Gyoza

Let’s talk about gyoza—those golden little pockets of joy that are equal parts crispy, juicy, and downright irresistible.

Originating from China and adapted by the Japanese, gyoza (also known as potstickers) are a beloved staple in Japanese cuisine today.

While their roots trace back to the Chinese jiaozi, the Japanese put their own spin on the dish, making the wrappers thinner and focusing on that perfect balance of crispy bottoms and tender tops. It’s like they asked, “What if we made dumplings even better?” and nailed it.

Gyoza are typically filled with a savory mix of ground pork, fresh vegetables, and flavorful seasonings like soy sauce and sesame oil.

What makes them so special? It’s not just their taste—it’s the ritual of making them.

Whether you’re folding and pleating the dough with friends or simply enjoying the satisfying sizzle as they cook, these dumplings are as much about the experience as they are about the flavor.

They’re also endlessly versatile. Want to switch it up? Swap pork for chicken, shrimp, or go vegetarian with mushrooms and tofu. And let’s not forget the dipping sauces—classic soy sauce, tangy black vinegar, or even a spicy chili oil. The possibilities are endless!

If you’re craving a quick weeknight dinner or planning a fun weekend cooking project, homemade gyoza will hit the spot. So roll up your sleeves, channel your inner dumpling artist, and get ready to create crispy-bottomed masterpieces that will have everyone begging for more.

From Japan’s ramen shops to your very own kitchen, gyoza have become an international favorite for good reason. They’re the perfect mix of flavor, texture, and tradition—wrapped up in a neat little package.

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Gyoza

Cooking Method: Frying, Sauteing, Steaming Cuisine: Asian, Japanese Courses: Appetizer, Dinner, Lunch Recipe Keys: C Crunchy D Delicious Healthy High Protein Quick Meals

Difficulty: Intermediate Prep Time 1 hr Cook Time 5 mins Total Time 1 hr 5 mins

Servings: 4

Description

These Japanese gyoza combine savory pork, fresh veggies, and fragrant seasonings, all wrapped in a thin, handmade dough. Perfectly crispy and juicy, they’re a fun and rewarding cooking adventure that’ll impress anyone lucky enough to snag a bite! Pair them with soy sauce or black vinegar for the best experience.

Ingredients

Scale

1/2x 1x 2x 3x

• 250 g All-purpose flour (For the dough)

• 150 ml Boiling water

• tbsp Potato starch (For dusting)

• 100 g Ground pork

• 200 g Raw shrimp (Peeled, deveined, finely chopped)

• 4 stalks Scallions (Finely chopped)

• 1 tbsp Vegetable oil

• 1 pinch Salt

• 1 tsp Sugar (For dipping sauce)

• 1 tsp Fresh ginger (Grated or juiced for dipping sauce)

• ¹⁄₂ tbsp Sesame oil (For dipping sauce)

• 1 tbsp Soy sauce (For dipping sauce)

• 1 tbsp Chicken stock powder (Optional, for dipping sauce)

Instructions

1. Make the Dough

   Combine flour and boiling water in a bowl. Mix until combined, then knead for 5 minutes to form a smooth dough. Cover and let rest for 1 hour.

2. Prepare the Filling

   In a bowl, mix pork, shrimp, salt, vegetable oil, scallions, and optional seasonings. Stir until sticky and well combined.

3. Divide and Shape the Dough

   Divide the dough into 8 equal portions. Roll each into a log and cut into 1.5 cm pieces. Roll each piece into a thin circle using a floured rolling pin.

4. Fill the Gyoza

   Place 1 tsp of filling onto each dough circle. Moisten the edges with water, fold into half-moon shapes, and press to seal. Pleat the edges for a traditional look if desired.

5. Cook the Gyoza (Pan-Fried Method)

   Heat a skillet with oil. Arrange gyoza flat-side down and fry for 2 minutes until golden. Add ½ cup water, cover, and steam until water evaporates. Serve crispy side up!

6. Serve

   Pair with your soy-ginger dipping sauce and enjoy immediately!
   

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