How to Make Fried Gyoza (Japanese Potstickers) 龍子

Have You Ever Wondered What Makes Fried Gyoza So Irresistible?

What is it about that golden, crispy bottom and juicy, flavorful filling that makes fried gyoza one of Japan’s most beloved snacks? Is it the satisfying crunch? The savory pork filling? Or maybe it’s the dipping sauce that ties it all together? In this post, you’ll uncover the secrets to making authentic Japanese-style fried gyoza at home — even if it’s your first time folding a dumpling.

Fried Gyoza 龍子 @JapanDishes

What Makes This Fried Gyoza Recipe Special?

Fried gyoza are easier to make than they appear. This version focuses on authentic Japanese flavor with a juicy pork and cabbage filling, wrapped in thin gyoza wrappers and pan-fried to crispy perfection. It only takes about 40 minutes from start to finish and uses everyday ingredients found in most Asian grocery stores. Difficulty level? Beginner-friendly. Once you learn how to cook fried gyoza properly, you’ll never need takeout again.

Homemade fried gyoza also gives you full control over what goes inside. Whether you prefer a classic pork filling, a seafood medley, or a vegetarian blend, this recipe adapts beautifully. Plus, with the right technique, you can achieve that perfect crispy bottom and juicy center that defines this beloved Japanese dumpling.

For more delicious Japanese recipes, check out our Easy Yakitori Recipe and bring the flavors of Japan to your kitchen.

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Fried Gyoza 龍子 @JapanDisshes

A Quick Note About Gyoza Dough

While most people use store-bought gyoza wrappers for convenience, you can also make the dough at home with just flour, salt, and water. Homemade gyoza dough has a slightly chewier texture and can be rolled thinner or thicker depending on your preference. If you’re feeling adventurous or want to customize your wrappers, making the dough from scratch is a rewarding option that brings an extra layer of freshness to your fried gyoza.

Essential Ingredients

Let’s break down what you need and why each ingredient matters to make the perfect fried gyoza:

For the Filling:

• 3/4 lb green cabbage – Adds crunch and moisture.
• 1 tsp kosher salt – Draws out water from the cabbage to avoid soggy gyoza.
• 2 green onions – Adds a mild, fresh flavor.
• 2 shiitake mushrooms – Provides umami and depth.
• 2 cloves garlic – Enhances the savory aroma.
• 1 tsp grated ginger (with juice) – Lends a zesty kick and warmth.
• 1/2 lb ground pork – Traditional protein, rich and juicy.

Seasonings:

• 2 tsp sake – Optional, helps reduce any gamey pork smell.
• 2 tsp toasted sesame oil – Adds nutty aroma.
• 2 tsp soy sauce – Essential umami and salt.
• 1/8 tsp black pepper – Adds mild heat.

For Folding:

• Gyoza wrappers (about 52) – Either store-bought or homemade.
• Water – For sealing edges.

For Frying:

• 1 Tbsp neutral oil – Canola or vegetable oil works.
• 4 Tbsp water – Used to steam during cooking.
• 1 tsp toasted sesame oil – Final flavor boost and crisp.

Dipping Sauce (Per Serving):

• 1 Tbsp soy sauce
• 1 Tbsp unseasoned rice vinegar
• 1/8 tsp chili oil (optional)

Ingredients for fried gyoza @JapanDishes

Step-by-Step Instructions

Prepare the Filling:

1. Finely chop cabbage and sprinkle with salt. Let it sit until wilted. Squeeze out excess moisture.
2. Mince green onions and shiitake mushrooms. Grate the ginger and press garlic.
3. In a large bowl, combine pork, vegetables, and seasonings. Mix until sticky and pale. Add the cabbage and knead again until well combined.

Fried Gyoza@JapanDishes

Assembly: Folding and Sealing Gyoza

1. Prepare a small bowl of water and a baking sheet lined with parchment or dusted with cornstarch.
2. Place a wrapper in your palm. Scoop 3/4 to 1 Tbsp of filling into the center.
3. Wet the outer edge of the wrapper with water. Fold in half and pinch the center.
4. Starting from the center, create 3-4 small pleats on each side, pressing to seal each one tightly.
5. Gently press to create a flat bottom and set on the prepared tray. Keep wrappers covered with a damp towel.

Learning how to fold fried gyoza properly is part of the fun and gives each dumpling a homemade touch.

Cooking the Gyoza

1. Heat a nonstick pan over medium heat. Add oil.
2. Place gyoza flat-side down in a single layer, leaving space between them.
3. Cook for about 3 minutes or until bottoms are golden.
4. Add 4 Tbsp water and cover to steam for another 3 minutes.
5. Remove the lid and drizzle with sesame oil. Cook uncovered until crisp.
6. Transfer to a plate and serve hot.

The best part of making fried gyoza is that first crisp bite after it’s seared to perfection. Repeat this process for multiple batches if needed.

Make-Ahead and Storage Tips

• To Freeze: Place uncooked gyoza on a tray, freeze until solid, then transfer to a freezer-safe bag. Cook directly from frozen.
• To Store: Cooked gyoza can be refrigerated in an airtight container for up to 3 days.
• To Reheat: Pan-fry leftovers over medium heat for 1-2 minutes per side.

Fried gyoza is incredibly freezer-friendly and a great option for quick meals. Batch-preparing and freezing gyoza lets you enjoy a homemade treat anytime.

Recipe Variations

• Vegetarian Gyoza: Swap pork for crumbled tofu and add more mushrooms.
• Seafood Gyoza: Use ground shrimp or a mix of shrimp and pork.
• Spicy Gyoza: Add a teaspoon of chili paste to the filling.
• Cheese Gyoza: Popular in Japan, just add a small cube of mozzarella to the center of each wrapper.
• Chicken Gyoza: Substitute ground pork with ground chicken for a lighter alternative.

Fried Gyoza 龍子 @JapanDishes

These variations show how versatile fried gyoza can be for any palate. Try combining several for a party platter of flavors.

Conclusion

Gyoza-making might seem intimidating at first glance, but once you get the hang of folding, it’s incredibly fun and satisfying. The flavors are rich, the textures perfectly balanced, and the result is always a hit whether you serve them as a snack, appetizer, or main dish. Don’t be afraid to experiment with the filling and pleating styles until you find your own signature gyoza. Once you’ve made fried gyoza from scratch, there’s no going back.

The joy of preparing fried gyoza lies not just in eating but also in the hands-on process of assembling and frying. It’s a dish you can personalize to fit any diet, making it a crowd-pleaser at any table.

FAQs

Q: Can I use store-bought wrappers?
Yes, store-bought wrappers save time and work just as well.

Q: What protein can I use instead of pork?
Try ground chicken, turkey, shrimp, or firm tofu.

Q: Can I boil or steam gyoza instead of frying?
Absolutely. Boiled gyoza are called “sui-gyoza” and steamed ones are softer and lighter.

Q: Are fried gyoza healthy?
When pan-fried in small amounts of oil, fried gyoza can be part of a balanced meal. They’re packed with vegetables and lean protein.

Q: Can I make the filling ahead of time?
Yes, prepare it a day in advance and store it covered in the fridge.

Q: What’s the best oil to use for frying gyoza?
Neutral oils like canola, sunflower, or grapeseed oil work best.

Q: Can I use frozen vegetables in the filling?
Fresh vegetables are preferred, but thawed and well-drained frozen ones can work in a pinch.

By following this guide, you can enjoy restaurant-quality fried gyoza at home any night of the week. Happy cooking!
For steak lovers, explore this guide to the top steak houses in Japan for more mouthwatering inspiration.