Gyoza (Chinese Dumplings)

Sabrina Gee-Shin uses her grandmother's Chinese filling to make this gyoza recipe. She teaches several folding methods in her Kimchee Mama cooking classes. This one, from a Japanese friend, is quick and simple.

Gyoza (Chinese Dumplings)
Active Time:
40 mins
Total Time:
40 mins
Nutrition Profile:


  • 8 ounces ground pork

  • ½ cup chopped Chinese flat chives or chives

  • ½ small onion, grated

  • 3 tablespoons cornstarch, divided, plus more for dusting

  • 2 teaspoons Shaoxing rice wine

  • 1 ½ teaspoons toasted sesame oil

  • 1 ½ teaspoons reduced-sodium soy sauce

  • 1 ½ teaspoons finely chopped palm sugar or light brown sugar

  • ¼ teaspoon salt

  • ¼ teaspoon ground white pepper

  • cup water

  • 25 round Shanghai-style dumpling wrappers

  • 2 tablespoons extra-virgin olive oil, divided

  • 1 cup low-sodium chicken broth, divided


  1. Combine pork, chives, onion, 1 tablespoon cornstarch, rice wine, sesame oil, soy sauce, sugar, salt and pepper in a large bowl; mix well. Whisk the remaining 2 tablespoons cornstarch and water in a small bowl.

  2. Set up your workspace with a stack of dumpling wrappers and a small bowl of water. Line 1 large baking sheet with parchment paper and dust with cornstarch. Start with 6 wrappers and spoon about 2 teaspoons filling into the center of each. Wet your finger and run it around the edge of a wrapper. Fold the wrapper over to form a half-moon shape and press the edges together to seal. Pleat the edges, if desired. Arrange the dumplings on the prepared baking sheet without letting them touch. Repeat with the remaining wrappers and filling.

  3. Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add half the dumplings, seam-side up and hugging each other in concentric rings, to fill the pan. Cook until the bottoms are golden brown, about 2 minutes. Add 1/2 cup broth. Whisk the cornstarch mixture and add half to the pan. Cover and cook until the filling is cooked through and the liquid is nearly evaporated, about 5 minutes.

  4. Using a spatula, make sure the gyoza will release from the pan. Then place a plate (slightly smaller than the pan) upside down on the gyoza. Holding it with your fingertips (not the flat of your hand, to avoid burning yourself), flip the gyoza onto the plate. Repeat with the remaining olive oil, gyoza, broth and cornstarch mixture.


To make ahead: Refrigerate uncooked dumplings (Steps 1-2) for up to 1 day or freeze for up to 1 month.

Equipment: Parchment paper

Nutrition Facts (per serving)

281 Calories
14g Fat
24g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 5
Calories 281
% Daily Value *
Total Carbohydrate 24g 9%
Dietary Fiber 1g 4%
Total Sugars 3g
Protein 13g 26%
Total Fat 14g 18%
Saturated Fat 4g 20%
Cholesterol 35mg 12%
Sodium 395mg 17%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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