Crisp-bottomed Japanese dumplings filled with savory pork, cabbage, and aromatics — pan-fried to golden perfection, then steamed and served with a refreshing homemade ponzu dipping sauce.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 40 minsCook Time 15 minsTotal Time 55 minsFor the Gyoza Filling
½ lb ground pork (or chicken/shrimp/mushroom for variation)
1 cup finely chopped napa cabbage
2 tbsp finely chopped green onion
1 tbsp soy sauce
1 tbsp sesame oil
1 tbsp sake or dry sherry
1 tsp grated fresh ginger
1 clove garlic, minced
1 tsp sugar (optional)
¼ tsp salt
¼ tsp white or black pepper
Optional Add-Ins
½ tsp miso paste
Finely chopped shiitake mushrooms
1 tbsp chives or cilantro
For Wrapping & Cooking
36 gyoza wrappers (round, store-bought or homemade)
Small bowl of water (for sealing)
2 tbsp neutral oil (for frying)
¼ cup water per batch (for steaming)
For Ponzu Dipping Sauce
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp lemon juice (or yuzu juice if available)
1 tsp mirin or a pinch of sugar
½ tsp sesame oil
Optional: chili flakes, grated daikon, or thinly sliced scallions
Prepare the Filling
1
In a mixing bowl, combine all filling ingredients:
Ground meat
Chopped cabbage and scallions
Soy sauce, sesame oil, sake, garlic, ginger, sugar, salt, and pepper
Mix thoroughly with clean hands or a fork until well blended.
Refrigerate while you prepare the wrappers — this helps firm the filling.
Assemble the Gyoza
2
Lay a gyoza wrapper flat in your palm.
Spoon about 1 teaspoon of filling into the center.
Dip your finger in water and wet the edge of half the wrapper.
Fold the wrapper over into a half-moon and pinch the center top.
Pleat one side of the wrapper toward the center (3–4 pleats), pressing to seal against the back side.
Repeat until all filling is used.
Cook the Gyoza
3
Heat 1 tablespoon oil in a non-stick skillet over medium heat.
Add gyoza flat-side down in a single layer (don’t overcrowd).
Fry for 2–3 minutes until bottoms are golden brown.
Carefully pour in ¼ cup water and immediately cover with a lid.
Steam for 4–5 minutes , or until water is evaporated.
Remove the lid and cook 1–2 more minutes to re-crisp the bottoms.
Make the Ponzu Sauce
4
In a small bowl, whisk together:
Soy sauce
Rice vinegar
Lemon (or yuzu) juice
Mirin or sugar
Sesame oil
Add optional toppings like scallions, chili flakes, or grated daikon for extra flair.
Filling Variations
5
Vegetarian: Use chopped mushrooms, tofu, carrots, and cabbage
Seafood: Minced shrimp or crab with chives and ginger
Spicy: Add chili oil or Szechuan pepper to the filling
Cheesy fusion: Add mozzarella or cheddar for Japanese-western hybrid gyoza
Pairing Suggestions
6
Drink Pairings:
Sake (dry Junmai), cold Japanese beer, or sparkling water with citrus
Green tea, yuzu soda, or ginger ale for non-alcoholic options
Side Pairings:
Ingredients For the Gyoza Filling
½ lb ground pork (or chicken/shrimp/mushroom for variation)
1 cup finely chopped napa cabbage
2 tbsp finely chopped green onion
1 tbsp soy sauce
1 tbsp sesame oil
1 tbsp sake or dry sherry
1 tsp grated fresh ginger
1 clove garlic, minced
1 tsp sugar (optional)
¼ tsp salt
¼ tsp white or black pepper
Optional Add-Ins
½ tsp miso paste
Finely chopped shiitake mushrooms
1 tbsp chives or cilantro
For Wrapping & Cooking
36 gyoza wrappers (round, store-bought or homemade)
Small bowl of water (for sealing)
2 tbsp neutral oil (for frying)
¼ cup water per batch (for steaming)
For Ponzu Dipping Sauce
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp lemon juice (or yuzu juice if available)
1 tsp mirin or a pinch of sugar
½ tsp sesame oil
Optional: chili flakes, grated daikon, or thinly sliced scallions
Directions Prepare the Filling
1
In a mixing bowl, combine all filling ingredients:
Ground meat
Chopped cabbage and scallions
Soy sauce, sesame oil, sake, garlic, ginger, sugar, salt, and pepper
Mix thoroughly with clean hands or a fork until well blended.
Refrigerate while you prepare the wrappers — this helps firm the filling.
Assemble the Gyoza
2
Lay a gyoza wrapper flat in your palm.
Spoon about 1 teaspoon of filling into the center.
Dip your finger in water and wet the edge of half the wrapper.
Fold the wrapper over into a half-moon and pinch the center top.
Pleat one side of the wrapper toward the center (3–4 pleats), pressing to seal against the back side.
Repeat until all filling is used.
Cook the Gyoza
3
Heat 1 tablespoon oil in a non-stick skillet over medium heat.
Add gyoza flat-side down in a single layer (don’t overcrowd).
Fry for 2–3 minutes until bottoms are golden brown.
Carefully pour in ¼ cup water and immediately cover with a lid.
Steam for 4–5 minutes , or until water is evaporated.
Remove the lid and cook 1–2 more minutes to re-crisp the bottoms.
Make the Ponzu Sauce
4
In a small bowl, whisk together:
Soy sauce
Rice vinegar
Lemon (or yuzu) juice
Mirin or sugar
Sesame oil
Add optional toppings like scallions, chili flakes, or grated daikon for extra flair.
Filling Variations
5
Vegetarian: Use chopped mushrooms, tofu, carrots, and cabbage
Seafood: Minced shrimp or crab with chives and ginger
Spicy: Add chili oil or Szechuan pepper to the filling
Cheesy fusion: Add mozzarella or cheddar for Japanese-western hybrid gyoza
Pairing Suggestions
6
Drink Pairings:
Sake (dry Junmai), cold Japanese beer, or sparkling water with citrus
Green tea, yuzu soda, or ginger ale for non-alcoholic options
Side Pairings:
Gyoza (Japanese Pan-Fried Dumplings) with Ponzu Sauce
