Appetizer

Gyoza

Delicate Japanese dumplings with a crispy, lacy golden bottom and tender wrapper encasing a savory pork and cabbage filling. These are fried and steamed to tender, juicy perfection.

150calper serving 6gprotein 2gcarbs 13gfat 35min prep 12min cook 4serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this

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Gyoza — common questions

Can I make gyoza ahead and freeze them?

Yes, arrange uncooked gyoza on a parchment-lined baking sheet, freeze for 2 hours, then transfer to freezer bags for up to 3 months. Pan-fry directly from frozen, adding 1-2 minutes to the initial frying time before steaming.

What's the most common mistake with gyoza?

Not draining the cabbage enough, which creates too much moisture in the filling and causes wrappers to burst or become soggy during cooking. Always squeeze the cabbage firmly until it feels almost dry.

Can I boil gyoza instead of pan-frying them?

Yes, bring salted water to a boil, add gyoza, and stir gently. When they float, cook 2 minutes more, then remove with a slotted spoon. They won't have the prized crispy bottom, but are still delicious with dipping sauce.

What dipping sauce should I serve with gyoza?

Mix 3 tablespoons soy sauce, 1 tablespoon rice vinegar, and a few drops of chili oil or ¼ teaspoon chili flakes for a traditional Japanese-style gyoza dipping sauce.

How do I store and reheat leftover gyoza?

Store cooked gyoza in an airtight container refrigerated for 3 days. Reheat in a skillet over medium heat with 1 tablespoon water and a lid for 2-3 minutes until warmed and re-crisped, or in a 350°F oven for 10 minutes.

Can I use shrimp or vegetarian filling instead?

Yes; replace pork with ¼ pound minced shrimp, or use all mushrooms and add 1 tablespoon soy sauce and ½ teaspoon more sesame oil to keep the filling flavorful without meat.