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Don’t be intimidated by the idea of making dumplings; once you find gyoza wrappers at your grocery store, the most difficult part is over.

From there, all you need to do is fill and fold, before pan-frying and steaming to finish. No dumplings are complete without a dipping sauce, and ours is the perfect mix of tart and sweet. There’s no better Sunday night dinner, so double or triple the batch and freeze to enjoy weekly.

How to Make It

Difficulty: Easy

Overall Time: 1 hr

Prep Time: 35 min

Cook Time: 25 min

Serves: 4 to 6



  • 1 cup finely chopped green cabbage
  • ½ tsp fine sea salt
  • ½ lb ground pork
  • 2 tbsp soy sauce
  • 2 tbsp cornstarch
  • 2 green onions, minced
  • 1-inch piece of ginger, peeled and finely grated
  • 2 garlic cloves, peeled and finely grated
  • 1 tsp toasted sesame oil
  • Freshly ground black pepper
  • 24 to 30 wrappers
  • 2 tbsp neutral oil, divided

Dipping Sauce

  • ½ tbsp sesame seeds
  • 2 tbsp soy sauce
  • 1 tbsp rice wine vinegar
  • 1 small green onion, minced
  • 2 tsp sugar
  • 1 tsp toasted sesame oil
  1. For the gyozas, add cabbage and salt to a large bowl. Using your hands, massage cabbage and salt together until juicy. Transfer cabbage to a clean dish towel, roll up and wring towel to remove excess liquid. Return cabbage to bowl. Add pork, 2 tbsp soy sauce, cornstarch, 2 minced green onions, ginger, garlic and 1 tsp sesame oil. Season with pepper, then mix vigorously by hand or with a fork until pork mixture begins to stick to the sides of the bowl, about 1 to 2 minutes. Season with pepper. Cover and refrigerate until chilled, about 30 min.
  2. Meanwhile, make the dipping sauce. Heat a small pan over medium. When hot, add sesame seeds and toast, stirring often, until golden and fragrant, approximately 2 to 3 minutes. Transfer to a small bowl, then add 2 tbsp soy sauce, rice wine vinegar, 1 minced green onion, sugar and 1 tsp sesame oil. Stir until sugar is dissolved. Cover and set aside until ready to serve.
  3. Line a baking sheet with parchment. Fill a small dish with cold water. Working with one gyoza wrapper at a time, dip your finger in the water and wet the edge of the wrapper. Cover remaining wrappers with a towel. Scoop 1 tbsp filling onto the wrapper. Fold wrapper in half over filling, then press to seal at the top. Fold each side toward the middle, creating two or three pleats per side. Press firmly to seal, wetting any dry edges, as needed. Place gyoza on the prepared baking sheet, seam-side up. Cover formed gyoza with a towel to keep from drying out. Repeat with remaining wrappers and filling.
  4. Heat a large non-stick pan over medium. Add 1 tbsp neutral oil, then half of the gyoza in a single layer without touching. Cook until bottoms begin to brown, approximately 2 to 3 minutes. Reduce heat to medium-low, then carefully add ½ cup water, cover and cook until wrappers are translucent, and filling is cooked through, about 6 to 8 minutes. Remove lid and continue to cook until water is absorbed and bottoms are golden-brown, about 2 to 3 minutes. Transfer cooked gyoza to a serving platter. Repeat pan-frying and steaming with remaining neutral oil and gyoza. Serve with dipping sauce.


Look for gyoza wrappers at the grocery store in the refrigerated section near the fresh Asian noodles or in the freezer aisle near the frozen dumplings and spring roll wrappers. They are sometimes called dumpling wrappers and measure about 3½-inches in diameter. Wonton wrappers are usually square and will work but your finished gyoza will look a bit different.

Easy Gyoza Dumplings by Casa de Suna
Easy Gyoza Dumplings by Casa de Suna

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