Pan-Fried Gyoza Dumpling Recipe (with Homemade Dipping Sauce)

Make your own Japanese style gyoza to rival your local ramen restaurant! This delicious recipe features a juicy pork filling, tips for a perfectly crispy base and the ultimate 4 ingredient dipping sauce!

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% Daily Values based on a 2,000 calorie diet

Step 1

Finely chop green cabbage, sprinkle with salt, massage, and set aside for 10 minutes.

Step 2

In a large bowl, mix ground pork with soy sauce, oyster sauce, sugar, and black pepper.

Step 3

Knead the filling to distribute flavors, but don't over-mix.

Step 4

Squeeze liquid from cabbage and discard water.

Step 5

Add cabbage to pork mixture along with lard, minced garlic, grated ginger, chopped Japanese leek, and garlic chives. Knead to distribute evenly.

Step 6

Add warm water and knead to make filling juicier.

Step 7

Set up a station with filling, gyoza wrappers, and water.

Step 8

Place wrapper in palm, add filling in center, leaving space around edges.

Step 9

Wet wrapper border with water.

Step 10

Fold gyoza in half, pinch corner, then create pleats to seal completely.

Step 11

Place on floured surface and repeat with remaining wrappers and filling.

Step 12

Heat non-stick pan on medium, add oil and spread evenly.

Step 13

Place gyoza flat-side down, leaving space between each.

Step 14

Fry until bottom is golden and crispy.

Step 15

Add boiling water to pan, cover, and steam for 4-5 minutes (longer if frozen).

Step 16

Shake pan occasionally to prevent sticking.

Step 17

Mix dipping sauce ingredients in a small bowl.

Step 18

Once water evaporates, remove lid and drizzle with sesame oil.

Step 19

Flip gyoza onto a plate and serve with dipping sauce.