Originally adapted from Chinese jiaozi dumplings, gyoza have become one of Japan’s favourite foods. The main difference between the Japanese recipe and its Chinese predecessors is that where the Chinese favour a springy filling, the emphasis of the Japanese dish is on a fine, crispy skin. While usually served with a dipping sauce of soy sauce, chilli oil and rice vinegar, this version throws tradition out the window by dressing the dumplings in the style of the Osakan favourite, okonomiyaki (pancakes).






Skill level

Average: 3.3 (33 votes)


  • 1 tsp vegetable oil
  • 125 ml (½ cup) water approximately, plus 2 tbsp extra 
  • 1 tsp potato flour or cornflour
  • 1 tsp sesame oil

Hot water gyoza skins

  • 125 ml (½ cup) boiling water
  • 150 g (1 cup) plain flour, plus extra to dust

Gyoza filling

  • 200 g Chinese cabbage (wombok)
  • 1 tsp fine sea salt
  • 300 g minced pork
  • 4 spring onions (scallions), finely chopped
  • 5 shiso leaves, vein removed and shredded
  • 1 tsp grated ginger
  • 1 tbsp soy sauce
  • 1 tbsp sake
  • 1 tbsp mirin

To serve

  • 1 bunch of chives, finely chopped
  • 1 handful of bonito flakes
  • ¼ cup Otafuku sauce
  • Japanese mayonnaise

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Resting time 30 minutes

To make the gyoza skins, add the boiling water to the plain flour and mix well. Knead for about 5 minutes, dusting frequently with extra flour, until the dough is smooth and firm. Cover with plastic wrap and rest for 30 minutes.

To make the gyoza filling, finely shred the cabbage and mix with salt. Transfer to a strainer and allow to drain for 15 minutes. Squeeze out any excess moisture and combine the cabbage with remaining filling ingredients. Rest in the fridge for 30 minutes.

On a floured board, roll the dough into a long log, about 1 cm in diameter. Cut into 1 cm rounds. Press down with the palm of your hand, and with a small rolling pin roll the dough into thin, round skins, about 10 cm in diameter. If you prefer a larger gyoza, you can roll the “log” a little thicker, to produce larger skins. Cover the skins with plastic wrap until ready to fill.

Place a teaspoon of filling into the centre of the gyoza skin and fold the skin in half, pinching one edge to form the gyoza. Repeat with the remaining filling and skins. You can freeze the gyoza at this stage, if you like.

Heat a little oil in a frying pan with a lid over medium heat. Place the gyoza in a line along the pan. Cook for about 1 minute or until lightly browned on the base, then pour in enough water to reach about 1 cm up sides of gyoza. Bring to the boil and cover with the lid. Steam for 10 minutes, then uncover and cook until water is evaporated. Mix the potato flour or cornflour with the extra 2 tbsp water, and pour mixture over the gyoza. Drizzle over the sesame oil. Remove the gyoza in one piece and invert onto a plate.

Smother the gyoza in Otafuku sauce and scatter with bonito flakes. Drizzle over the mayonnaise and scatter with chives. Serve.