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4 homemade potstickers on a blue rectangular plate, with a small dish of pot sticker sauce next to it.
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5 from 1 vote

Homemade Gyoza

Homemade Gyoza / Potstickers! Easier to make than you may think, and SO tasty.
Prep Time30 mins
Cook Time10 mins
Resting Time10 mins
Total Time50 mins
Course: Appetizer
Cuisine: Asian, Japanese
Servings: 40 Dumplings
Calories: 75kcal
Author: Marie Porter


Dumpling Press


  • ½ head Napa Cabbage finely shredded
  • 1 teaspoon Salt
  • 1 ½ lbs Ground Pork
  • 1-2 tablespoon Freshly Grated Ginger
  • 5 Garlic Cloves pressed or minced
  • 2 Green Onions finely chopped
  • 1-2 tablespoon Sesame Oil
  • 1 teaspoon Crushed Chilies
  • ½ teaspoon Granulated Sugar
  • ½ lb Raw Shrimp peeled, deveined and finely chopped/shredded
  • 40 Gyoza/potsticker wrappers
  • Sesame, olive, or vegetable oil

Gyoza Sauce

  • ½ cup Soy Sauce
  • ¼ cup Rice Vinegar
  • 1 teaspoon Crushed Chilies



  • In a large mixing bowl, combine cabbage and salt, stirring to evenly distribute the salt. Allow to sit for 10-15 minutes – this will draw the moisture out of the cabbage.
  • Once time is up, squeeze as much water out of the cabbage as you can, discarding the water. Place the squeezed cabbage back into the mixing bowl.
  • Add all remaining ingredients – aside from the wrappers and oil – to the bowl, and mix thoroughly. I like to use my hands for this – does a much better job of distributing everything than any mixing spoon will!
  • Cover and chill until ready to use.

To Assemble and Cook:

  • Roll filling into tight 1″ balls, placing one in the middle of each wrapper.
  • Use a finger/pastry brush dipped in water to moisten the edges of each wrapper. Fold the wrapper over the filling, creating a half circle. As you do this, try to push out as much of the air from the inside as possible – excess air can cause them to burst.
  • If you have a dumpling press, use it to seal and crimp the edges, or pleat the edges like this:
  • If you don’t have a dumpling press, you can fold and crimp the edges freehand. (It’s fussy though!)
  • Heat up 2 tablespoon vegetable, olive, or sesame oil in a frying pan – I prefer to use nonstick for this – and arrange a single layer of gyoza in the pan – not touching each other, frill side facing up. Cook until bottom side is nicely browned.
  • Alternatively: If you like your gyoza extra crispy, arrange them on their sides in the pan. Cook until the first side is nicely browned, flip and brown the other side before proceeding.
  • Once the bottom is browned to your liking, pour ⅓ cup of warm water into the pan, and quickly cover with a lid. Cook for 2-3 minutes without removing the lid.
  • After 2-3 minutes, remove the lid and allow Gyoza to continue cooking until all of the water has cooked off. Repeat in batches, as necessary.
  • Serve hot, with Gyoza sauce

Gyoza Sauce:

  • Stir sauce ingredients together, refrigerate til serving.


Calories: 75kcal | Carbohydrates: 5g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 13mg | Sodium: 276mg | Potassium: 93mg | Fiber: 1g | Sugar: 1g | Vitamin A: 74IU | Vitamin C: 3mg | Calcium: 17mg | Iron: 1mg