Gyozas are Japanese dumplings, steamed and pan-fried, that are becoming increasingly popular in our cuisine. Until a few years ago, we knew nothing about dim sum; we could say they are the Japanese equivalent of tapas, as there are different types, including gyozas, baozi, dumplings, and delicious fried wontons (among many others).
Traditional gyozas are filled with minced meat and vegetables, but you can also find them filled with shrimp or vegetables only.
This is one of those appetizer recipes you can find in any Asian restaurant, accompanied, for example, by a good tuna tartare, salmon tartare, or a delicious tuna tataki. Another of my favorite Asian recipes is homemade ramen, a kind of spectacular Japanese stew.
Moreover, we can already find them in any traditional food restaurant along with some chicken croquettes or homemade Russian salad; we have already acquired this gyoza recipe in our gastronomy.
If you like oriental recipes, on other occasions I have made recipes such as a delicious homemade pad thai (typical of Thailand), sweet and sour Chicken, or the classic three delicacies rice (one of my favorite Chinese recipes), or if we travel to India, we can find a rich chicken curry.
For this recipe, we will need a steamer, but if you don’t have one, the recipe explains how to steam them in a pan; it’s very easy to do.
Table of Contents
How to Make Japanese Gyoza Dumpling Dough + Filling
Recipe Details
- Preparation time: 2 hours
- Cooking time: 7 minutes
- Total time: 2 hours 7 minutes
- Dish: Meat, Pasta
- Portions: 5–6
Ingredients
Dough (Mass)
| Ingredient | Quantity |
|---|---|
| Wheat flour | 400 g or 3 cups |
| Cornstarch (cornflour) | 3 tbsp |
| Boiling water | 240–260 ml |
| Salt | 1 tsp |
Filling (Stuffed)
| Ingredient | Quantity |
|---|---|
| Chicken | 500 g |
| Cabbage | 250 g |
| Chives | 50 g |
| Garlic | 2 cloves |
| Ginger | 1 tsp |
Filling Dressing
| Ingredient | Quantity |
|---|---|
| Sugar | 1 tsp |
| Soy sauce | 2 tbsp |
| Rice vinegar | 1 tbsp |
| Cornstarch (cornflour) | 1 tbsp |
| Sesame oil | 1 tsp |
Sauce to Accompany
| Ingredient | Quantity |
|---|---|
| Rice vinegar | 1 tbsp |
| Soy sauce | 1 tbsp |
| Water | 1 tbsp |
| Sugar | 1 pinch |
Step-by-Step Preparation
Preparing the Dough
- Sift the flour into a container.
- If you don’t have a sieve, pass it through a strainer.
- Add 3 tablespoons of cornstarch.
- Mix the flour with starch.
- Add 1 teaspoon of salt to the boiling water. Start with 240 ml of water.
- If the dough seems too dry, add another 10–20 ml. The dough should be thick, not soft.
- Stir and pour the water into the flour.
- Finish making the dough by hand.
- Place the dough on the table and knead until smooth and uniform.
- Put it in a bag and keep it in the fridge for 30 minutes.
Preparing the Filling
- Finely chop the cabbage (Chinese cabbage if possible).
- Finely chop the chives or green onion leaves.
- Chop 2 cloves of garlic.
- Grate the ginger.
- Add minced Chicken to the vegetables.
Preparing the Filling Dressing
- Take 1 teaspoon of sugar.
- Add 1 tablespoon of hot water and stir until dissolved.
- Add 1 tablespoon of rice vinegar.
- Add 2 tablespoons of soy sauce.
- Add 1 tablespoon of cornstarch.
- Add 1 teaspoon of sesame oil.
- Pour the dressing over the filling and mix well.
Shaping the Gyozas
- Divide the dough into two parts.
- Keep one part in a bag to prevent drying.
- Sprinkle the table with flour.
- Roll the dough into a circle 1–2 mm thick.
- Cut circles using a cutter or glass.
- Gather leftover dough and repeat the process.
Alternative method:
- Roll the dough into a sausage shape.
- Cut into small discs.
- Flatten each disc and roll into circles.
Filling and Cooking
- Place the filling on the wrappers.
- Wet the edges with water.
- Fold and seal the dumplings.
- Add a little sesame oil to a pan.
- Place the gyozas and cook over high heat until browned.
- Add about 100 ml water.
- Cover, reduce to medium heat, and cook until water evaporates.
- Cooking time is about 7–8 minutes.
Preparing the Sauce
- Mix rice vinegar, soy sauce, water, and a pinch of sugar.
Video Guide 📺
Nutritional Facts (Approximate per serving)
| Nutrient | Amount |
|---|---|
| Calories | 320–350 kcal |
| Protein | 18–22 g |
| Carbohydrates | 30–35 g |
| Fat | 12–15 g |
| Fiber | 2–3 g |
| Sodium | Moderate |
FAQs
What is the difference between gyoza and dumplings?
Gyozas are a type of Japanese dumpling, usually thinner, pan-fried, and more flavorful due to garlic, ginger, and soy-based seasoning.
Can I make gyozas without Chicken?
Yes, you can replace chicken with beef, shrimp, or make a fully vegetarian filling.
Do I need a steamer?
No, you can cook them in a pan with water and a lid, which gives the same steamed effect.
Can I freeze gyozas?
Yes, uncooked gyozas freeze very well. Cook them directly from frozen without thawing.
Why is my dough too hard?
It usually means there is not enough water or it hasn’t rested long enough.
Conclusion
Gyozas are a delicious and versatile dish that combines crispy texture with a juicy, flavorful filling. Once you learn the process, they become easy to make at home and perfect as an appetizer or snack. Whether you stick to the classic Chicken filling or try your own variation, this recipe is a great way to bring authentic Asian flavors into your kitchen.
