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How to Make Gyozas (From Scratch)

Gyoza from Scratch


240g plain Flour
½ teaspoon sea salt
125ml freshly boiled water
Cornstarch (for dusting)


Put the flour into a medium bowl. Add salt to just-boiled water and stir with chopsticks until completely dissolved.

Add the just-boiled water into the flour little by little, stirring with chopsticks in a circular motion till a dough ball forms around the chopsticks.  If the flour is still separated, add 1/2 Tbsp. water at a time till you can form the the shaggy dough  into a ball.

Transfer the dough to the work surface and knead the dough for 10 minutes.

After 10 minutes, Cut the dough in half. Shape each half into a long log, Wrap each log with plastic wrap. Let it sit for at minimum of 30 minutes in the fridge.

Unwrap the dough. Sprinkle a corn flour on the work surface and cut each log in half.  Cover the portion you are not using.

Using a lightly floured rolling pin, roll the dough out as thin as possible.  You want it to be almost translucent.  Trick here is to keep the surface lightly floured.  Once you have it rolled out  press down the 3-inch (8 cm) cookie cutter and remove excess dough.  If the dough rolls back, leave it for a few seconds, and cut out. Cover the scraps with the damp towel. Later combine all the scraps as long as they still squish together and haven’t dried out too much. Re-roll the scraps and repeat the process.

Sprinkle each wrapper with corn flour and stack the gyoza wrappers. Make sure to the wrappers covered with damp kitchen towel. Once all the dough is used, wrap the gyoza wrappers with plastic wrap and freeze or refrigerate until you’re ready to use. You can keep gyoza wrappers for about 3-4 days in the refrigerator and up to a month in freezer. Defrost in the refrigerator prior to use.


500g minced/ground pork
4 spring onion/scallion finely chopped
1 clove garlic (minced) (I used powdered in the video)
2 thumb of ginger (fresh, grated)
50ml oyster sauce
50ml soy sauce
2tbs of cold water

Dipping Sauce:

1 Tbsp yuzu
1 Tbsp soy sauce

Combine the all the ingredients except the water for the dumplings in a bowl

Mix well.  Then add the water in one table spoon at a time incorporating it after each tablespoon

Fill Your Gyoza

Take a wrapper and place it in the palm of your hand. Use a teaspoon to take a small amount of filling and put it in the center of the wrapper. Dip one finger in a bowl of water and draw a circle around the outer ¼” of the wrapper with your wet finger until it’s wet all around.

Fold the wrapper in half over the filling and pinch it in the center with your fingers (but don’t seal yet!). Using your thumb and index finger, start making a pleat about once every ¼“ on the top part of the wrapper from the center toward the right. As you fold each pleat, press the folded pleat tightly against the back part of wrapper using your other thumb and index finger. Make 3-4 pleats.

Continue with the left side of the gyoza. Start making a pleat from the center to the left.

Cook Gyoza

Heat the oil in a large non-stick frying pan over medium high heat. When the pan is hot, place the gyoza in a single layer, flat side down (in two rows or in a circular shape).

Cook until the bottom of the gyoza turns golden brown, about 3 minutes.

Add ¼ cup of water to the pan. Immediately cover with a lid and steam the gyoza for about 3 minutes or until most of the water evaporates.

Remove the lid to evaporate any remaining water. And recrisp the bottoms of the gyoza

Transfer to a plate and serve with dipping sauce. For the dipping sauce, combine the sauce ingredients in a small plate and mix all together.

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