5 Chinese Dumplings And Japanese Gyoza Recipes To Make At Home

Dumplings turn a slow Saturday into fast weeknight wins. Make a batch, freeze half, and you have a one-pan dinner ready whenever cravings hit.

These five recipes blend beloved Chinese classics with crisp-bottomed Japanese gyoza you can master in a regular kitchen. Grab wrappers, clear a little counter space, and let’s fold something delicious together.

1. Pork and Chive Jiaozi

Think juicy, savory pillows with that classic pork plus chive aroma. Mix ground pork with chopped Chinese chives or scallions, ginger, garlic, soy sauce, sesame oil, and a pinch of white pepper until the filling turns slightly sticky.

A spoon of water or stock keeps everything extra tender and succulent.

Place a spoonful in a round wrapper, fold into a half-moon, and pleat the edge for a snug seal. Boil in gently bubbling water until they float, then give them 1 to 2 more minutes.

Or pan-fry: crisp the bottoms, add a splash of water, cover to steam, then uncover to re-crisp.

Serve with black vinegar plus soy and a dot of chili oil. Freeze extras flat, then bag.

2. Shrimp and Napa Cabbage Dumplings

These taste light but satisfying, with bouncy shrimp and sweet napa. Hand-chop shrimp for the springy texture, then combine with finely chopped napa cabbage, ginger, scallion, soy sauce, sesame oil, and a tiny pinch of sugar.

Lightly salt the cabbage, rest 10 minutes, squeeze out moisture, and mix everything gently.

Fill wrappers and seal firmly so steaming does not leak juices. Steam over simmering water 8 to 10 minutes, or until the shrimp turn opaque and the wrappers look glossy.

Avoid overcooking, which makes shrimp tough.

Serve with soy, rice vinegar, and a few drops of chili oil for brightness. Freeze unsteamed dumplings on a tray so they do not stick.

Steam from frozen, adding a couple minutes.

3. All Veg Mushroom, Tofu, and Garlic Chive Dumplings

Savory and satisfying without feeling heavy, these are not a consolation prize. Finely chop shiitake or cremini mushrooms, sauté to drive off moisture and deepen flavor, then cool.

Mix with crumbled, well-pressed firm tofu, garlic chives or scallions, soy sauce, sesame oil, and optional grated carrot or a dab of miso.

Fill wrappers and seal. For pan-frying, keep heat medium so the bottoms crisp while the insides warm through.

Or steam until wrappers turn translucent and the filling is hot.

Dip in vinegar-forward sauce to brighten mushroom richness. These freeze beautifully and cook straight from frozen.

If the mix seems dry, add a teaspoon of water or stock. Taste a test patty first to adjust seasoning.

4. Japanese Pork and Cabbage Gyoza

Gyoza brings thin wrappers, punchy seasoning, and that irresistible crisp bottom. Mix ground pork with finely chopped cabbage, scallions, garlic, ginger, soy sauce, sesame oil, and a tiny splash of mirin or sake if you have it.

Salt and squeeze the cabbage first so the filling stays cohesive and juicy.

Seal tightly, then pan-fry in a nonstick skillet with a little oil until the bottoms brown. Add a small splash of water, cover to steam, then uncover to re-crisp for a minute or two.

You want tender tops and glassy golden bottoms.

Serve with equal parts soy and rice vinegar plus a few drops sesame oil. Batch them, freeze half, and victory is a weekday away.

5. Japanese Chicken, Ginger, and Shiso-Style Gyoza

Clean and aromatic, this gyoza leans on ginger and shiso for lift. Use ground chicken thighs for juiciness, scallions, extra ginger, soy sauce, and sesame oil.

Add finely chopped shiso, or use a gentle basil plus mint combo if shiso is hard to find. Mix until sticky so the texture snaps.

Fold and seal, then cook using the pan-fry plus steam method: brown, splash water, cover, steam, then uncover to re-crisp. The fragrance is bright and inviting.

Pair with soy, rice vinegar, and a drop of sesame oil. Freeze raw gyoza on a tray first, then bag.

Cook straight from frozen, adding a couple minutes. Keep heat medium-high to avoid soggy bottoms and ensure crisp edges.