Gyoza came from China a long time ago and it is a very popular food in Japan. Most Ramen restaurants serve Gyoza, and we also have Gyoza specialty restaurants. You can find deep fried Gyoza in Japanese restaurants in foreign countries, but our regular gyoza is grilled. We also have boiled and steamed gyoza. Hand made is much better than frozen gyoza. Please try!

Yield: 2-4 servings
Time: 40 minutes


  • 32 gyoza wrappers
  • 1/4 lb ground pork
  • 1/2 lb cabbage (chopped)
  • 1/2 cup green onion (chopped)
  • 1 clove garlic (minced)
  • 1 tsp ginger (minced)
  • 1/2 tsp sugar (for mixing with pork)
  • 1/4 tsp salt (for mixing with pork)
  • 1/2 tsp sesame oil (for mixing with pork)
  • 2 tsp soy sauce
  • 2 tsp sake
  • dash pepper
  • 1/4 tsp flour
  • 1 tsp sesame oil (for grilling gyoza)
  • 1/2 tsp vinegar and soy sauce for each person
  1. Knead the pork in a bowl then add sugar, salt and sesame oil
  2. Add cabbage and green onion, then knead. Add soy sauce, sake and sprinkle pepper
  3. Mix flour and 3 tsp of water in small bowl
  4. Put roughly 1 or 1.5 tsp pork in the middle of a gyoza wrapper. Dip your fingers in the flour water, and spread it around the edge of the gyoza wrapper. Fold in half and pinch softly around the edge.
  5. Boil 1 cup water
  6. Heat the oil in a pan, then place the gyoza, heavy side down, into the pan
  7. Add 1 cup boiling water, cover, and cook until the water evaporates (about 4 minute) over high heat
  8. Add 1 tsp sesame oil (roll pan to distribute)
  9. It is ready when gyoza becomes a little browned on the bottom
  10. Serve with vinegar/soy sauce mixture for dipping


  1. I have a recipe very similar to this except I salt the cabbage for 10 minutes and then drain it before mixing with the pork. It helps pull some of the moisture out of the cabbage. Mmmm Super good! I'm going to have to make some again.

  2. Really, I haven't tried preparing the cabbage like that. I will definitely try that the next time I make gyoza. Thanks!