Fumi's Favorite Gyoza (dumpling) Recipe

I make about 200 dumplings at a time and freeze them. It is a bit of a production to make, but it is so worth it. I'm always excited when I get to eat these, it's not like a sad frozen dinner, and they are so convenient. Try these gyoza with steamed rice and some sauteed bean sprouts, and beer!


Servings: 20-30 dumplings
Prep time: 45 minutes
Cooking time: 7-10 minutes



200g ground meat
200g diced cabbage
50g green onion
50g diced Nira (Also known as "garlic chive". It's a bunch of long, skinny, and flat green leaves which you can buy in most Asian supermarket)
1/2 tsp dried fish powder (can substitute any powdered bouillon)
1tsp sake
1tsp mirin
1tsp soy sauce
1tsp minced garlic
1.5 tsp grated ginger
1tsp sesame oil (can substitute OKAZU for a little kick)
a pinch of salt
a pinch of black pepper


Ample amount of potato starch for coating the gyoza before freezing them.

You will also need enough gyoza wrappers. You can buy pre-made dumpling wrappers at any Asian supermarket.


  1. Mix all the ingredients in a large bowl.

  2. Cover a baking sheet or tray with potato starch.
  3. Holding a gyoza wrapper in one hand, heap a teaspoon of the filling onto the wrapper. Gently fold half the wrapper over the filling and start crimping and pinching the edge to form a seal.

  4. Place finished gyoza on the tray, gentle toss to coat with potato starch. When your tray is full, transfer to a freezer bag and freeze them. If you have room in your freezer to put the whole tray in, do that first and then transfer to the bag.

To Fry:

  1. You can pan fry these from fresh or frozen, but it will usually be from frozen since you've stocked your freezer. Heat your preferred cooking oil at medium-high heat in a pan that you have a lid for. Arrange the gyoza in a single layer, they can be touching. Drizzle them with a little sesame oil.

  2. After a couple minutes, when the gyoza are starting to heat up, add a little water, about 3-4mm deep, and put the lid on.
  3. When the water has nearly all evaporated and the bottoms are nicely browned, flip them over and cook a couple minutes on the other side.

Eat them nice and hot. We dip them in OKAZU straight, or sometimes mixed with a little soy sauce and rice vinegar. This is such an easy and satisfying meal. Our freezer is always stocked.