Our number 1 pick for this dishChicken Gyoza Recipe
Handmade ground chicken dumplings with cabbage and aromatic seasonings. Labor-intensive but ideal for batch-making.
gyozachicken
The best gyoza recipes
Gyoza are Japan's pan-fried dumplings: thin wrappers around a juicy pork-and-cabbage filling, crisped on one side and steamed on the other for that signature crackly base. The best recipes teach both the folding and the fry-then-steam move that gives them a lacy, crisp bottom.
Our number 1 pick for this dish
More gyoza
Crispy Gyoza with Wings (Hanetsuki Gyoza) 羽根つき餃子
Hand-folded vegan dumplings with golden crispy edges, perfect for steaming or pan-frying.
gyozavegangluten free
Easy Gyoza Soup (Japanese Dumpling Soup)
Light dashi soup with tender homemade gyoza dumplings, cabbage, and carrot. A comforting, savory bowl that comes together in under 30 minutes.
gyozasouplunch
Vegetable Gyoza (Vegan/Vegetarian) 野菜の餃子
Homemade vegetable dumplings filled with tofu, mushrooms and vegetables, pan-fried until the bottoms crisp.
gyozavegandeep fry
Gyoza Recipe
Delicate dumplings filled with pork, cabbage, and seasonings are pan-fried until crispy-bottomed, then steamed. Served with tangy vinegar and chili dipping sauce, they're addictively good.
gyozaporkside
Vegetable Gyoza Recipe
Crispy fried dumplings filled with seasoned cabbage, mushrooms, bamboo shoots, and herbs, accompanied by a tangy vinegar dipping sauce.
gyozadeep fryvegetarian
No-Fold Gyoza
Pan-fried dumplings with a crispy bottom and savory pork filling, great as an appetizer or light meal.
gyozaporkone pan
Boiled Gyoza Recipe (Sui Gyoza)
Delicate dumplings stuffed with pork and shrimp, boiled until tender and served with a garlicky soy vinegar sauce for dipping.
gyozaporkseafood
Steamed Gyoza Dumplings
Tender steamed dumplings filled with seasoned ground pork, cabbage, and chives, offering a lighter take than pan-fried gyoza. Wrapping takes practice but the steaming method is forgiving and yields silky skins.
gyozaporksnack
Gyoza with Miso Dipping Sauce 白菜餃子
Homemade potsticker dumplings folded and pan-fried until golden, served with a savory miso dipping sauce.
gyozadeep fry
Common questions about gyoza
What is the filling in gyoza?
The classic filling is ground pork with finely chopped cabbage, garlic chives, ginger and garlic, seasoned with soy and sesame oil. Vegetable and other meat fillings are common too.
How do you get gyoza crispy on the bottom?
They are fried base-down until golden, then water is added and the pan covered so they steam through; once the water evaporates the bottoms crisp again. This is the yaki-gyoza method.
What is the difference between gyoza and Chinese jiaozi?
Gyoza descend from jiaozi but tend to have thinner wrappers, a more finely textured filling and a stronger garlic note, and are most often pan-fried rather than boiled.