Gyozas
Gyozas
Japanese gyoza are pan-fried dumplings with a crispy bottom, tender top and a juicy, savory filling. Making them at home is a hands-on and rewarding process, and the right pan and folding tools make a real difference to the result.
The filling combines minced pork, finely shredded cabbage salted and squeezed dry, garlic chives, ginger, soy sauce and sesame oil. A dry filling means a crispier bottom and less steam during cooking. The folding — typically five to seven pleats per wrapper — takes a little practice but no special skill. The cooking method is equally precise: fry the flat base until golden, then add water and steam under a lid until the filling cooks through, remove the lid and let remaining water evaporate to restore the crunch.
The equipment requirements are simple. A flat-bottomed frying pan — ideally cast iron or stainless steel for even heat and good browning on the base — a lid that fits tightly, and a wide spatula for removal are the core tools. Condiment dispensers for the classic dipping sauce of soy sauce, rice vinegar and rayu chilli oil are equally important for serving.
Gyoza wrappers, ready-made filling mix and dipping sauce ingredients are all available in the ingredients section.
Discover more in our subcategories:
Cook in a quality skillet and serve with our dipping sauce dispensers.
Gyoza from scratch: how to make, fold and fry perfect Japanese dumplings — filling, folding technique and the double-fry method.
Showing 12 products
