I was in need of a “fun” food project this week and made homemade pork gyoza, which is a sort of update of a recipe I came up with about six years ago (whoa! ), Pork & Ginger Pot Stickers. I altered the filling a bit before deciding to experiment with the more conventional (and more challenging) pleated folding technique. These delicious little dumplings are ideal for storing in the freezer so that you can cook them as a go for your meals.


Gyoza is an authentic Japanese pan-fried dumpling made of a delicate wrapper and then packed with vegetables that have been seasoned and meat (or simply vegetables) filling. Gyoza is cooked in a pan to make a deliciously crisp bottom before being briefly steamed to create a soft final. This recipe is my take on this traditional Japanese food, and if you’re looking to make an authentic recipe, watch the video below of how they are prepared and find out more about these tasty dumplings. Make sure to check out the recipe to make Gyoza from the Just One Cookbook.


If you’d prefer to stay clear of pork, then you can substitute for ground turkey or chicken. OR You can chop fresh shrimp and add it as. Be sure that it’s chopped or ground to a fine powder so that it cooks fast in the Gyoza.


After you’ve finished making and folding your gyoza pork, store it in a freezer. This means you can have them in your freezer and then throw them into a pan whenever you feel the urge. Therefore, go ahead and make an entire batch and reap the rewards when you need them! In order to freeze Gyoza, place them on a parchment-lined baking sheet to ensure they’re not touching, then freeze until they’re solid and then transfer into a freezer bag that is heavy-duty to store them longer.

Gyoza that has been frozen can be dropped straight from the freezer in the boiling water in a pot to cook. Allow them to boil for about 3-5 minutes, at least until they begin floating, and then cook as described below.


Let’s not forget about the price… While I used premium meat, the tiny men cost around $0.18 per. An appetizer made of Pork Gyoza at a restaurant can easily cost between $6 and $8, depending on the number. Perhaps six? That’s about $1 per person at a dining establishment.


4 cups of finely chopped or shredded cabbage ($1.42)

2 Tbsp canola, or vegetable oil, divided ($0.04)

Three green onions ($0.44)

Two cloves of garlic ($0.16)

1 Tbsp grated ginger ($0.10)

1/2 Tbsp soy sauce ($0.05)

1 tsp sesame oils ($0.11)

1/2 lb. minced pork ($3.00)

50 gyoza wrappers or wontons ($3.69)


Sauté the cabbage in 1 Tbsp vegetable oil or canola in a large, heavy skillet at medium-low heat until it is wilted to half its size. Transfer the cabbage to a bowl.

Cut the green onions into slices, mince the garlic, and chop or grate the ginger. Add the garlic, onions, ginger, soy sauce, sesame oil, and ground pork to the bowl together with cooked cabbage. Massage the ingredients with your hands until it’s well blended and a little tacky or sticky in texture.

Pour approximately one teaspoonful of the mixture into the middle of the wrapper. Dip your finger in water and soak the outer edges inside the wrapper. Fold the wrapper inwards over the filling, then pinch the edges to seal (here is a video that demonstrates different ways of folding).

Once you’re it is time to cook the Gyoza, cook one tablespoon of vegetable oil or canola in a non-stick pan at a moderate temperature. In small groups, add the Gyoza to the seam facing up and cook until the bottom becomes golden and crisp. Utilizing the lid to protect yourself from the Gyoza, pour approximately 12 to 1/3 cups of water into the skillet. Then, quickly put the top over to keep the steam out and splash. The Gyoza will steam in the skillet for about 1-2 minutes or until the majority of the water has been boiled off. Take off the lid and let the Gyoza simmer for another minute or until the Gyoza’s bottom is crisp again. Serve hot.

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