Gyoza, Pot sticker, Dumpling Recipe


Gyoza, pot sticker,dumpling recipe is very popular and famous in Japan. Usually in Chinses restaurant have this food.  Gyoza speciality store which sell only Gyoza everywhere in Japan. If you go to Ramen shop, you usually find Gyoza , pot sticker, dumpling is there in the menu.

If you go to restaurant, you will have average 6 Gyoza on the plats.  When I make Gyoza in my house, my family member will eat way more than 6.  It is almost endless count of Gyoza.. You can not stop eating it!  Japanese Gyoza is usually, Yaki Gyoza.  You may see deep fry Gyoza in U.S. restaurant a lot.  Because, it is easier for the busy restaurant, or not so many cook know how to cook Japanese way.  I like Yaki Gyoza whichi is picture above much better than deep fried one.  It is more juice inside and crunchy outside.  When you bite this, your mouth will full of juice from meat and it is very yammy!!

Gyoza, pot sticker, dumpling typically consist of a ground meat and/or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together or by crimping. Jiaozi should not be confused with wonton: jiaozi have a thicker, chewier skin and a flatter, more oblate, double-saucer like shape (similar in shape to ravioli), and are usually eaten with a soy-vinegar dipping sauce (and/or hot chili sauce); while wontons have thinner skin, are sphere-shaped, and are usually served in broth. The dough for the jiaozi and wonton wrapper also consist of different ingredients.

Dumplings that use egg rather than dough to wrap the filling are called “egg dumplings” or (蛋餃; pinyin: dànjiǎo).

Common dumpling meat fillings include pork, mutton, beef, chicken, fish, and shrimp which are usually mixed with chopped vegetables. Popular vegetable fillings include cabbage, scallion (spring onions), leek, and garlic chives. Dumplings are eaten with a soy sauce-based dipping sauce that may include vinegar, garlic, ginger, rice wine, hot sauce, and sesame oil.

Jiaozi are one of the major foods eaten during the Chinese New Year and year round in the northern provinces. They look like the golden ingots yuan bao used during the Ming Dynasty for money and the name sounds like the word for the earliest paper money, so serving them brings the promise of wealth, good luck and prosperity. Many families eat these at midnight on Chinese New Year’s Eve so they have money at the changing of the years. Some cooks will even hide a clean coin in one for the most lucky to find.

If you want to read more, go to this wiki page and go to this Japanese wiki page to see more pictures.

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Ground pork ———————————— 200g  (half pound)
Salt ————————————————1tsp
Soy sauce —————————————-2 1/2tbs
Sesame oil —————————————2 tbs
Sugar ———————————————1 ½ tbs

Cabbage or Chinese cabbage  —————— half
Chinese onion ————————————2
Ginger ———————————————1/2
Nira, Garlic chives ——————————-1/2 of one package
Dry Shiitake mushrooms ———————–3

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Cut vegetables first. I put dry shiitake on the ingredients, but I used raw shiitake this time.

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This is the TIP. You put liquid ingredients in the bowl with pork. Mix it together BEFORE you put any vegetables. Mix well, I mean, not just mix together, you have to whip them. This way, you cut the fibers on the meat and it becomes juicier when it finishes cooking. It makes tastier Gyoza!

These pictures are Gyoza skin. I use this company’s one often. You can find other company Gyoza skin. They usually said on the package “Gyoza Skin” so you can find it easily.

The first one is green which I bought this very first time. (I will find out how is taste like this when I use this one next time). The second one is yellow thin skin.  I didn’t buy white thick one but they have white one also, similar package.  You can find at the frozen section, usually.

Gyoza skin

Gyoza skin

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Wrapping is a bit tricky. I taught some people but some can do it and some can not do it at all.

Put the meat on the top side of the Gyoza skin. Fold the skin in half. Put wrinkles into the end of the skin. You bring skin from left side to make a wrinkle and keep doing this until the end. You may have 5 to 6 wrinkles.

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You see the picture, one side is almost flat and wrinkle side is convex shape.

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This picture has white skin; it is thicker than yellow skin. First you put Gyoza in the cold frying pan. Add water in the frying pan about 1 cup or less. Put lid on the frying pan with high heat. Make the water boil and water should disappear like the picture above. Then take off the lid and wait until it is like the last picture above.

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Pour oil around the Gyoza about 4 or 5 tbs. Put the lid on the frying pan again. I do almost all of this using high heat. Oil is for frying the Gyoza, so the bottom becomes crunchy. I use high heat but I will watch and check them to make sure I don’t burn them.


Two different Gyoza skins (below). One is thicker white one from a U.S. Asian store. The yellow one is thinner but more likely Japanese skin from a supermarket in Japan. The white thick one holds more juice and it is good with Sui-Gyoza which is cooked in the water or the soup. However it is still good taste to cook Yaki-gyoza.


Gyoza sauce. You can make it or buy it. It is rice vinegar and soy sauce equal amounts and put in a couple drops of hot sesame oil.





How to make Chinese dumpling and sauce recipe

Sui Gyo-za Dumpling - water cooking

How to make Chinese dumpling and dumpling sauce recipe. This is hot and sweet miso base sauce recipe.
In Japan Yaki (pan fried) gyoza (dumpling) is more popular but I like this one very much.
The sauce is the key for this recipe. Also, this is easy because it cook in the water so for the cooking beginners, it is much easier than pan fried.
Plus, it is easy folding dumpling. Pan frying dumpling need some technique.


Gyoza skin ————————————-1 pack
Pork ——————————————-2  4/5 oz
Salt and papper ——————————–pinch
Sake ——————————————1tsp
Sesame oil ————————————-1tsp
Soy souce ————————————-1tsp
water —————————————–1tbs
Potato starch ———————————-2tsp
Chinese cabbage or cabbage (option) ————about same amount as meat
Dried Shiitake mashroom (option) —————3 to 5 pieces

Spicy Brown Bean Sauce (Tei mien jan)————-2tbs
Tahini —————————————–3tbs
Soy souce ————————————-2tbs
Hot sesame oil ———————————-1tbs
Rice viniger ————————————1tsp
Grind garlic ———————————-1tsp
Sesame oil ————————————-1tsp

There are two different ways to cook dumpling.  One is to cook in boiled waterl, like ravioloi and the other way is, more popular in Japan, cook in the pan.

This is water cooking version of Gyouza, called Sui-Gyoza.   I make this and many people like it very much.

chinese cabbage cookingSoak in the water Hoshi shiitake mashroomschinese cabbabe water drain - gyoza

First, you will cut Chinese cabbage or regular cabbage and cook in the boiled water (I used this time Chinese cabbage). Drain the water, and squeeze by hand and take off the water (you see the picture below the ball of cabbage next to the meat in the bowl).   Do not take too much water off.   Soak dried shiitake mashrooms in the water until it softens.   Cut the shiitake mashurooms julian style.

mixing dumpling ingredients

Put all ingredients in the bowl and put salt, pepper, sake, sesame oil, soy souce and mix together.
You see the picture, you have to mix very well. You can not only mix and separate the ingredients, you really mix everything together( you see the picture, I did almost whip the ingredients).   This is the point.   If you mix meat that way, the meat will have more taste to it.  Chinese cabbage has many glutamic acid, if you mix it with meat well, the meat taste much better!

start mixing dampling ingredients mixing dumpling very well!!

Make the sauce, now.

dumpling souce
Tahini or Zumajyan (sesame paste – Chinese name) or Neri goma (sesame paste – Japanese name)

dampling souce
Mixed all together

wrap the meat,

rapping dumpling wraping dampling

This time, my wrap skin was too dry so I use fork to press the edge. If it is too weak, it will open when you boiling this in the water.

Boil the water in the pot and slowly add dumplings into the water.  When they are done cooking, they will start floating on the top of water.  After removing the dumplings, put them in the sauce bowl soon and mix all together.

sui gyoza finish