Crisp, golden gyoza—especially when it’s packed with juicy, savoury pork and accompanied by a tangy dipping sauce and a refreshing cabbage salad is a beautiful dish no matter the time of year. Japanese pork gyoza is the kind of dish that feels like a treat but is humble at heart, making it a brilliant addition to any home cook’s repertoire.
At its core, Japanese pork gyoza is dumpling comfort food. Think of them as little crescent-shaped parcels of joy, usually pan-fried until the bottoms are deliciously crisp, then steamed to keep them tender and juicy. The contrast between the crispy base and the soft upper casing is one of the many reasons people adore these dumplings. The filling? A beautiful blend of ground pork, garlic, ginger, and usually a touch of spring onion and cabbage for balance.
While you could easily devour a tray of gyoza on their own, it’s the accompaniments that elevate the experience. Let’s talk sauce—arguably the unsung hero of the dish. A good dipping sauce brings all the flavour elements together. The classic version usually includes soy sauce, rice vinegar, and a dash of sesame oil. Add a hint of chilli or a few slivers of garlic and you’ve got a tangy, savoury, slightly spicy sauce that’s practically drinkable (if you’re anything like me).
Now, alongside this flavour bomb of a dumpling, a finely sliced cabbage salad offers a lovely contrast. It’s clean, crisp, and refreshingly simple. Lightly dressed with rice vinegar, maybe a pinch of sugar and salt, this salad acts as a palate cleanser between bites. It also helps balance the richness of the pork filling and the umami punch from the sauce.
What’s especially delightful about making Japanese pork gyoza at home is how interactive the process can be. Whether you’re pinching dumplings solo on a Sunday afternoon or roping in family members for a DIY dumpling party, there’s something wholesome and fun about assembling these little delights by hand. And while they might look fancy on the plate, they’re surprisingly forgiving—rustic folds are part of their charm.
Gyoza also lend themselves well to variety. Once you’ve got the technique down, you can experiment with different fillings, swap pork for mushrooms or chicken, and even try out different cooking methods like deep-frying or boiling. But I always come back to the pan-fried version—it’s got that golden, crispy bottom that’s hard to beat.
So next time you’re in the mood for something a little bit special but still homey and comforting, Japanese pork gyoza with dipping sauce and cabbage salad should be high on your list. It’s a dish that brings texture, flavour, and joy to the table—and isn’t that what good food is all about?
One of the best things about gyoza is how wonderfully adaptable they are when it comes to fillings. While the classic pork and cabbage version is the most iconic, there’s a whole world of flavour combinations you can explore, depending on your preferences or what you’ve got in the fridge. Here are some delicious gyoza filling ideas to inspire your next batch:
1. Chicken and Shiitake Mushroom
A lighter alternative to pork or beef, minced chicken pairs beautifully with earthy shiitake mushrooms. Add some garlic, ginger, scallions, and a splash of soy sauce, and you’ve got a comforting, umami-rich filling with a slightly milder profile.
2. Prawn and Garlic Chive
Seafood lovers often turn to prawn (or shrimp) gyoza for something a little more delicate. Chopped prawns mixed with finely sliced garlic chives and a bit of sesame oil offer a fresh, slightly sweet bite with a nice crunch. You can also mix in a little pork for added richness.
3. Tofu and Vegetable (Vegetarian-Friendly)
Firm tofu works well as a plant-based protein. Crumble it up and combine with finely chopped vegetables like cabbage, carrot, mushroom, and spring onion. Season well with soy sauce, garlic, and sesame oil to bring the flavours to life. It’s light, healthy, and surprisingly satisfying.
4. Lamb and Coriander
This one’s a bit unconventional for Japanese cuisine but makes for a bold and fragrant filling. Ground lamb with fresh coriander (cilantro), cumin, garlic, and chilli creates a fusion-style dumpling that’s full of character. It’s great for experimenting and works especially well with spicy dipping sauces.
5. Kimchi and Pork
For a Korean twist, mix chopped kimchi with minced pork. The fermented kick from the kimchi gives the gyoza a tangy, spicy edge that balances perfectly with the richness of the meat. Add a little sugar and sesame oil to round it all out.
6. Sweetcorn and Cheese
Yes, really! This fun, kid-friendly filling is popular in some Japanese eateries. Sweetcorn and mild melting cheese (like mozzarella) wrapped in a gyoza skin and fried until golden is a gooey, indulgent snack. It’s a nice change of pace and something a bit unexpected.
7. Spinach and Ricotta (Fusion Style)
Inspired by Italian ravioli, this filling uses cooked spinach and creamy ricotta cheese for a soft, savoury dumpling with a silky interior. Add a touch of nutmeg or black pepper, and it makes a great vegetarian option that’s rich without being heavy.
Gyoza are incredibly forgiving and open to experimentation. Whether you’re in the mood for something hearty, light, spicy, or indulgent, there’s a filling out there to suit your taste. Once you get comfortable with the folding and sealing, the possibilities are endless. Try mixing and matching ingredients to discover your own signature dumpling filling—you might just stumble on a new favourite!
Japanese Pork Gyoza
Equipment
Ingredients
For the gyoza
- 200 g pork minced
- 1 cup cabbage finely shredded
- 2 large spring onions scallions, very finely sliced
- 1 tsp fresh ginger grated
- 1 clove garlic crushed
- tbsp soy sauce
- 1 tbsp sesame oil
- ½ tsp salt
- ½ tsp white pepper or black pepper if unavailable
- 24 medium gyoza wrappers round dumpling skins
- 1 tbsp vegetable oil
- 100 ml water
For the dipping sauce
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- ½ tsp sesame oil
- chilli oil or a pinch of chilli flakes
For the cabbage salad
- 2 cups cabbage finely shredded
- 2 leaves lettuce large
- 1 tbsp rice vinegar
- ½ tsp sugar
- 1 pinch salt
Instructions
Prepare the filling:
- In a large bowl, combine the minced pork, shredded cabbage, spring onions, ginger, garlic, soy sauce, sesame oil, salt and pepper.200 g pork, 1 cup cabbage, 2 large spring onions, 1 tsp fresh ginger, 1 clove garlic, tbsp soy sauce, 1 tbsp sesame oil, ½ tsp salt, ½ tsp white pepper
- Mix well until the ingredients are evenly distributed and the mixture feels slightly sticky.
Assemble the gyoza:
- Place a gyoza wrapper in the palm of your hand.24 medium gyoza wrappers
- Spoon about 1 teaspoon of filling into the centre of the wrapper.
- Lightly brush the edge of the wrapper with water.
- Fold the wrapper in half, pressing at the top to seal, then make 3–4 small pleats along one side to create the classic dumpling shape.
- Repeat with remaining wrappers and filling, keeping the assembled gyoza covered with a damp tea towel to prevent drying out.
Cook the gyoza:
- Heat the vegetable oil in a large non‑stick frying pan over medium heat.1 tbsp vegetable oil
- Arrange the gyoza in a single layer, flat side down, leaving a little space between each.
- Fry for 2–3 minutes, or until the bases are golden brown.
- Carefully pour in the water, then immediately cover with a lid to steam.100 ml water
- Steam for 4–5 minutes, or until the water has evaporated and the wrappers are translucent and tender.
- Remove the lid and cook for a further minute to re‑crisp the bases.
Prepare the dipping sauce:
- In a small bowl, whisk together soy sauce, rice vinegar and sesame oil.3 tbsp soy sauce, 2 tbsp rice vinegar, ½ tsp sesame oil
- Add chilli oil or flakes if using.chilli oil
Make the cabbage salad:
- In a bowl, toss the shredded cabbage and lettuce with rice vinegar, sugar and salt.2 cups cabbage, 1 tbsp rice vinegar, ½ tsp sugar, 1 pinch salt, 2 leaves lettuce
- Let it sit for 5 minutes, then give it a final toss before serving.
Serve:
- Arrange the hot Japanese pork gyoza on a plate with the dipping sauce on the side and the lightly dressed cabbage salad alongside. Enjoy immediately while still warm and crisp!
13 comments
Super tasty and not as tricky to make as I thought.
The dipping sauce brought everything together and the cabbage salad was a refreshing surprise.
I added a few chilli flakes to the sauce for a bit of kick and it was perfect.
These pork gyoza were a massive hit with my kids. They loved helping to fold them, and the crispy base made them extra special.
hese turned out even better than the ones at my local Japanese restaurant.
They were so good, I could’ve eaten the whole plate myself.
My family couldn’t get enough of these! We ended up doubling the recipe the second time around.
I was a bit nervous about folding the dumplings, but once I got the hang of it, it was actually really fun.
The pork filling was juicy and flavourful, and that crispy base was just spot on.
Gorgeous Gyoza
Crispy, juicy, and full of flavour. That cabbage salad on the side was a clever touch—clean and sharp, exactly what the rich gyoza needed.
First time making gyoza and I’m hooked.
Rich dumplings, zingy sauce, and that crunchy cabbage salad—brilliantly done.