Authentic Japanese Gyoza

Total Time
Prep 30 mins
Cook 10 mins

This is a gyoza recipe we got from Japan. It is the best I've had since moving back to the States. Don't be afraid to get your hands dirty!

Ingredients Nutrition


  1. Shred cabbage and cut nira (green onions) fine.
  2. Combine cabbage, nira, pork, ground fresh ginger root, garlic and seasonings. Mix well by hand.
  3. Put 1 tablespoons of mixture on a gyoza wrapper. Wet the edge of wrapper with water using your finger. Pinch edges firmly and crip togther to seal.
  4. Grease skillet with vegetable oil, arrange gyoza in a single layer in the pan. Cook well over low heat.
  5. When bottom of goyza become slightly brown, add 1/4 cup of water.
  6. Cover, cook for a couple minutes.
  7. Serve with your favorite gyoza sauce.


Most Helpful

GREAT recipe on par with mom's! Added in minced carrot and used a 50/50 mix of extra lean/80% lean pork. Making the filling the night before wrapping/cooking is a great timesaver! Don't go crazy with the oil and water - I used a large, well-seasoned cast iron pan and 1/4 c of water for each batch, and everything came out awesome.

MeatMuffin! March 02, 2015

My family really liked these. The only change I made was to use less green onion than called for. Thanks for the recipe.

Cilantro in Canada April 26, 2009

This is how I remember my Okasan making gyoza for me and my siblings when we were children. Very good recipe! :)

Marie-chan May 18, 2008

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