These pan fried gyoza are one of my favorite dumplings of all time! The crispy bottoms pair perfectly with the juicy pork and cabbage filling, for a dumpling that's hard to resist. Like any homemade dumpling recipe, these are a bit of a project, so make sure you set aside enough time when you want to make them. If desired, the filling can be prepared a day or so before you want to fold them.
My favorite way to make these is to do a double batch and stock my freezer for the future. A single batch makes about 75 gyoza, so a double batch is around 150. This is no small project, but it's so worth it when you get to enjoy the dumplings over many weeks or months. While they're great pan fried, they are also delcious in my easy Gyoza Soup recipe! The soup recipe is easy and quick if you already have frozen dumplings on hand.
FAQ
What are gyoza?
Gyoza are small Japanese dumplings that are typically pan fried and steamed, resulting in a dumpling with a crispy bottom and tender top. Pork and cabbage are one of the most common filling combinations, which is what this recipe calls for.
Are gyoza gluten-free?
No, gyoza are not gluten-free. Gyoza wrappers are made with a wheat flour based dough. If you're looking for a gluten-free alternative, you may enjoy my Crispy Veggie Spring Rolls.
Can gyoza be boiled?
Yes, absolutely! One of my favorite ways to prepare these, besides the pan frying method included here, is in my Gyoza Soup. Boiled gyoza don't have the signature crispy bottom, so most people won't find them quite as good, but they're easier to prepare, lower calorie, and fantastic in soup!
Are potstickers the same as gyoza?
Yes, and no. Technically, "potstickers" is meant to refer to Jiaozi which are a similar Chinese pan-fried dumpling. However, Japanese restaurants in the US commonly refer to their gyoza as "potstickers" since many Americans are familiar with this word. Trader Joe's even labels their frozen gyoza as "Pork Gyoza Potstickers". Personally, I'd consider gyoza and jiaozi to be two different varitites of potsticker-style dumplings.
Key Tips - Pan Fried Gyoza
Make a double batch and freeze the extras for later!
- While this recipe calls for 1 lb of ground pork, I typically make a double batch, which results in about 150 gyoza. This is a pretty big undertaking, so I only do it when I have a few hours to spare on a weekend or day off. Stocking these dumplings in the freezer lets me use them for quick and easy meals on other days when I'm short on time.
- If you have multiple people helping, it will go much faster. You can even do it assembly-line style where one person preps the filling in the wrapper and another person does all the folding. Sometime's I'll even sit with the TV on while I work to make the task pass quicker.
- If you freeze your dumplings, you must make sure to freeze them so they aren't touching, until the surfaces are fully frozen. Once the surfaces are frozen, you can transfer them into a zip bag for long term storage. If the gyoza are touching as they freeze, they will be stuck together and likely completely ruined. I've made this mistake before and unfortunately couldn't salvage the results.
Buy gyoza wrappers from an Asian grocery store for the best prices.
- You may be able to find gyoza wrappers at your large chain grocery store in the US (which is awesome!) but they will be more expensive than most Asian grocery stores. Near me, the price is nearly double at my regular grocery store compared to the Japanese grocery store nearby.
- Gyoza wrappers are often sold in the freezer section, so if you take infrequent trips to an Asian grocery store you can stock up and they will last for a long time.
When frying, don't overcrowd the pan.
- If you want your pan fried gyoza to have golden, crispy bottoms, make sure you don't try to cook too many at once. I typically cook about 10 in my large skillet, but if you're using a smaller skillet you may want to reduce that number. See the progress photos included in the recipe for a reference on how much spacing is desired.
Folding dumplings is a skill you'll develop over time.
- If you're new to making dumplings, the folding process can be a little intimidating. While beautiful folds make the dumplings look great, they taste just as good with simple folds. Simply folding the gyoza into a semicircle shape will work out just fine.
- Please check out this dumpling folding guide, to see a few options that are all great choices for this recipe. As you become more comfortable with the folding process, you can increase the complexity of your folds.
Check out my guide on freezing fresh garlic to save some time in the kitchen.
- If you're looking for the convenience of pre-minced garlic, but the flavor of fresh garlic, freezing your own minced garlic is a great option! You'll be surprised to find that the flavor of frozen garlic is nearly as good as fresh, without the sticky prep and clean-up. Read more about it here: How to Freeze Garlic.
Dietary Restrictions - Pan Fried Gyoza
This dish is naturally Dairy-Free
This dish cannot be easily modified to be made Gluten-Free, Vegetarian, or Vegan.
A Note On Serving Sizes
Serving sizes are a very personal thing, making it difficult for me to select a serving size that suits everyone. For these pan fried gyoza I've listed the serving size as 5 gyoza, so there are about 15 servings per batch. Depending on what else is served, some people may want to enjoy more than one serving per sitting.
Pan Fried Gyoza
Ingredients
- ~75 premade gyoza wrappers round
- vegetable oil for frying gyoza
For filling:
- 1 lb Napa cabbage finely chopped, about 5 cups per batch
- 1 teaspoon salt for wilting cabbage
- 1 lb ground pork I use 80% lean
- 4 green onions whites and greens chopped fine
- 2 tablespoon freshly minced garlic
- 2 tablespoon ginger paste or freshly minced ginger
- 2 tablespoon soy sauce
- 1 tablespoon corn starch
- 1 tablespoon toasted sesame oil
- 1 tablespoon brown sugar optional
For dipping sauce:
- 3 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
- ½ teaspoon toasted sesame seeds optional
Instructions
Prepare the Filling:
- Wash and very finely chop the napa cabbage.
- Add the finely chopped napa cabbage to a large bowl, and dust with the salt (1 teaspoon per batch). Mix it thoroughly, then set it aside and wait 15-20 minutes as the salt draws the water out of the cabbage.
- While you wait for the cabbage to wilt, combine the rest of the filling ingredients in a large bowl.
- Once the cabbage has wilted, rinse it thoroughly to remove the salt, then wring out as much water as possible. I squeeze the cabbage with my hands over a fine mesh strainer for this step. Add the cabbage in with the rest of the fillings and mix everything together.
Fold the Gyoza:
- Prepare a work station with your filling, gyoza wrappers, and a small bowl of water. I usually prepare my gyoza on a cutting board, and transfer them to a large cookie sheet covered with wax or parchment paper as I go.
- Spoon about 1 teaspoon of filling into the center of a wrapper. Dip your finger into the water and wet one side of the wrapper, as shown in blue in the included image, then fold the dumpling. If you are new to folding dumplings, you can simply fold the dumpling in half and press the edges closed. There are lots of options when it comes to folding, please see this dumpling folding guide if you need more guidance.
To Freeze:
- If you want to freeze some gyoza for later, line a cookie sheet or plate with wax or parchment paper and spread the gyoza out so they are not touching. Once the outsides of the dumplings are frozen, you can transfer them to a freezer safe zip bag for long term storage. If you skip the first step and just place them in the freezer bag, the dumplings will stick together into a solid block and be ruined. Frozen gyoza can be prepared in the same way as fresh gyoza, but add 1 minute to their steaming time.
Fry the Gyoza:
- Grab a skillet that has a lid, and set it uncovered over medium heat. Drizzle about 1 tablespoon of vegetable oil (or similar) into the pan. Once the oil is very hot, add about 10 gyoza to the pan, seam-side up. Do not overcrowd the pan.
- Allow the gyoza to cook until their bottoms are golden and crispy, about 1 to 2 minutes. Move the gyoza around in the pan as they cook, but keep the bottoms down the whole time.
- Once the gyoza's bottoms are golden, add ⅓ cup of hot water to the pan and close the lid. Be careful as you add the water, it may splatter with the oil. Allow the gyoza to steam covered for 3 minutes, then remove the lid.
- There will be a little bit of water remaining in the pan, let the gyoza continue to cook until the water is mostly gone and the bottoms of the gyoza are crispy again, about 1 to 3 minutes more.
- Remove finished gyoza to a plate, and set them crispy side up, so the bottoms remain crispy. Combine the ingredients for the dipping sauce (or use your favorite dipping sauce) and serve immediately. Carefully wipe the skillet clean and repeat this process with another batch if desired, or freeze the extras for later.
Notes
Nutrition
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Paige P says
Exactly like my favorite restaurant that I was trying to recreate!