Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 50
This pan-fried version (yaki-gyōza) of gyoza is the most popular form of Japanese gyoza and it is also my favorite. The bottom is pan-fried to create a crispy flat side while the rest of the dumpling is steamed.
Homemade Gyoza Wrappers
  • 3 cups flour
  • 1 tsp salt
  • 2 Tbsp sesame oil
  • 1½ cups hot water
Gyoza Filling
  • 1 pound ground pork, turkey or chicken
  • 2 Tbsp red wine (or any cooking wine)
  • 3 Tbsp soy sauce
  • 1 tsp salt
  • 3 Tbsp green onions, minced
  • 1 tsp ginger juice (or finely minced ginger)
  • 1 Tbsp cornstarch
  • ½ cup water
  • 3 Tbsp sesame oil
Dipping Sauce
  • 1 Tbsp rice vinegar
  • 1 tsp low-sodium soy sauce
  • 1 drop of sesame oil
  • 1-2 drops of hot chili oil
Homemade Gyoza Wrappers
  1. Mix the ingredients together and knead the dough.
  2. Let it rest for fifteen minutes.
  3. Divide the dough into fifty pieces and roll each ball into a circle with a 2-3" diameter.
Gyoza Filling
  1. Combine the ingredients in a bowl.
  2. Stir them together to make a smooth meat filling.
Assembling the Gyoza
  1. Working with one gyoza wrapper at a time, place roughly 1 tsp of meat filling in the center of the wrapper.
  2. Brush the edge of the wrapper with water.
  3. Fold the wrapper over to make a semi-circle and crimp the edges of the wrapper together.
  4. Coat a pan with roughly 1-2 Tbsp oil and heat at medium heat.
  5. Place the gyoza in a single layer on the bottom of the pan.
  6. Cook until the bottoms are golden.
  7. Then add ⅓ cup water and immediately cover the pan.
  8. Reduce the heat to low and let the gyoza steam until the water is fully absorbed.
  9. Serve the gyoza hot with dipping sauce.
Dipping Sauce
  1. Stir the ingredients together.
  2. I use rice vinegar as the base but the ratio of ingredients is approximate. You can adjust it according to your taste.
Recipe by Itsy Bitsy Foodies at