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Japanese Style Gyoza with "wings"

Updated: Apr 25

Japanese gyoza is a popular dish for all generations, but what are they? What's the difference between Japanese gyoza and traditional Chinese dumplings?

We're here to teach you what they are and how you can make them at home!



JCAA offers a Bronze certification Chef Training Course where you can learn about gyoza and Japanese dishes. Limited spots are available for each session.

What is "Gyoza"?


Gyoza are Japanese dumplings typically filled with a savory mixture of ground meat (usually pork), cabbage, garlic, ginger, and green onion, wrapped in a thin dough. They’re mostly pan-fried until crispy on the bottom, then steamed to keep the top tender and juicy—this style is called yaki-gyoza. Other variations include sui-gyoza (boiled) and age-gyoza (deep-fried).


Japanese Gyoza vs Chinese Jiaozi


Gyoza came from the Chinese jiaozi, but they're quite different in shape, ingredients, and other aspects...

  • The Dish

Japanese gyoza are usually served as a side dish along with rice. Meanwhile, the traditional Chinese jiaozi are *mainly served as a main dish on festive occasions. It's like Osekihan in Japan.

*differs depending on the area of China

  • Shape

Both dumplings have flaps on the top closing the fillings inside, but Japanese gyoza often have "wings" made from starch or flour mixed with water. It connects the pieces together and creates a crispy base. Chinese jiaozi are more round in shape, and they do not have the "wings".


  • Flavour

Japanese gyoza are savory since they are meant to be eaten as a side dish, as we mentioned earlier. Chinese jiaozi tends to be more heavily seasoned.


  • Ingredients

Japanese gyoza uses one ingredient that the Chinese jiaozi do not use. Garlic is something that is always included in gyoza. However, in Chinese jiaozi, there is no garlic included. Both Japanese and Chinese often get surprised by this fact since some Japanese thought adding garlic was the traditional Chinese way to make dumplings.


  • Wrapper

Japanese gyoza mainly use store-bought wrappers. They are pretty thin, and this thin wrapper creates a crispy texture. Meanwhile, Chinese jiaozi use homemade wrappers, making them thicker and chewier.


  • Filling

Japanese gyoza has a basic list of ingredients for the filling, such as ground pork, cabbage, leek, napa cabbage, green onion, ginger, and garlic. In China, people often have their own combinations of ingredients they use for the filling, making each of them unique.


  • Cooking Method

Japanese gyoza are pan-fried, while Chinese dumplings are commonly boiled or steamed. Both gyoza and jiaozi have all versions using different cooking methods, but it's more common to see pan-fried gyoza in Japan and boiled or steamed jiaozi in China.

**All gyoza variations in Japan:

  • Pan-fried gyoza = Yaki-gyoza

  • Boiled gyoza = Sui-gyoza

  • Fried gyoza = Age-gyoza

  • Steamed gyoza = Mushi-gyoza

-Recipe-

Japanese Gyoza with Wings

Servings: 20~25 gyoza Prep time: 30mins Cook time: 20~25 mins

crispy Japanese gyoza with wings
Gyoza made by our student in the JCAA Chef Training Course

  • Filling

  • 200g (about 7oz) of ground pork (Choose one that contains some fat)

  • 200g (about 7oz) of finely chopped napa cabbage

  • 2 green onions (finely chopped)

  • 1 clove of garlic (minced)

  • 1 teaspoon of grated ginger

  • 1 tablespoon of soy sauce

  • 1 teaspoon of sesame oil

  • A pinch of salt and pepper

  • Wrappers:

    • 20~25 round gyoza wrappers (available at most Asian grocery stores)

  • For Cooking:

    • 1 tablespoon of vegetable oil

    • 1/2 cup of water

  • For the Crispy Wings:

    • 1 tablespoon of potato starch

    • 1/4 cup of water

  • Dipping Sauce (Optional):

    • 2 tablespoons of soy sauce

    • 1 tablespoon of rice vinegar


Directions

  1. Place the chopped cabbage in a bowl. Sprinkle a pinch of salt and leave it for about 10 minutes. After 10 minutes, squeeze the water out. Make sure it’s squeezed hard enough to avoid soggy gyoza.

  2. Combine ground pork, squeezed cabbage, green onions, garlic, ginger, soy sauce, sesame oil, salt, and pepper in a bowl and mix well.

  3. Wrap the Gyoza:

    1. Place the filling in the center of the wrapper.

    2. Moisten half of the edges using your finger to take some water.

    3. Fold and pleat (optional) to seal firmly.

  4. Prepare the Crispy Wings: 

    1. In a small bowl, whisk together the 1 tablespoon of potato starch and the ¼ cup of water until smooth and lump-free. 

  5.  Heat the vegetable oil in a large, non-stick skillet or frying pan over medium-high heat.

  6. Arrange the gyoza in the pan in a single layer, flat-side down. Don't overcrowd; cook in batches if necessary.

  7. Cook for 2-3 minutes, or until the bottoms of the gyoza are golden brown and crispy.

  8. Pour in the ½ cup of water into the pan. Immediately cover the pan with a tight-fitting lid.

  9. Let the gyoza steam for 3-5 minutes, or until most of the water has evaporated and the wrappers look slightly translucent.

  10. Remove the lid and pour the wing mixture made in step 4 evenly around the gyoza in the pan. Try to distribute it so it fills the gaps between the dumplings.

  11. Continue cooking uncovered over medium heat for another 5-7 minutes, or until all the liquid from the slurry has evaporated and a thin, crispy, golden-brown "wing" has formed connecting all the gyoza. Be careful not to burn the wing.

  12. Once the wing is nicely browned and crispy, and the bottoms of the gyoza are also crisp, turn off the heat.

  13.  To serve, place a large plate upside down over the pan. Carefully and quickly flip the pan over so the hane-tsuki gyoza with the attached crispy wings are now on the plate. 

  14. The wings should break into individual crispy pieces as you serve the gyoza. Serve hot with the optional dipping sauce.

  15. Enjoy!


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