Crispy Gyoza Recipe: How to Fold Japanese Dumplings

Gyoza are Japanese dumplings, first pan-fried until golden brown and crispy, then steamed, resulting in a tender chew and juicy, cooked filling. Traditionally, gyoza contain a filling of ground pork, green onions, garlic, and occasionally cabbage, but vegetarian versions may feature shiitake mushrooms and other assorted veggies. Gyoza are served with a dipping sauce, usually soy sauce combined with rice vinegar and a bit of rayu/la-yu, or chili oil.

Japanese gyoza derive from Chinese jiaozi, a dish brought home by Japanese soldiers returning from China after WWII. Though there are many different jiaozi styles throughout China—including those that are only steamed and fried, like wontons—it’s the guotie pan-fried and steamed jiaozi found in Northern China (known in the West as “potstickers”) that became the preferred style of Japanese gyoza.

The use of pre-made gyoza wrappers in Japanese restaurants has led to the perception that gyoza are generally thinner-skinned than their Chinese counterparts, which tended to be made by hand, but this is more of a preference and less of a hard rule. The two differ mostly in flavor profile: Gyoza have more pronounced garlic flavor, while Napa cabbage plays a more dominant role in jiaozi filling.

Like any folded dumpling, learning to master a gyoza’s pleats takes a little practice.

1. 1. Prepare a small water bowl. First, prepare a small bowl of water and place it near your workstation. You’ll use the water to wet your fingers and seal the edges of the wrappers.
2. 2. Hold and pinch. Hold a wrapper in the palm of your non-dominant hand, then place a small amount of filling (a scant tablespoon) in the center. With the index finger of your other hand, lightly wet the edges of the wrapper with a little water.
3. 3. Fold and pleat. Fold the wrapper up and over the filling. Beginning on the corner nearest your free hand, make a pleat using your thumb. Pinch to seal with the thumb and index finger of the hand holding the gyoza.
4. 4. Repeat. Repeat about five more times, gathering the wrapper towards the existing pleats—this will begin to give it a crescent shape, with the flat side resting against your palm. Gently press the pleats once more to seal as needed, taking care not to disturb the folds and set them aside. Repeat with the remaining filling and wrappers.