Skip to main content New<> this month
Get the Allrecipes magazine

Gyoza (Japanese Potstickers)

Rated as 4.75 out of 5 Stars

"Gyoza are the Japanese version of a jiaozi, or Chinese potstickers. This version is pan fried but they work well deep fried or steamed too."
Added to shopping list. Go to shopping list.


54 m servings 253
Original recipe yields 6 servings


{{model.addEditText}} Print
  1. Combine ground pork, napa cabbage, egg, green onions, ginger, 1 tablespoon soy sauce, 1 teaspoon sriracha sauce, garlic, and 1/4 teaspoon sesame oil in a bowl.
  2. Arrange gyoza wrappers on a flat work surface. Place 1 teaspoon of pork mixture in the middle of each wrapper. Wet edges with your finger or a brush. Fold up sides to form a semicircle; pinch edges to seal.
  3. Heat oil in a heavy skillet over medium-high heat. Add 12 to 15 gyoza to the skillet. Cook until golden brown on the bottom, about 2 minutes. Pour in 1/2 cup water; cover and cook until water is absorbed, 5 to 7 minutes. Transfer gyoza to a plate. Repeat with remaining gyoza.
  4. Mix 2 tablespoons soy sauce, rice vinegar, 1 1/2 teaspoon sesame oil, and 1 dash sriracha sauce together to make dipping sauce. Serve dipping side alongside gyoza.


  • Cook's Notes:
  • To make hané-tsuki gyoza or crispy wing gyoza, which is famous in Japan, add 1 1/2 teaspoon to 1 tablespoon flour to the water before adding to the skillet in step 3.
  • Substitute 3 garlic chives for the greens onions and garlic clove if desired.
  • Sauce ratio is 1 part soy sauce: 1 part seasoned rice vinegar: 1/4 part sesame oil, plus sriracha sauce to taste.

Nutrition Facts

Per Serving: 253 calories; 10.6 26.2 12.8 59 764 Full nutrition

Explore more


Read all reviews 4
Most helpful
Most positive
Least positive

I loved this recipe and already want to make it again! The sauce is the bomb too! The only one thing I will change next time is that I will brown them on each side prior to adding the water. Ju...

This is the first time I've ever made pot stickers and I thought they turned out amazing! I used soy crumbles instead of pork (vegetarian) and they tasted great. The recipe makes a ton of fill...

I substituted 2 tbl of teriyaki sauce for 2 tbl of the rice wine vinegar. That seemed to please everybody! I double the recipe and basted the chicken a couple min. before taking off the grill ...