Gyoza are the Japanese half-moon dumplings with a crisp bottom and juicy filling – one of the world's most beloved small dishes. The best part? Frozen gyoza are almost impossible to get wrong, as long as you know the trick with pan, water and lid. Here is the whole method – and you'll find the selection itself in the gyoza collection.
What are gyoza?
Gyoza are the Japanese take on Chinese jiaozi: a thin wheat dough filled with minced meat (usually pork or chicken), cabbage, garlic and ginger – or vegetables. What sets them apart from other dumplings is the thinner dough and the cooking method: gyoza are fried and steamed at the same time, so the bottom turns golden and crisp while the top stays soft. Want the full overview of all the dumpling types? We have a dedicated guide to dumplings.
How to fry gyoza from frozen (the potsticker method)
- Heat the pan: Medium-high heat, 1–2 tbsp neutral oil.
- Fry: Place the frozen gyoza flat side down – don't thaw them first. Fry for 2–3 minutes until the bottoms are golden.
- Steam: Pour in about 100 ml of water and cover with a lid immediately. Let them steam for 6–8 minutes until the water is gone and the filling is piping hot.
- Crispy finish: Remove the lid and fry for another 1–2 minutes, until the bottoms sizzle and are properly crisp.
The 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 chilli 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 lifts it further.
Other ways to cook gyoza
- Steamed: 8–10 minutes in a steamer basket – a softer, lighter result.
- Boiled (sui-gyoza): Straight into broth or soup – wonderful in ramen.
- Air fryer: Brush with oil, 8–10 minutes at 180 °C – crispy all the way around.
What to serve with them
Gyoza are perfect as a small dish, as a side for ramen or as a main course with rice and a crunchy salad. Count on 6–8 gyoza per person as a main course.
Frequently asked questions about gyoza
Should gyoza be thawed before frying? No – fry them straight from frozen. Thawing makes the dough sticky and ruins the texture.
What is the difference between gyoza and dumplings? Gyoza is one type of dumpling – the Japanese one, with thin dough and a fried-and-steamed preparation.
What are gyoza filled with? The classic filling is pork, cabbage, garlic, ginger and spring onion – but chicken, prawn and vegetarian varieties are just as common.
How long do frozen gyoza keep? Check the best-before date on the pack – stored in the freezer they keep for months.
Find your favourites
At FUDI we have a wide selection of gyoza – with pork, chicken, prawn and vegetarian fillings – and even more dumplings and dim sum. Order online with delivery across Norway, or visit us at Holmen and Røa.
