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(8 ratings)

Prep: 40 mins Cook: 10 mins

A challenge

26 gyoza
Learn to make these authentic Japanese meat or vegetable dumplings, known as yaki gyoza, with our step-by-step guide

Nutrition and extra info

  • filling and wrappers separately

Nutrition: per serving (6)

  • kcal197
  • fat8g
  • saturates2g
  • carbs23g
  • sugars1g
  • fibre1g
  • protein8g
  • salt1.4g


  • 2 tbsp cornflour
  • 26 ready-made gyoza skins, defrosted if frozen (see tip)
  • 2-3 tbsp vegetable oil

For the filling

  • 4 spring onions, ends trimmed, roughly chopped
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 2 large leaves of Savoy or pointed cabbages, hard stem removed, roughly chopped



    The cabbage, or brassica, family is huge, and includes everything from the familiar red, white…

  • a 1½cm piece of ginger, peeled and chopped



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 garlic clove
  • 50g water chestnuts, about 5 (drained weight)
    Water chestnuts

    Water chestnuts

    war-ta chest-nutz

    An ingredient with a very unusual, utterly reliable crunch and

  • 2 tsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 2 tsp oyster sauce
  • 1 tsp cooking saké
  • ½ tsp sesame oil
  • 140g minced pork or chicken



    One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…

For the soy dipping sauce

  • 2 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 1 tbsp rice vinegar
  • 2 tsp sesame oil

For the yuzu dipping sauce

  • 2 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 2 tbsp Yuzu juice
  • 2 tsp peanut oil


  1. Put the spring onions, cabbage, ginger and garlic in a food processor, and whizz to a fine mix (or finely chop by hand).

  2. Add the water chestnuts and pulse to chop, but not too finely – these will add a nice crunchy texture. Add the soy sauce, oyster sauce, sake, sesame oil and a pinch of salt, and whizz again.

  3. Tip the ingredients into a bowl and add the minced pork or chicken. Mix by hand until well combined. Chill until ready to use.

  4. Have a pot of water to hand. Sprinkle the cornflour onto a plate. To assemble the gyoza, hold the dumpling skin in the palm of one hand and put a heaped teaspoon of the filling onto the centre of the skin.

  5. Dip your finger in the water and wipe around the edge of the skin – this will moisten it and help the edges stick together.

  6. Bring the edges of the skin together. Pinch pleats along one side, then press each pleat against the opposite flat side of the skin. With each pinch make sure that you are sealing the parcel and keeping the filling in the centre. Put each gyoza onto the plate dusted with cornflour. Can be covered with cling film and chilled for up to 8 hrs.

  7. Cook the gyoza in batches. Heat a non-stick frying pan with 1 tbsp vegetable oil. Brush off any excess cornflour from the bases of the dumplings. Fry the gyoza on one side only – don’t turn them over, you just want one crispy side. They should be golden brown after about 2 mins.

  8. Add a good splash of water to the pan and cover with a steaming lid or a large sheet of foil with a few holes poked in the top. Cook over a medium heat for 3-5 mins until the water has evaporated and the gyoza filling is cooked through. Set aside while you cook the rest.

  9. Mix all the dipping sauce ingredients and serve alongside the dumplings in dipping bowls. You can serve with both or just one dipping sauce.

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Comments, questions and tips

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13th Sep, 2017
These gyouza are very tasty. I'm Japanese and am very satisfied with the authentic flavour. Crunciness from water chestnut is good too.
20th Apr, 2017
Really really tasty and not as challenging to make as i thought they might be. I am so glad the recipe makes lots! I didn't use the yuzu juice as i couldn't find it, but bought the gyoza wraps in a Chinese shop (frozen). I will be making these again for big crowds.
31st May, 2015
These are really, really tasty! I don't agree with the difficultly rating 'for the keen cook' - I'm certainly not a keen cook and I found these really simple to make. I just folded the gyoza skins over and then sealed them, they don't look as pretty as the ones in the picture but they do the job! Try them, you won't be sorry!!!
shubeedoo's picture
29th Jan, 2019
Is the main recipe the same for steamed gyoza? And how does one then steam them? Thank you
goodfoodteam's picture
30th Jan, 2019
Thanks for your question. We would recommend frying these and steaming as above for best results. The crispiness on one side adds great texture. However, if you want to try just steaming them, you can miss out step 7 and continue straight on to step 8. You may need to steam them a little longer as they won't have been cooked at all.
Michael Katsas's picture
Michael Katsas
19th Dec, 2018
Guys , is the chicken or pork cooked before you fill the gyozas or its getting cooked while you do the gyozas??
goodfoodteam's picture
21st Dec, 2018
Thanks for your question - the chicken or pork ingredient is uncooked.
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