Japanese Dumplings

As dumplings cooked in different ways, Japanese recipe, Chinese recipe, Korean recipe, Indian recipe, and some more, in this article, we introduce the recipe for Japanese dumplings, Gyoza (ぎょうざ).

In Japan, dumplings are served as a main dish at dinner and preferred appetizer of both kids and adults alike. If you are a big fan of dumplings, in particular and Japanese cuisine, in general, you should take a few minutes to read the following detailed Japanese dumpling recipe. It’s worth trying, definitely!

Traditional Recipe For Japanese Dumplings

Japanese dumpling

  • Prep Time30 min
  • Cook Time15 min
  • Total Time45 min
  • Serving Size50 pcs


For wrapper

  • 1 packet of 50 gyoza wrappers

For filling

  • 400 g lean pork, ground
  • 1/8 cabbage, finely diced
  • 1/2 bunch garlic chives, finely chopped
  • 4 dried shiitake mushrooms, soaked in hot water and finely chopped
  • 1 teaspoon salt
  • 1 tablespoon grated ginger
  • 2 teaspoons soy sauce
  • 2 teaspoons sesame oil, plus 2 teaspoons extra, for cooking
  • Pinch of salt

For dipping sauce

  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • La-yu (Japanese chilli oil), optional


1Start by making dipping sauce: mix all ingredients of dipping sauce in a small bowl, season to taste if needed. Set aside.2For the filling: Combine cabbage with 1 teaspoons salt in large bowl and give it a bit of a massage. Leave for 10–15 minutes and then squeeze with your hands to remove any moisture.3Add other ingredients in the bowl: chives, mushrooms, ginger, soy sauce, sesame oil and pinch of salt. Turn with clean hand until the mixture start getting sticky. 4To form dumpling, dry your hands completely, place a gyoza wrapper on one hand and put 1 teaspoon filling in centre of wrapper.5Moisten the edge of half the wrapper with cold water. Make a semi-circle by folding the wrapper in half. Pinch open sides of wrapper together with your fingers and seal the top.6To pan-fry dumpling: Heat up 2 teaspoons sesame oil over medium-high heat, add dumpling in a pan (8-9 pieces a time) and fry about 2 minutes per side or until dumplings gets brown. 7Pour 200ml water to the pan, cover with lid and cook on medium-high heat for 6–7 minutes or until the dumplings are tender (translucent) and no liquid left in pan.8Remove the lid and allow to fry for a few more minutes, until the bottom of dumplings are golden brown and crispy.9

Transfer to a dish. Serve hot with prepared dipping sauce.

Dumplings are a “must-try” dish when visiting Japan. When filled with vegetables, it becomes such a healthy food to add in a diet.
Source: epicurious.com

Japanese dumplings

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