How to make Gyoza at home



One of the greatest versions of dough-stuffed-with-something is the Japanese Gyoza. A delicate seasoning that includes Sake, sugar, Oyster sauce and many other ingredients and a unique cooking method that fries the bottom while keeping the top slightly sticky make this appetizer highly addictive. Gyozas are not that hard to make but they require some preparation, especially if you are making the dough yourself. They also require purchasing some special ingredients you may not have a use for once you’re done. But if you are a real foodie it never hurts to have some special ingredients lying around for when you are feeling creative.




  • For dough:
  • 2 cups all purpose white flour
  • 1/2 cup boiling water
  • For Filling:
  • 120 grams ground pork
  • 100 grams green cabbage
  • 100 grams chopped scallions
  • 1 half onion
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon oyster sauce
  • 1 tablespoon Sake
  • 1 tablespoon cornflour
  • 1 tablespoon grated garlic
  • 1 tablespoon grated ginger
  • 1/2 tablespoon sugar
  • for sauce:
  • 1/4 cup soy sauce
  • 1/4 cup rice vinagre
  • Prep time: 2 hours
  • Cook time: 20 minutes
  • Servings: 4
  • Difficulty: medium


The dough:

basically you could get a pack of Gyoza leaves and save the trouble but first - they are not allways available and second - where is the fun in that?

Mix the flour and water until they come together and then knead for about 5 minutes. You are looking for a relatively hard dough so if its too easy to work with, add some flour. Form a ball and place in theĀ refrigeratorĀ at least 30 minutes. Use a pasta machine to work the dough to a thin leaf and then cut out circles about a coffee cup in diameter.

The Filling:

Finely chop all the vegetables. They need to be very finely chopped so they blend well with the meat. Massage the chopped vegetables for a few minutes so they are even softer and release some for their liquids. Mix with the ground pork and add all other condiments. Mix well and let lay in the fridge for an hour.

Making the Gyozas:

Take each dough leave in one hand and wet the rims with water. place about a tablespoon of filling in the middle and then start pinching one side and glue the fold to the opposite rim. continue until the Gyoza is closed and place the Gyoza on a floured surface.


You need a good teflon pan so the Gyozas don't stick. Oil the pan with about a tablespoon of sesame oil and place on medium flame. place the Gyozas in the pan with the floured side to the bottom. After about a minute add boiling water just enough to cover a third of the Gyozas and close the pan with a lid.

Let simmer until most of the water is dried or at least 10 minutes. Remove the lid and let the rest of the liquid evaporate. Spread another tablespoon of sesame oil between the Gyozas and fry another minute. Remove from the pan and serve with a sauce made of equal amounts of soy sauce and rice vinager.


1 comment

  1. Betsy October 6, 2012 at 4:08 am Reply

    Thanks for the recipe, I’d been looking how to have gyozas at home. :D

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