Gyoza

Gyoza are Japan's beloved dumplings – thin dough pockets with a succulent filling, fried crisp on the bottom and steamed tender on top. At FUDI you will find close to 30 varieties ready for the pan, straight from the freezer.

What is gyoza?

Gyoza is the Japanese version of Chinese jiaozi, characterised by extra-thin dough and finely chopped filling – classically with pork and cabbage, but also with chicken, prawns or vegetables. The two-stage cooking – first fried, then steamed – gives the combination of a crisp base and a silky-soft top.

How to cook gyoza

Heat a little oil in a pan over medium-high heat and fry the gyoza until the base is golden. Pour in half a decilitre of water, put on a lid and steam for 6–8 minutes until the water has evaporated. You will find the whole technique – and every type of dumpling – in our dumpling guide.

Want to fold them yourself?

Gyoza can be made from scratch with nothing more than flour and water in the dough. Our dumpling recipe shows dough, filling and folding step by step – the same method, just rolled a little thinner.

The dipping sauce

A classic gyoza dip is two parts soy sauce, one part rice vinegar and a few drops of chilli oil. Simple and good.

Frequently asked questions about gyoza

Do gyoza need to be thawed first? No – fry or steam them straight from the freezer. Thawing makes the dough sticky.

What is the difference between gyoza and dumplings? Gyoza is a type of dumpling – the Japanese one, with thinner dough and usually fried.

Can gyoza be steamed or boiled instead? Yes – steam them for 10–12 minutes, or boil until they float to the surface.

Are there vegetarian gyoza? Yes, with vegetables and mushrooms – use the vegetarian filter on the page.

Explore all our dumplings too – from Korean mandu by Bibigo to dim sum.