Japanese Food

Gyoza (Japanese Pan-fried Dumplings)



Store-bought gyoza wrapper
Oil, for pan-frying
Water, for steaming


8 oz ground pork
2 oz cabbage, shredded and cut into small pieces
1 thumb-sized ginger, peeled and grated
1 clove garlic, peeled and grated
1/2 tablespoon cornstarch
1 1/2 tablespoons Mizkan (Bonito Flavored) Soup Base or 1 tablespoon soy sauce
1/2 tablespoon sake
3 dashes white pepper
1/2 teaspoon sesame oil
1 tablespoon chopped scallion, green part only
Pinch of salt

Ponzu Dipping Sauce:

4 tablespoons Mizkan AJIPON® Ponzu or regular Japanese Ponzu
1/2 teaspoon sesame oil


In a bowl, combine all the ingredients in the Filling and blend well. The Filling should be sticky and cohesive.

In a dipping bowl, combine the Ponzu with the sesame oil. Stir to blend well.

To assemble the gyoza, place a piece of the gyoza wrapper on your palm or a flat surface. Scoop about 1 teaspoon of the Filling onto the center of the wrapper. Dip your index finger into some water and moisten the outer edges of the dumpling wrapper. Fold the gyoza over, press and seal the left end.  Pinch to secure tightly. A nicely wrapped gyoza should have a crescent shape.

In a pan, heat up oil over medium heat. Cook gyoza and cover with the lid. Pan-fry the gyoza until color turns golden brown and texture becomes crispy.

Stir-fry pan and cover the lid immediately. Continue to cook the gyoza for a couple of minutes to crisp up the bottoms.

Remove the gyoza from the skillet or pan and serve it with the Ponzu dipping sauce.


Serve and enjoy!

Cook’s Notes:

You may use a Japanese Grater or they call it Microplane, to grate the ginger and garlic.

Buy a good gyoza wrapper. Gyoza wrapper is normally thicker versus other dumpling wrapper.

If gyoza wrapper is not available in your area, you can use pot sticker wrapper, or Chinese jiaozi wrapper.