There’s something magical about gyoza. These Japanese dumplings have the power to turn an ordinary meal into a mini celebration. Whether pan-fried to golden perfection, steamed for a lighter bite, or boiled in a comforting soup, gyoza are a culinary MVP that’ll win over just about anyone.
But what really sets gyoza apart is their fillings. Sure, you can stick with the classic pork-and-cabbage combo (and we love it, don’t get us wrong), but why not shake things up a bit? With endless options, gyoza fillings are your playground for experimenting with flavors and textures.
In this post, we’ll explore six exciting fillings you can try today, including vegetarian options and flavor-packed twists on the classics.
Internal link opportunity: Check out our Gyoza Recipe for the ultimate step-by-step guide to making these Japanese dumplings from scratch.
Classic Pork and Cabbage Gyoza
Let’s start with the OG of gyoza fillings: pork and cabbage. This savory combo is the foundation of most traditional gyoza recipes. The pork brings juicy richness, while the cabbage adds a subtle sweetness and a bit of crunch. A touch of garlic, ginger, and soy sauce ties it all together.
Pro tip: Squeeze out any excess water from the cabbage before mixing it with the pork. Nobody wants soggy dumplings.
Follow our Gyoza Recipe to master this classic filling.
Shrimp and Chives Gyoza
For a lighter, seafood-inspired filling, shrimp and chives are a match made in dumpling heaven. The tender, bouncy texture of shrimp pairs beautifully with the subtle oniony flavor of Chinese chives. Add a dash of sesame oil for an extra layer of aroma.
This filling is perfect if you’re looking for something that feels a bit more sophisticated but still easy to prepare.
Chicken and Shiitake Mushrooms Gyoza
Looking for a leaner option? Chicken is a fantastic alternative to pork, and it pairs perfectly with earthy shiitake mushrooms. The mushrooms add umami richness, while the chicken keeps things light. You can also toss in a handful of chopped green onions for extra flavor.
This filling is a crowd-pleaser and works wonderfully for those who want a less heavy meal.
Spinach and Tofu (Vegetarian-Friendly)
Who says vegetarians have to miss out on the fun? Spinach and tofu create a filling that’s light, nutritious, and utterly delicious. Crumble the tofu to mimic the texture of ground meat, and season generously with soy sauce, garlic, and sesame oil.
Not only is this filling perfect for vegetarians, but it’s also a great way to sneak in some greens for the picky eaters in your life.
Kimchi and Pork
If you’re a fan of bold flavors, kimchi and pork gyoza will blow your mind. The spicy, tangy kick of kimchi pairs beautifully with the rich, savory pork. This filling is a flavor bomb that’ll wake up your taste buds.
Pro tip: Make sure to finely chop the kimchi so it blends seamlessly with the pork.
Cheese and Corn
Feeling adventurous? Cheese and corn might sound unconventional, but trust us, it works. The sweetness of corn combined with gooey, melty cheese creates a filling that’s fun, unexpected, and totally addictive. Add a sprinkle of black pepper to balance the sweetness.
This filling is perfect for those looking to add a playful, fusion twist to their gyoza repertoire.
Traditional fillings usually consist of ground pork, cabbage, garlic, ginger, and seasonings like soy sauce and sesame oil. The result is a savory and satisfying dumpling that’s perfect for any occasion.
Gyoza are a type of dumpling, but not all dumplings are gyoza. Gyoza are Japanese and typically have thinner wrappers and a more distinct pan-fried preparation compared to other dumpling styles.
Yes! It freeze beautifully. Lay them flat on a baking sheet to freeze initially, then transfer them to a freezer-safe bag. Cook them straight from frozen—no need to thaw.
Use a non-stick pan and a bit of oil. After frying the bottoms, add water and cover to steam them, then uncover to let the water evaporate. This method gives you that perfect crispy base.
