Crispy Pan-Fried Dumplings (Gyoza) with Dipping Sauce Recipe

Introduction

Crispy pan-fried dumplings, or gyoza, are a delicious and satisfying dish that’s perfect for any occasion. With a crispy bottom and juicy filling, these homemade dumplings are sure to impress. This guide will walk you through the process step-by-step for perfect results every time.

Ingredients

• 3 cups all-purpose flour, plus more for dusting
• 1 cup warm water (about 110°F)
• 1/2 teaspoon salt
• 1 pound ground pork (or ground chicken/turkey for a lighter option)
• 1 cup finely chopped Napa cabbage
• 1/2 cup finely chopped green onions
• 1/4 cup finely chopped shiitake mushrooms (optional)
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon grated fresh ginger
• 2 cloves garlic, minced
• 1 teaspoon sugar
• 1/2 teaspoon white pepper
• 1/4 teaspoon salt (or to taste)
• 2 tablespoons vegetable oil (or canola oil)
• 1/2 cup water
• 1/4 cup soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1/2 teaspoon chili oil (optional)
• 1/4 teaspoon minced ginger (optional)
• 1/4 teaspoon minced garlic (optional)

Instructions

1. Step 1: In a large bowl, whisk together the flour and 1/2 teaspoon salt.
2. Step 2: Gradually add the warm water to the flour mixture, mixing with a wooden spoon or your hands until a shaggy dough forms.
3. Step 3: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Adjust dryness or stickiness with small amounts of flour or water as needed.
4. Step 4: Form the dough into a ball, place it back in the bowl, cover with a damp cloth or plastic wrap, and let rest for at least 30 minutes.
5. Step 5: If using Napa cabbage, finely chop it and optionally blanch in boiling water for 30 seconds, then drain and squeeze out excess water.
6. Step 6: In a large bowl, combine ground pork (or chosen protein), cabbage, green onions, mushrooms (if using), soy sauce, sesame oil, grated ginger, minced garlic, sugar, white pepper, and salt.
7. Step 7: Mix all filling ingredients thoroughly by hand or with a spoon.
8. Step 8: Cook a small spoonful of the filling to taste and adjust seasoning as needed.
9. Step 9: After dough rests, lightly flour your work surface. Divide dough in half, keeping the unused half covered.
10. Step 10: Roll one half into a long rope about 1 inch in diameter.
11. Step 11: Cut rope into 1-inch pieces, making about 20-25 pieces per half.
12. Step 12: Flatten a piece into a small disc with your palm.
13. Step 13: Roll the disc into a thin circle about 3-4 inches in diameter, with the center slightly thicker than the edges.
14. Step 14: Place about 1 tablespoon of filling in the center of the wrapper.
15. Step 15: Fold wrapper in half, seal edges by pinching. For decorative pleats, make small folds along the edge and press firmly. Moisten edges with water if needed.
16. Step 16: Repeat for remaining dough and filling, placing finished dumplings on a lightly floured baking sheet to prevent sticking.
17. Step 17: Heat vegetable oil in a large non-stick skillet over medium heat.
18. Step 18: Arrange dumplings flat-bottom side down in the skillet without overcrowding.
19. Step 19: Cook for 2-3 minutes until bottoms are golden and crispy.
20. Step 20: Carefully pour 1/2 cup water into the skillet.
21. Step 21: Cover skillet immediately and reduce heat to low. Steam dumplings for 8-10 minutes until water evaporates and dumplings are cooked through.
22. Step 22: Remove lid, increase heat to medium, and cook an additional 1-2 minutes to re-crisp bottoms.
23. Step 23: Remove dumplings from skillet and serve immediately with dipping sauce.
24. Step 24: In a small bowl, combine soy sauce, rice vinegar, sesame oil, chili oil (if using), minced ginger, and minced garlic.
25. Step 25: Stir well and adjust seasoning to taste.

Tips & Variations

• For a lighter version, substitute ground chicken or turkey for pork.
• Blanch cabbage to remove excess moisture and prevent soggy dumplings.
• Use a non-stick pan and avoid overcrowding to achieve perfectly crispy bottoms.
• If you don’t want to make dough from scratch, pre-made gyoza wrappers work well.
• Add finely chopped shrimp or mushrooms to the filling for extra texture and flavor.

Storage

Store uncooked dumplings in an airtight container or freeze on a baking sheet before transferring to a bag; freeze for up to 1 month. Cooked dumplings keep well in the refrigerator for 2-3 days. Reheat by pan-frying or steaming to maintain crispness and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought dumpling wrappers?

Yes, store-bought wrappers are a convenient alternative and work well if you want to save time. Just skip the dough-making steps and fill as directed.

How do I prevent dumplings from sticking to the pan?

Use a non-stick skillet and enough oil to coat the bottom evenly. Also, avoid overcrowding the pan so the dumplings have room to crisp up properly.

Crispy Pan-Fried Dumplings (Gyoza) with Dipping Sauce Recipe

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★★★★★

5 from 67 reviews

• Author: Jack
• Total Time: 1 hour 30 minutes
• Yield: About 40–50 dumplings 1x

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Description

Learn how to make crispy pan-fried dumplings, also known as gyoza, with homemade wrappers and a flavorful pork and vegetable filling. This detailed guide covers dough preparation, filling composition, folding techniques, and the perfect pan-frying and steaming method to achieve golden, crispy bottoms and tender, steamed dumpling tops. The dish is served with a tangy, savory dipping sauce enhanced with soy, rice vinegar, sesame, and optional chili for a touch of heat.

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Ingredients

Scale 1x2x3x

Dough

• 3 cups all-purpose flour, plus more for dusting
• 1 cup warm water (about 110°F)
• 1/2 teaspoon salt

Filling

• 1 pound ground pork (or ground chicken/turkey for a lighter option)
• 1 cup finely chopped Napa cabbage
• 1/2 cup finely chopped green onions
• 1/4 cup finely chopped shiitake mushrooms (optional, but adds great flavor)
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon grated fresh ginger
• 2 cloves garlic, minced
• 1 teaspoon sugar
• 1/2 teaspoon white pepper
• 1/4 teaspoon salt (or to taste)

Cooking

• 2 tablespoons vegetable oil (or canola oil)
• 1/2 cup water

Dipping Sauce

• 1/4 cup soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1/2 teaspoon chili oil (optional)
• 1/4 teaspoon minced ginger (optional)
• 1/4 teaspoon minced garlic (optional)

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Instructions

1. Make the dough: In a large bowl, whisk together the flour and salt. Gradually add the warm water, mixing with a wooden spoon or your hands until a shaggy dough forms. Turn onto a floured surface and knead 8-10 minutes until smooth and elastic, adding flour or water as needed.
2. Rest the dough: Form the dough into a ball, cover with a damp cloth or plastic wrap, and let rest for 30 to 60 minutes.
3. Prepare the cabbage: Finely chop Napa cabbage. Optionally blanch in boiling water for 30 seconds, then drain and squeeze out excess moisture.
4. Make the filling: In a large bowl, combine ground pork, chopped cabbage, green onions, mushrooms (if using), soy sauce, sesame oil, grated ginger, minced garlic, sugar, white pepper, and salt. Mix thoroughly by hand or spoon.
5. Taste the filling: Cook a small spoonful in a pan or microwave until done, adjust seasonings accordingly.
6. Divide and roll dough: Lightly flour your surface. Divide dough in half, keep one half covered. Roll one half into a 1-inch diameter rope.
7. Cut and shape wrappers: Cut rope into 1-inch pieces (20-25 per half). Flatten each piece into a disc, then roll into 3-4 inch circles with slightly thicker centers.
8. Fill and fold dumplings: Place about 1 tablespoon filling in wrapper center. Fold in half to form a half-moon and pinch edges to seal, creating pleats if desired. Moisten edges with water if needed. Place on floured baking sheet to prevent sticking.
9. Repeat with remaining dough and filling: Continue rolling, filling, and folding dumplings, keeping finished dumplings floured and covered if needed.
10. Heat the pan: Warm vegetable oil in a large non-stick skillet over medium heat.
11. Add dumplings: Arrange dumplings flat-bottom side down in skillet without overcrowding.
12. Pan-fry dumplings: Cook 2-3 minutes until bottoms are golden brown and crispy.
13. Steam the dumplings: Pour 1/2 cup water into skillet, immediately cover with lid, reduce heat to low, and steam for 8-10 minutes until water evaporates and dumplings are cooked through.
14. Crisp dumplings again: Remove lid, increase heat to medium, and cook 1-2 minutes more until bottoms re-crisp.
15. Serve dumplings: Carefully remove dumplings and serve immediately with dipping sauce.
16. Prepare dipping sauce: In a small bowl, combine soy sauce, rice vinegar, sesame oil, chili oil, minced ginger, and garlic (if using). Stir to combine and adjust seasonings as desired.

Notes

• To prevent dumplings from sticking, keep them on a floured surface or baking sheet.
• If dough feels too sticky while rolling, dust with additional flour sparingly.
• Adjust filling seasoning by tasting a cooked sample before assembling all dumplings.
• Wrapping pleats not only seals dumplings, but also adds an elegant appearance.
• For a lighter version, substitute ground chicken or turkey for pork.
• Optional blanching of cabbage reduces moisture but is not mandatory.
• Serve with extra chili oil or soy sauce for additional dipping options.

• Prep Time: 1 hour 15 minutes
• Cook Time: 15 minutes
• Category: Appetizer
• Method: Frying
• Cuisine: Japanese

Keywords: pan fried dumplings, gyoza, homemade dumplings, crispy dumplings, Japanese recipe, pork dumplings, dumpling wrappers, dipping sauce