Gyoza are Japanese crescent-shaped dumplings with a springy bottom and juicy filling – one of the world's most beloved appetizers. The best part? Frozen gyoza are almost impossible to mess up, as long as you know the trick with a pan, water, and lid. Here's the full method.
What are gyoza?
Gyoza are the Japanese version of Chinese jiaozi: a thin wheat dough filled with ground meat (most often pork or chicken), cabbage, garlic, and ginger – or vegetables. The difference from other dumplings is the thinner dough and the cooking method: gyoza are fried and steamed simultaneously, so the bottom becomes golden and crispy while the top remains soft. If you want an overview of all dumpling types, we have a dedicated guide to dumplings.
How to cook gyoza from frozen (potsticker method)
- Heat the pan: Medium-high heat, 1–2 tbsp neutral oil.
- Fry: Place the frozen gyoza flat side down – do not thaw them first. Fry for 2–3 minutes until the bottom is golden.
- Steam: Pour in about 1 dl of water and immediately cover with a lid. Let steam for 6–8 minutes until the water is gone and the filling is heated through.
- Crispy finish: Remove the lid and fry for another 1–2 minutes until the bottom sizzles and is really crispy.
Result: crispy bottom, silky soft top – just like at an izakaya in Tokyo.
The classic dipping sauce
Mix 2 tbsp soy sauce, 1 tbsp rice vinegar, and a few drops of chili oil or sesame oil. Adjust the acidity to taste – the sauce should be sharp enough to cut through the rich filling. A sprinkle of sesame seeds or finely sliced spring onion elevates it further.
Other ways to prepare gyoza
- Steamed: 8–10 minutes in a steamer basket – softer and lighter result.
- Boiled (sui-gyoza): Directly in broth or soup – delicious in ramen.
- Air fryer: Brush with oil, 8–10 minutes at 180 °C – crispy all around.
What to serve with it?
Gyoza are perfect as an appetizer, an accompaniment to ramen, or as a main course with rice and a raw vegetable salad. Count on 6–8 gyoza per person as a main course.
Frequently asked questions about gyoza
Should gyoza be thawed before frying? No – cook them straight from frozen. Thawing makes the dough sticky and ruins the texture.
What is the difference between gyoza and dumplings? Gyoza are one type of dumpling – the Japanese variety, with thin dough and a fried-and-steamed preparation.
What are gyoza filled with? Classic fillings include pork, cabbage, garlic, ginger, and spring onion – but chicken, shrimp, and vegetarian versions are equally common.
How long do frozen gyoza last? See the best-before date on the package – stored in the freezer, they last for months.
Find your favorites
At FUDI, we have a large selection of gyoza – with pork, chicken, shrimp, and vegetarian fillings – and even more dumplings and dim sum. Order online with delivery throughout Norway, or visit us in Holmen and Røa.
