Authentic home cooking from Japan, with US measurements.

Originally published on Cookpad Japan as ［お野菜そのまま餃子ジューシー♪］

[Juicy Vegetable Gyoza]

Name: [Juicy Vegetable Gyoza]
Yield: Serves 3–4 servings
Ingredients: 10.5 oz ground pork (300g); 1 tbsp sake (15 ml); 2 tsp soy sauce (10 ml); 2 tsp toasted sesame oil (10 ml); 2 tsp oyster sauce (10 ml); 1 tsp grated ginger (5 ml); heaping 1 tsp garlic paste (from a tube); Pinch black pepper; 6.5 –7 oz cabbage (180–200g); 1/3 bunch (about 1.75 oz/50g) garlic chives (nira); 2 tbsp potato starch (about 16g); 1.5 –2 packs gyoza wrappers (about 40–50 wrappers); as needed Vegetable oil,; 1/2 –2/3 cup water (130–150 ml); 1 tsp potato starch (about 3g); batch Repeat above water mixture for each; as needed Toasted sesame oil,

カリンダ☆ @kalinda329

大阪

These juicy gyoza are made with fresh vegetables. You don’t need to squeeze out the moisture, so they’re quick and easy to make. Enjoy them with your favorite dipping sauce.

Recipe background:
I’ve always made gyoza this way. Instead of squeezing out the vegetable moisture and then adding water back in, I thought, why not just skip squeezing in the first place? It saves time and is simple! That’s how this juicy and delicious gyoza recipe was born.

These juicy gyoza are made with fresh vegetables. You don’t need to squeeze out the moisture, so they’re quick and easy to make. Enjoy them with your favorite dipping sauce.

カリンダ☆ @kalinda329

大阪

These juicy gyoza are made with fresh vegetables. You don’t need to squeeze out the moisture, so they’re quick and easy to make. Enjoy them with your favorite dipping sauce.

Saved

Ingredients

Serves 3–4 servings

10.5 ozground pork (300g)
1 tbspsake (15 ml)
2 tspsoy sauce (10 ml)
2 tsptoasted sesame oil (10 ml)
2 tspoyster sauce (10 ml)
1 tspgrated ginger (5 ml)
heaping 1 tsp garlic paste (from a tube)
Pinchblack pepper
6.5–7 oz cabbage (180–200g)
1/3 bunch(about 1.75 oz/50g) garlic chives (nira)
2 tbsppotato starch (about 16g)
1.5–2 packs gyoza wrappers (about 40–50 wrappers)
as neededVegetable oil,
For each batch (half the gyoza)
1/2–2/3 cup water (130–150 ml)
1 tsppotato starch (about 3g)
batchRepeat above water mixture for each
as neededToasted sesame oil,

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Steps

1

Wash the cabbage, remove the core, and roughly chop. Slice the garlic chives into small pieces. Place both in a bowl, sprinkle with potato starch, and mix well.
2

In a separate bowl, combine the ground pork with all the ingredients marked with ♢. Mix thoroughly until well combined.
3

Add the cabbage and chives mixture to the pork mixture. Mix well. (For a lunchbox version, you can make a small batch without garlic in a separate bowl.)
4

Fill the gyoza wrappers with the filling and fold to seal. Arrange them on a tray lightly dusted with extra potato starch.
5

Add vegetable oil to a skillet and arrange the gyoza (half or all, depending on pan size). Pour in the water and potato starch mixture (marked ▲), then turn on the heat to medium-high. Immediately cover with a lid.
6

Once the water boils, reduce to medium heat and cook for 6–8 minutes. When the sizzling sound changes, open the lid and check the bottoms for browning.
7

When most of the water has evaporated and the bottoms are golden brown, drizzle a little toasted sesame oil around the edge of the pan.
8

Cover again. When you hear a crackling sound, the gyoza are done.
9

Serve and enjoy!
10
11

You can freeze uncooked gyoza by wrapping them in plastic wrap. They’re great for lunchboxes. Cook from frozen using a small skillet, following the same steps.
12

On December 22, 2017, this recipe ranked in the top 10 for 'vegetable gyoza' searches. Thank you!

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Cooksnaps

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カリンダ☆ @kalinda329

Published in the US on October 02, 2025 14:01

大阪

［クックパッドアンバサダー 2022 ］⁡・Instagram @kalinda329⁡はじめましてカリンダ☆です。大阪府家族（大学院 2年生ムスメ・旦那さん）⁡簡単･美味しい･ヘルシー笑顔になるゴハンお料理が初めての方にもわかりやすいお気軽レシピお家にある身近な食材調理器具で作っていますよろしくお願いいたします⁡つくれぽは全て拝見しています本当にありがとうございます

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