Fried Gyoza (Japanese Dumplings)


These Japanese dumplings are filled with a flavorful blend of ground beef, cabbage, and spices, then fried to crispy perfection. Perfect as a snack or appetizer, these gyoza are sure to satisfy your cravings for something savory and delicious!

Preparation time: 30 minutes
Cooking time: 10 minutes per batch
Resting time: N/A
Total time:
Serves: makes about 24 dumplings


  • 24 round gyoza wrappers
  • 250g ground beef
  • 1 cup finely chopped cabbage
  • 2-3 green onions, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, minced
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons vegetable oil, for frying
  • Water, for sealing dumplings

Dipping Sauce:

  • 3 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon chili oil (optional)
  • 1 teaspoon finely chopped green onion (optional)


  1. In a large bowl, combine ground beef, chopped cabbage, green onions, garlic, ginger, soy sauce, sesame oil, salt, and pepper. Mix well to combine.
  2. Place a gyoza wrapper on a clean surface. Spoon about 1 tablespoon of the beef mixture into the center of the wrapper.
  3. Dip your finger in water and run it along the edge of the wrapper. Fold the wrapper in half and pinch the edges to seal, creating a half-moon shape. Pleat the edges if desired.
  4. Heat vegetable oil in a large skillet over medium-high heat. Place the gyoza in the skillet in a single layer, flat side down. Cook for 2-3 minutes, until the bottoms are golden brown.
  5. Carefully add water to the skillet, about 1/4 cup, and immediately cover with a lid. Steam the gyoza for 5-6 minutes, or until the beef is cooked through and the wrappers are translucent.
  6. Remove the lid and let the remaining water evaporate. Cook for an additional 1-2 minutes, or until the bottoms are crisp and golden brown.
  7. Remove the gyoza from the skillet and serve hot with the dipping sauce.

Dipping Sauce:

In a small bowl, combine soy sauce, rice vinegar, sesame oil, chili oil (if using), and finely chopped green onion. Mix well.

Gyoza can be frozen before or after cooking. To freeze, place them on a baking sheet lined with parchment paper and freeze until solid. Transfer to a freezer bag or container for storage. Cook frozen gyoza by adding an extra 1-2 minutes to the cooking time.

Nutritional Info:
Calories: 70
Carbs: 7g
Protein 4g
Fat 3g

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