Anita Dieckhöfer
Gyoza is a type of dumpling from Japan. Can be eaten alone as a dumpling or as a complement when eating ramen. Gyoza can be made using protein (chicken or pork) or it can also be made into a vegetarian style.
Course Main Course, Side Dish
Cuisine Japanese
Servings 4 people



  • gyoza wrappers
  • cooking oil
  • water
  • sesame oil

Filling Ingredients:

  • 400 gr 400 gr minced chicken thight fillet (if you want to make a vegetarian version, replace it with cabbage or chicory)
  • 300 gr chopped cabbage
  • 3 pcs spring onions
  • 4 tbsp cooking oil
  • 6 tbsp water
  • 3 tbsp sesame oil
  • 4 tbsp soy sauce
  • 1 tsp salt
  • 3 tsp sugar
  • 4 cloves garlic (grated)
  • 3 cm Ginger (grated)

Dipping Sauce:

  • 4 tbsp soy sauce
  • 4 tbsp rice vinegar
  • 2 tsp sesame oil
  • 2 tsp chili oil (optional)



  • Prepare a large bowl then add all the filling ingredients and mix evenly.
  • Place 2-3 teaspoons of the filling into the centre of the gyoza wrapper. Moisten the edges of the wrapper with a little water and then bring the sides up over the filling and pleat and seal. Place on a tray lined with baking paper. Repeat the process until all the filling is finished.
  • Heat a 20 cm pan (base measurement) and add 3 tbsp oil. Arrange dumplings in the pan in a radial pattern (until the entire base pan is full). Add water until half of the surface of the dumplings is covered by water.
  • Cover the pan and cook until the water is completely absorbed by the dumplings.
  • Add 3 tbsp sesame oil, cover the pan again and cook until the bottom of the dumplings is crispy and brownish. Repeat the process until all the dumplings are finished.
  • Mix all ingredients dipping sauce into a bowl.
  • Serve the dumplings with the dipping sauce. Dōzo omeshiagarikudasai!