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Gyoza with Crispy Wings (No-Fail Japanese Dumpling Recipe)　失敗しない羽つき餃子

Learn how to make gyoza with crispy wings at home with this no-fail method. These Japanese pan-fried dumplings feature a golden, delicate lace that adds irresistible crunch and flavor—just like at your favorite izakaya.
In this recipe, we share our tested technique to help you achieve perfect gyoza every time, even if you are a beginner. With simple ingredients and step-by-step guidance, you can enjoy authentic Japanese home cooking with confidence.
Perfect for a cozy “Izakaya Night at Home,” these gyoza are great for dinner or entertaining and cooking with friends.
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Servings: 4 people
Ingredients Method Notes

Ingredients
  

  • 1 scallion
  • 5 stalks Chinese chives
  • 4 medium size Chinese cabbage leaves
  • 2 fully hydrated dried shiitake mushrooms (soaking in water over night is recommended)
  • 1 small piece of boiled bamboo shoot
  • 1/2 pound ground pork
  • 1/3 tsp salt
  • 1/3 tsp black pepper
  • 1 tbsp sake
  • 1 tbsp soy sauce
  • 3 tbsp sesame oil
  • 1 pack gyoza wrappers
  • about 2 tbsp katakuriko (Japanese potato starch powder)
  • 1/3 tsp all-purpose flower
  • 1 tbsp vegetable oil or peanut oil
  • soy sauce for sauce
  • rice vinegar for sauce
  • la-yu (Japanese chili oil)(optional)
  • Japanese mustard (optional)

Method
 

  1. To make the filling, finely chop 1 scallion after removing the root. Also finely chop 5 stalks of Chinese chives after removing the bottoms. FInely chop 4 medium size Chinese cabbage leaves as well as fully hydrated shiitake mushrooms. Also, finely chop a small piece of bamboo shoot. See the accompanying picture as a reference for suitable portion size.
  2. Season the ground pork by adding 1/3 tsp each of salt and black pepper, 1 tbsp each of sake and soy sauce, and mix together.
  3. Add the chopped vegetables and shiitake mushrooms and mix everything well. Then add 3 tbsp of sesame oil and mix well again.
  4. Cover the filling with plastic wrap, and then let it rest in a refrigerator for at least 1 hour.
  5. Place 1 dumpling wrapper in the palm of your hand, making sure that your hands are completely dry. Carefully wet just the edge of the wrapper with a small amount of water with your finger.
  6. Place a little more than 1 tsp of the filling in the center of the wrapper, and gently fold over and press together to seal just the center of the wrapper.
  7. Then on each side, make and squeeze 3 pleats to make a gyoza dumpling, making sure all the edges are tightly closed.
  8. Sprinkle katakuriko, Japanese potato starch powder, on a shallow cooking tray and place the each dumpling on it. The katakuriko prevents the dumpling from sticking to the tray.
  9. To make the wings for 5 gyoza, mix together 1/4 cup of water and 1/3 tsp each of all-purpose flour and katakuriko powder.
  10. Add 1 tbsp of oil to a frying pan. Add the 5 gyoza to the pan, and turn the heat to medium high, leaving them to cook uncovered for 3 minutes.
  11. Then turn the heat off and check that the bottom of the gyoza are nicely browned.
  12. Once the bottom of the gyoza is nicely browned, pour in the water and flour mixture. Make sure that the liquid fully covers the bottom of the pan.
  13. Cover with a lid, then turn on the heat to medium, and cook for another few minutes.
  14. After 2 - 3 minutes, open the lid and check that the liquid mixture has not dried out. Once the dumpling pleats have become translucent, and the filling is fully cooked, uncover and continue cooking until the liquid has almost evaporated.
  15. Wing-shapes start to form around the gyoza dumplings. Then carefully pour about 1 tbsp of sesame oil around the gyoza.
  16. Keep on cooking for another 1 - 2 minutes uncovered, until the oil is absorbed.
  17. When ready, turn off the heat, carefully flip the gyoza from the pan onto a slightly smaller plate.
    It's ready!  We hope you enjoy your "TOKYO FLAVORS, NEW YORK STYLE" meal!  Itadakimasu!

Notes

  • With ½ pound of ground pork and Japanese gyoza wrappers, you can make more than 35 gyoza. For beginners, it is recommended to start by cooking 5 gyoza at a time. As you gain confidence, you can cook more at once.
  • You can use Chinese dumpling wrappers, but they are thicker than Japanese gyoza wrappers. Since the package size is similar, using Japanese wrappers will yield more gyoza per package.
  • Chinese chives are thicker and have a different flavor than Western chives. If unavailable, it is better to use more scallions instead of substituting with Western chives.
  • If you cannot find Chinese cabbage, regular cabbage can be used. If the leaves are large, use 2–3 leaves instead of 4.
  • Dried shiitake mushrooms provide more umami and nutrients than fresh ones and can be stored at room temperature. Since they require time to rehydrate, it is best to soak them in cold water overnight.
  • The water and flour mixture (for creating wings) in this recipe is for 5 gyoza. If cooking more, increase the amounts proportionally—but avoid adding too much liquid, as this can prevent the wings from forming.
  • Allow the liquid to almost fully evaporate before adding sesame oil. If oil splatters, you may cover with a lid, but ideally let it evaporate without covering.
  • Before flipping the pan, if excess oil remains, remove it with a paper towel for safety. For beginners, use a lightweight, small frying pan.
  • To freeze uncooked gyoza, first place them on a metal tray dusted with katakuriko. Once fully frozen, transfer to a ziplock bag for storage.
  • For dipping sauce, la-yu (Japanese chili oil) is commonly used with gyoza. It can be found in Japanese grocery stores or online.