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+ servings


The recipe for authentic Japanese Gyoza filled with pork, cabbage and shiitake mushrooms and served with a delicious dipping sauce.

Course Main
Cuisine Japanese
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes


  • 40 gyoza wrappers
  • tbsp vegetable oil for frying each batch of gyoza
  • ¼ cup water for frying each batch of gyoza
  • 1 tbsp sesame oil for frying each batch of gyoza


  • 290 gms – 10 oz. ground pork
  • 140 gms – 2-3 cabbage leaves
  • 1 or 2 green onion/scallion
  • 2 shiitake mushrooms
  • 1 clove garlic minced
  • 1 tsp ginger grated


  • ½ tbsp sake
  • ½ tbsp sesame oil
  • 1 tsp soy sauce
  • ¼ tsp salt
  • Freshly ground black pepper

Dipping Sauce

  • 1 tbsp rice vinegar
  • 1 tbsp soy sauce
  • tsp La-Yu Japanese chili oil, or chilly flakes to taste (optional)


  1. Microwave the cabbage leaves for 1 minute and chop them into very small pieces. Mince the green onion and shiitake mushrooms as well.
  2. Combine the pork and seasoning and knead the mixture with your hands until sticky.
  3. Add the rest of the filling ingredients and knead again.
  4. Wet the edge of a gyoza wrapper with water. Hold it on one palm, and put a tablespoon of filling in the center. Gently fold it in a semi circle and make the pleats. Check this post for a tutorial on how to make the pleats.
  5. Heat the oil in a large non-stick frying pan over medium high heat. When the pan is hot, place the gyoza in a single layer, flat side down.
  6. When the bottom of the gyoza turns golden brown, add ¼ cup of water to the pan.
  7. Immediately cover with a lid and steam the gyoza for about 2 minutes or until most of the water evaporates.
  8. Remove the lid and let any remaining water evaporate. Add the sesame oil and cook, uncovered, until the gyoza is nice and crisp at the bottom. Transfer to a plate.
  9. For the dipping sauce, combine all the ingredients in a small bowl and mix well.
  10. Serve the gyoza with the dipping sauce.

Recipe Notes

You can freeze the gyoza before cooking. Put them on a baking tray leaving some space in between to keep them from sticking, and put the tray in the freezer. When frozen, transfer them into a Ziploc bag and store them in the freezer for up to one month. You can cook them from frozen.