Homemade Gyoza


Gyoza may seem difficult to make, but you will get the hang of it rather quick! The crispy bottom will make these Japanese dumplings so amazing.

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Homemade gyoza
Veronique van Ohmydish

Made by Véronique

Published at 2021-02-04, this recipe is for 6 people and takes 1 hour.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 07-05-2021

1 hour 6 people Snacks
Homemade gyoza


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  • 24 gyoza/dumpling wrappers
  • 170 grams of ground beef and ground pork
  • 2 leaves of Chinese cabbage
  • 1 spring onion
  • 1 shiitake or other Chinese mushroom
  • 1 garlic clove
  • 1.5 cm fresh ginger root
  • 2 teaspoons of sake
  • 1 teaspoon of sesame oil + extra
  • 1 teaspoon of salty soy sauce
  • pepper and salt to taste
  • sunflower or other neutral oil
  • water

Ingredients for dipping sauce

  • 50 ml salty soy sauce
  • 1 teaspoon of sesame oil
  • optional: little sambal or red pepper paste to taste
Homemade gyoza ingredients
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Kitchen equipment

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  • cutting board & chef's knife
  • medium bowl
  • spoon
  • large skillet with lid
  • small bowl

Homemade Gyoza

1 hour 6 people Snacks

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If you're using a dried chinese mushroom, you should first soak it in hot water until it has softened.

Making the filling - 20 minutes

Wash and finely chop the chinese cabbage. If the ingredients are too large, folding will be more difficult.

Peel and finely grate the garlic clove and ginger. Finely chop the spring onion and mushroom.

Mix the minced meat with cabbage, garlic, ginger, spring onion and mushroom. Season with sake, sesame oil, soy sauce, pepper and salt.

Homemade gyoza
Homemade gyoza

Finishing the gyoza - 40 minutes

Add a spoonful of filling into the centre of a round dumpling wrapper. If you made the wrappers yourself, there's probably no need to wet the edges with a bit of water.

Fold the edges together and press it. Folding the edge slightly from the outside to the inside. Then press it well again and repeat for the remaining dumplings.

You can also freeze the gyoza if you are not going to serve all 24 of them at the same time. Do this after folding when they are still raw.

Heat a little bit of sunflower oil in a large skillet. Fry the gyoza for a few minutes and then add a small splash of water. Place the lid on and turn down the heat.

Steam the gyoza for about 5 minutes. Then remove the lid from the skillet and let the water evaporate. The gyozas are ready when the bottom is beautifully golden brown.

Drizzle with a little sesame oil and serve immediately. Serve with a simple dipping sauce, mix soy sauce with sesame oil and a little sambal or red pepper taste to taste. Enjoy!

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