Juicy, vegetable-packed Japanese gyoza with a crispy bottom.
I’ll show you all my little tricks from making thousands of them over the years.
It’s the middle of summer here in Japan, and it is HOT!
Usually at this time of year, I want something cool and refreshing—cold noodles, salads, chilled tofu...
But after eating light food for a while, sometimes I suddenly crave something richer and more satisfying.
And that’s when Gyoza is SO good!
Crispy on the bottom.
Juicy inside.
Lots of vegetables.
And that powerful aroma of garlic, ginger, chives, and sesame oil.
It really wakes up your appetite!
And apparently, I’m not the only one who loves gyoza.
I recently made these during my YouTube livestream, and nearly 2,000 people joined me live!
I didn’t expect gyoza to be THIS popular! 🥟✨
I have a very special relationship with gyoza.
For more than 15 years, I created gyoza recipes for a food company.
Every month, I developed about three to five different kinds.
Over the years, I changed the ingredients, tested different ratios, experimented with seasonings, and made batch after batch.
But I kept coming back to this basic balance.
And I came to think:
Gyoza is like the universe!
I know that sounds a little dramatic for a dumpling! 😂
But think about it.
You have the meat, vegetables, aromatics, seasoning, and wrapper.
Then everything cooks together inside this tiny sealed package.
As the gyoza steam in the bubbling pan, the cabbage releases its sweetness and moisture, the pork releases richness and umami, and the garlic, ginger, chives, sesame oil, and seasonings all come together.
And because everything is wrapped inside, all that deliciousness stays right there.
That is the beauty of gyoza!
300 g (10 oz) cabbage
100 g (3.5 oz) ground pork (the fattier, the better)
20 g (about 1 oz) garlic chives or scallions
1 clove garlic
10 g ginger
1 teaspoon chicken soup powder
1/2 teaspoon salt
1/2 teaspoon sugar
2 teaspoons oyster sauce
1 tablespoon sesame oil
A little white pepper
About 30 gyoza wrappers
3 teaspoons all-purpose flour + 1 cup (240 ml) water
Now, look at that ratio.
300 grams of cabbage and only 100 grams of pork.
You might be surprised by how little meat there is in the filling.
People sometimes think of gyoza as a meat dish, but I think gyoza is actually a wonderful way to eat lots of vegetables.
The pork gives richness and umami, but the cabbage is really the star.
Ready to make them?
Below, I’m sharing the exact techniques I’ve learned from years of making gyoza—including how I season the filling, my 30-second wrapping trick, and how I get that crispy bottom every time. 🥟
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