Gyoza is a popular Japanese dumpling made out of chopped cabbage, minced meat and seasonings wrapped in a very thin dumpling sheet. Usually cooked by boiling, steaming, pan frying, or deep frying but the most popular one a combination steaming and pan frying. This little wonder originated in China from a dish called Jiaozi, the name was then derived from the reading of the word giaozi the Shandong Chinese dialect for Jiaozi. Initially the process and ingredients of both are nearly the same but as time passed by it slowly adjusted to Japanese preference which makes it richer in garlic flavour, less salty, and use of thinner wrappers.

A really nice dish to have on the side, though sometime you can have it as mains if you really liked it. For this recipe we will be using some chicken and prawns as its filling

Prep time
Cook time
Total time
Serves: 30-40 pcs
  • around 30-40 gyoza wrappers (these are the round ones)
  • 300g chicken, finely chopped
  • 200g prawns, finely chopped
  • 1 cup cabbage, finely chopped
  • 1 tbsp cornstarch
  • 1 tbsp sesame oil
  • 1 tbsp light soy sauce
  • ½ thumb size ginger, grated
  • 2 cloves garlic, minced
  • 1 stalk spring onion, chopped
  • cooking oil
  • ½ cup boiling water
  1. In a bowl mix all ingredients together except for the wrappers and cooking oil.
  2. Ready your wrappers and place 1 heaping teaspoon of mince mixture on one half of the wrappers. Brush ends with cold water then fold and seal ingredients in the middle.
  3. In a large heavy pan add oil and pan fry gyoza, cook for 2 minutes or until bottom is browned.
  4. Add ½ cup of boiling water, cover pan with lid then cook for 5 minutes. If you don’t have large enough pans do this in batches and do not over crowd.
  5. Remove from pan then serve with soy sauce.



28 Responses

  1. So beautifu. Your pleats are so perfect, that’s the bit I struggle with a lot! I love the combination of chicken & prawn, (I often opt for crab & pork myself.) There’s something so lovely about those seafood flavours and silky steamed meat… πŸ™‚

  2. Gyoza are a favourite of mine! I make them a few times a year in huge batches so I always have some in the freezer.

    Girlinafoodfrenzy, I make mine with pork but never thought to add crab. I’m going to try that next time πŸ™‚

  3. You always make the most wonderful food Raymund.
    πŸ™‚ Mandy

  4. Eri says:

    Oh. absolutely amazing, I have to do them!

  5. foodjaunts says:

    You can never go wrong with gyoza, I almost always order them when I’m out. Nice fold technique!

  6. Karen says:

    I love your combination of ingredients…and they are made so prettily.

  7. Caroline says:

    LOVE gyoza!! Yours are gorgeous, and sound delicious.

  8. Shirley says:

    Yum! I never made the connection between the words gyoza and jiao zi, neat to know.

  9. These are addictive. Yours look fantastic.

  10. jlaceda says:

    Your gyoza looks amazing! Very professional quality! Mine always turn out kind of sloppy since I am not an expert “pincher” of gyoza wrappers πŸ™

  11. Michelle says:

    I’ve been trying to perfect my dumpling pleats. You give me hope!

  12. Eha says:

    Absolutely love gyoza! Sometimes make them too: panfry, then steam under cover – yum πŸ™‚ ! Now, a Q: you say Japanese, so have quite a few on blog pages lately. I always thought this was a quintessential Shanghai dumpling. I’m not about to go hunting for Kylie Kwong’s ‘My China’ [am certain you know the book: cookery book of the year a few years back around the world]: am certain she had it under her Shanghai chapter also? Can you elucidate???

    • rsmacaalay says:

      Yes I know Kylie one of my faves and yes this originated from dumpling called Jaozi, the name even came from Jaozi (pronounced as jaw-za, I think)

      • Eha says:

        Thanks heaps! Now we all know – I really thought my memory was deteriorating πŸ˜€ ! And the pronunciation, which I’m certain you have right, would explain the Japanese spelling!!!

  13. surely ill be making this soon! thanks for sharing! πŸ™‚

  14. Nami | Just One Cookbook says:

    Your gyoza look perfect! I just made tons 2 days ago. Kids can eat quite a bit…but I’m really fast at making them now after many years of practice! I can open a gyoza store. LOL.

  15. I lived near Darjeeling for a few months to do some teaching there, and Gyoza’s was a favourite – I love them! I remember learning to make these with the family I stayed with. Thank you for sharing the recipe – it brings back such fond memories!

  16. Anna says:

    will be making this tomorrow but i’ll have to remove the prawns to the recipe

  17. joshua ramilla says:

    Maka kain dn jan.

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