Gyoza from scratch: how to make, fold and fry perfect Japanese dumplings

Gyoza are one of those dishes where knowing one technique unlocks everything. Once you can fold a wrapper and manage the steam-fry method, you can produce the real thing at home - with that deeply golden, lacy-crisp bottom and a tender, juicy interior - rather than the approximation most home versions settle for.

The filling: moisture is the enemy

Classic gyoza filling is minced pork, finely shredded cabbage, garlic chives (nira), ginger, garlic, soy sauce, sesame oil and a pinch of salt. The technique that separates good gyoza from great gyoza is what happens to the cabbage before mixing. Shred it finely, toss with a pinch of salt, and let it sit for ten minutes. Then wrap it in a cloth and squeeze out as much liquid as possible. The resulting filling is drier and more concentrated, which means it steams cleanly rather than releasing water into the pan during cooking - and that means a crispier bottom.

Mix everything together with your hands until the filling becomes slightly sticky and holds its shape when pressed.

Folding

Put a gyoza wrapper flat on your palm. Add a small spoonful of filling to the centre - not so much that the edges cannot be sealed cleanly. Fold the wrapper in half and pinch the centre closed. Then pleat one side in small folds, pressing firmly to seal each pleat against the flat back side of the wrapper. Five or six pleats per gyoza is standard. The pleats should face away from you when the gyoza is set down flat. This takes practice. Shape matters less than a firm seal - an ugly gyoza that holds together is better than a beautiful one that opens during cooking.

The steam-fry technique

Heat a flat-bottomed skillet over medium-high heat with a thin layer of neutral oil. Add the gyoza pleated side up, flat side down, in rows. Cook without moving until the bottoms are deeply golden, about two minutes. Then add enough water to cover the base of the pan to a depth of half a centimetre, put the lid on immediately and reduce the heat slightly. Steam for four to five minutes. Remove the lid and let any remaining water evaporate completely. The bottoms should be crispy again and the wrappers fully cooked through.

Dipping sauce and serving

The classic dipping sauce is soy sauce and rice vinegar in equal parts, with a few drops of rayu (Japanese chilli oil). A small condiment dish per person keeps it clean at the table. Serve immediately - gyoza lose their crispiness within minutes.

Explore our plates for serving and more Japanese recipes: gyoza tools, takoyaki, and okonomiyaki are all closely related in technique and spirit.

Read next

• How to make ramen at home, the bowl gyoza is almost always served alongside
• How to make okonomiyaki
• How to make takoyaki at home