Recipe: Japanese Dumplings (Gyoza)


 When my dad was a young man he served a two-year mission for our Church in Japan.  He fell in love with the language, culture, food and people and we were raised with slivers of Japan in our family life as a result.  We’d have regular Japanese meals that my very American mom had mastered, and this dish was always saved for special Sunday dinners.  I have been wanting the recipe for years!  Little did I know that all along she’d just been getting it off the wanton wrap package.  Whether they are very authentic or not, they are delicious.  So here is the beautiful and delicious recipe for Gyoza that had a huge part in my childhood, care of Nasoya Round Wraps.  And my mom.

Gyoza (Japanese Dumplings)
Serves 6
A deliciously browned pork dumpling that originates in Japan.
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
  1. 1 package round dumpling wraps
  2. canola oil for cooking
  3. 1 cup water as needed
  4. 4 cups Napa cabbage, shredded
  5. 1 tablespoon green onion, minced
  6. 1/4 cup water chestnuts, chopped
  7. 1 pound ground pork
  8. 1 tablespoon soy sauce
  9. 1/2 teaspoon ginger
  10. 1 teaspoon sesame oil
  11. 1/2 teaspoon salt
  12. 1 tablespoon soy sauce
  13. 1 tablespoon rice vinegar
  1. In a large bowl combine cabbage, onion, water chestnuts, pork, 1 tablespoon soy sauce, ginger, sesame oil and salt. Mix with hands until incorporated.
  2. In a large skillet over medium heat, cook pork mixture until pork is cooked through, stirringly regularly.
  3. If you have a food processor, place cooked pork mixture in and process until mixture is coarsely fine. If not, skip this step.
  4. Take one dumpling wrap at a time and place a spoonful of pork mixture in the middle. Wet the edges of the wrap and fold over once, encompassing the pork mixture, and pinch closed. Fold each corner of the half-circle towards each other and pinch together to form the shape shown in the picture. Repeat until you have made as many dumplings as you want, or until the pork mixture is gone. You can label and freeze the pork mixture for future use, as well.
  5. In a large skillet, heat 1 teaspoon of Canola oil over medium heat. Place dumplings in skillet without touching each other.
  6. Cook for about 4 minutes, until lightly browned on the bottom.
  7. Turn each dumpling over.
  8. Pour an about 1/4 cup water, cover with a lid and cook until water cooks off, about 5 more minutes. Repeat with remaining dumplings.
  9. Combine the remaining soy sauce with the rice vinegar for dipping sauce and serve with dumplings.
  1. Wanton wraps can usually be found in the produce section of any grocery store.
Adapted from Nasoya Round Wraps
Adapted from Nasoya Round Wraps
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