How to Make Japanese Fried Dumplings (Yaki Gyoza aka “pot stickers”)

Yaki Gyoza is the Japanese version of a Chinese dumpling which is extremely popular in Japan and China, as well as other places besides Asia, especially the U.S. A gyoza usually consists of some type of ground meat (we’re working with pork today, which is the most popular Japanese meat for use in gyoza) and/or a vegetable filling which is prepared first and then wrapped in a thin piece of dough called a gyoza skin specifically designed for this use. It is then sealed by crimping the edges together (only one side is actually crimped–you’ll see). Gyozas aren’t wontons: wontons are usually served in broth whereas gyoza are normally served on their own with a dipping sauce on the side, plus the ingredients for the wrappers are different.

What to do

I’ve got an excellent video here to show you precisely how

to make your own yaki gyoza at home. The yaki gyoza is the most popular form of gyoza in Japan: it is distinct from other gyoza and Chinese wonton in that they are fried in a pan on one side with a splash of oil, then you add some water, boil/steam with a lid on until the water is almost completely evaporated, then you

add more oil (we’re using sesame oil today) and fry until that one side is brown, and then serve (the other side is not fried). Here’s the video, and I’ll give you a list of ingredients afterward (they also appear at the end of the video):

Ingredients (this makes 25 gyoza):

  • 120g Ground Pork (4.23 oz)
  • 100g Cabbage (3.53 oz)
  • 50g Onion (1.76 oz)
  • 50g Nira – Garlic Chives (1.76 oz)


  • 1/2 tbsp Soy Sauce
  • 1/2 tsp Sugar
  • A pinch of pepper
  • 1 tbsp sake
  • 1/2 tbsp sesame oil
  • 1 tbsp potato starch
  • 1 tsp grated garlic
  • 1/2 tsp grated ginger
  • 1/2 tbsp oyster sauce or 1 tsp chinese soup base


  • 25 Gyoza Skins
  • 1 tbsp Sesame Oil
  • Flour for dusting

– Gyoza Sauce –

  • 1 tbsp black/white vinegar
  • 1 tsp soy sauce
  • Rayu – a type of chili oil – or sesame oil

Additional Resources and Further Reading

For further investigation into Asian style dumplings, check out a book called Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More by Andrea Nguyen.

I found two more excellent yaki gyoza recipes if you’re interested at Taste of Zen and My Cooking Hut (this one looks especially good).