I learned this gyoza recipe while living in Japan. These pot stickers can be served hot or cold, with or without the dipping sauce.

Prep Time:
30 mins
Cook Time:
15 mins
Total Time:
45 mins
30 gyoza


  • 1 tablespoon sesame oil

  • 2 cups chopped cabbage

  • ¼ cup chopped onion

  • ¼ cup chopped carrot

  • 1 clove garlic, chopped

  • ½ pound ground pork

  • 1 large egg

  • 1 (10 ounce) package wonton wrappers

  • 1 tablespoon vegetable oil

  • ¼ cup water

  • ¼ cup soy sauce

  • 2 tablespoons rice vinegar


  1. Heat sesame oil in a large skillet over medium-high heat. Add cabbage, onion, carrot, and garlic; cook and stir until cabbage is limp, 3 to 4 minutes. Add ground pork and egg; cook and stir until pork is browned and crumbly, 5 to 7 minutes.

  2. Make the gyoza: Place about 1 tablespoon pork mixture into the center of a wonton wrapper. Fold wrapper in half over filling, then seal the edges with moistened fingers. Repeat to make remaining gyoza.

  3. Heat vegetable oil in a large skillet over medium-high heat. Cook gyoza in the hot skillet until lightly browned, about 1 minute per side. Add water to the skillet, reduce the heat, cover, and steam gyoza until water is gone. Remove from the heat.

  4. Mix soy sauce and rice vinegar together in a small bowl. Serve as a dipping sauce with gyoza.


Any ground meat can be substituted for ground pork.

Nutrition Facts (per serving)

184 Calories
9g Fat
19g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 184
% Daily Value *
Total Fat 9g 11%
Saturated Fat 2g 12%
Cholesterol 38mg 13%
Sodium 546mg 24%
Total Carbohydrate 19g 7%
Dietary Fiber 1g 4%
Total Sugars 1g
Protein 8g
Vitamin C 7mg 37%
Calcium 30mg 2%
Iron 2mg 8%
Potassium 156mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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