplings as a main course, you'll have to make at least 15 per person.

What to serve with gyoza for dinner? ›

Serve alongside brown rice or rice noodles for a more filling, nutritious dinner.

Are gyozas meant to be cold? ›

After it has been cooked it is best to eat it straightaway while it's still hot, though some people like a cooler, or even cold, gyoza, however you don't just eat it as it is. If you are eating in a restaurant then they will provide a dipping sauce, and if you buy it in a supermarket it will normally come with a sauce.

What is the world record for most gyoza eaten? ›

At the 2018 Day-Lee Foods World Gyoza Eating Championship, Joey Chestnut took the title with a dominant 359-gyoza haul. His 2014 world record title of 384 Day-Lee Foods gyoza in 10 minutes will be on the line again this year.

What is the world record for gyoza? ›

Joey Chestnut has reclaimed his title as KING OF THE GYOZAS ... eating 384 of the dumplings in 10 minutes this weekend ... shattering the world record. TMZ Sports has the footage ... showing the legendary competitive eater dominating reigning gyoza-eating champ Matt Stonie ...

What is the most common type of gyoza? ›

The most comon type of Gyoza in Japan is Yaki-Gyoza. This style of Gyoza is very similar to the Chinese 'potsticker' dumplings. The prepared dumplings are placed in a pan and fried for a short time, water is then added to the pan and a lid placed on top, to steam the dumplings.


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