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How to make Japanese Gyoza from scratch
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Gyoza Japanese Dumplings from scratch

This easy Japanese dumpling gyoza recipe is tasty and savory. It contains pork or chicken filling and delicious dipping sauce - all made from scratch.
Prep Time 20 minutes
Cook Time 10 minutes
Resting time 1 hour
Total Time 1 hour 30 minutes
Servings 4 people
Author Joost Nusselder
Cost $10


Gyoza skins

  • 300 grams flour white
  • 1/2 tsp salt
  • 1 tbsp vegetable oil
  • 1 tbsp sesame oil
  • 250 ml water for boiling


  • 500 grams chicken or pork minced meat
  • 1 head bok choy Chinese cabbage
  • 2 cm fresh ginger grated
  • 2 cloves garlic grated
  • 1 spring onion finely chopped
  • 1 tbsp oyster sauce
  • 1/2 tsp sugar
  • 1/2 tsp salt
  • 1/2 tsp ground pepper
  • 1/2 tsp chilli flakes ground

Dipping Sauce

  • 1 splash soy sauce
  • 1 splash lime juice or lemon
  • 1 splash chili oil


  • In a large bowl, add the flour and salt.
  • Add in the boiling water and stir with a fork until dough forms.
  • Roll dough into a big ball and cover it for one hour.
  • During this time, mix together the ingredients for the meat filling and stir until the ingredients well mixed together. Chill the mixture in the fridge.
  • To make the gyoza skins, roll out the dough and knead for 5 minutes.
  • Cut the dough into 3 equal parts and roll each into a ball shape.
  • Roll and stretch out each ball as thin as you can.
  • Cut circular disk shapes using a cookie cutter.
  • Take one skin into your palm and add a spoonful of filling.
  • Wet the edge of the dough with a bit of water and fold over the dumpling to seal it.
  • Pinch the edges to create a pleated effect, this holds the dumplings together while cooking.
  • Take a large frying pan and add vegetable oil to start frying the dumplings. The dumplings should be fried for approximately 3 minutes until golden brown on the bottom.
  • Add 100 ml of water to the pan and cover the dumplings. They will steam there for another two minutes or so.
  • Once done, drizzle some sesame oil on the edges of the pan to add flavor.
  • Serve with dipping sauce while hot.