Little savoury parcels that are big on flavour

Discover the versatility of delicious Japanese gyoza dumplings!

Gyoza dumplings resemble Italian ravioli and tortellini, but they’re a typical Japanese speciality. The little parcels are filled with fresh savoury ingredients such as vegetables, meat or seafood, and they also come in vegetarian versions. Gyoza dumplings are usually served with soy sauce, vinegar and chili oil or ponzu sauce. But what makes these tasty titbits so special isn’t just the unique dough skin or their wide variety of fillings;  they can be cooked in a number of ways to achieve different results. Traditional Japanese gyoza are pan-fried, deep-fried, boiled or steamed.

Savoury parcels that are surprisingly easy to prepare

The preparation of gyoza dumplings looks a bit complicated at first glance, but it’s easier than you’d think. All it takes is a little patience and finesse. Traditional Japanese gyoza dumplings are thin dough skins with a minced meat, spring onion, cabbage, ginger and garlic filling. The ingredients are placed onto the gyoza skin, which is then carefully formed by hand into a parcel. Then, the delicious gyoza dumplings are briefly pan-fried, steamed, boiled or crisply deep fried  – then they’re ready to serve!

The basis for gyoza is a special dough

You can’t make gyoza dumplings without the right dough. We’ve created a video to show you how to combine the wheat starch, potato/corn flour, sugar, salt, hot water and oil to make the gyoza dough. But don’t worry if you don’t fancy making the dough yourself because ready-made gyoza dough can be found at any well-stocked supermarket or Asian store. Both the home-made and ready-made versions deliver perfect results with Kikkoman’s gyoza recipes.

Perfect dips for Japanese gyoza dumplings

A spicy dip is a must with Japanese gyoza dumplings. Traditionally, the ingredients for the dip are soy sauce, vinegar and chilli oil, but a dip made from mayonnaise, Kikkoman Naturally Brewed Soy Sauce and tahini (toasted sesame paste) tastes just as good. Yoghurt is another option as the base for quick and delicious dips. Or use one of the three Kikkoman Ponzu sauces - Ponzu Lemon, Ponzu Orange or Ponzu Chili – for an even lighter dip that is perfect for any gyoza delicacy!

Tasty starters, sides or light mains

Gyoza dumplings make a delicious dish on any occasion. They can be served as a tantalising starter and can be incorporated in any kind of menu. In Japan gyoza dumplings are often served as a side dish with ramen or noodle soup. They’re also a popular speciality main course - in all kinds of different varieties.

The Chinese version of the dumplings – called jiaozi – is a typical Chinese New Year dish symbolising prosperity and togetherness.

Here are our gyoza recipes:

Pan-fried gyoza – a traditional Japanese speciality

Pointed cabbage, minced meat, spring onions, garlic and ginger are the basic filling ingredients for gyoza dumplings that appeal to gourmet food fans! Simply season the ingredients with Kikkoman Naturally Brewed Soy Sauce, wrap them in gyoza skins and pan fry them until they are golden brown and crispy. The finished dumplings have a delicious aromatic flavour. Now all you need is the perfect dip – chili oil and vinegar for a spicy kick, a mayonnaise base with sesame paste and honey, or Kikkoman Ponzu Lemon – and the gyoza feast can begin.

Steamed vegetarian gyoza – a delicious meat-free speciality

These gently cooked gyoza dumplings have an aubergine, shiitake mushroom, pointed cabbage, carrot, spring onion and rice filling. Kikkoman Naturally Brewed Soy Sauce is a lovely mild seasoning that gives the vegetarian filling a special full-bodied flavour. The dumplings are steamed in a basket or pot. A savoury dip made from Kikkoman Naturally Brewed Soy Sauce, spring onions and ground sesame seeds, or a yoghurt-based dip with lemon juice, cayenne pepper, caraway seeds and coriander, are ideal choices for these vegetarian delicacies. Or simply use Kikkoman Ponzu Chili.

Crispy fried gyoza – a seafood feast

Prawns, shiitake mushrooms and water chestnuts are the star ingredients of these crispy fried gyoza dumplings. Seasoned with Kikkoman Naturally Brewed Soy Sauce, these little delicacies are guaranteed to resonate with seafood fans. They also look fabulous served on a bed of lettuce leaves with a scattering halved cherry tomatoes served with three different flavoured dips.

Shumai – little Japanese dumplings with a meat filling

Shumai are an alternative version of gyoza dumplings. They are made with a slightly different dough – and have a slightly different form. These little Japanese dumplings are shaped to look like beautiful flowers. They are filled with all kinds of fresh ingredients such as meat, shiitake mushrooms and peas – and naturally seasoned with Kikkoman soy sauce. The floral look is completed with a single green pea garnish! Dip the dumplings in a mixture of soy sauce and mustard. Delicious!

Side or main – how many gyoza dumplings do I need?

In Japan gyoza are often served as a side dish with ramen or noodle soup. You’ll need around 10 dumplings per serving for gyoza on the side. If you want to serve the delicious dumplings as a main course, you’ll have to make at least 15 per person.