photo credit: gourmetsleuth

Gyoza History

The Chinese get credit for the invention of this little dumpling which is essentially the same as the Chinese Jiaozi. The gyoza was not introduced to Japan until the 1940's most likely adapted after the Japanese invasion of China in the late 1930's. Since then the Gyoza has become so popularized that there are Gyoza restaurants and even a Gyoza Stadium located in Osaka, Japan. The Gyoza Stadium has a museum complete with history and explanations of the many varieties of this adopted dish.

Gyoza Varieties

  • A fried gyoza may be common but it is not the only way these little morsels are prepared. The dumplings are sometimes, boiled, steamed, grilled or even skewered into shish-kebabs.
  • Fillings - a common recipe may include minced pork, cabbage and Japanese chives (nira) seasoned with soy sauce, rice vinegar and sesame oil.
  • Yaki-gyōza (焼き餃子) - The prepared gyoza is fried and browned on one side then turned and steamed till cooked.
  • Sui-gyōza (水餃子) - Boiled or poached in liquid.
  • Age-gyōza (揚げ餃子) - Deep fried gyoza

Gyoza Dipping Sauce

A basic dipping sauce is made with rice vinegar, soy sauce and a flavored oil such as sesame oil. See recipes section of this page.

Gyoza Wrappers (Skins)

Gyoza skins or wrappers are made of wheat flour and eggs rolled into thin sheets and cut into rounds about 3" in diameter.

Look for gyoza skins in Asian markets or specialty grocers.  You can also ask for sue gow or pot sticker wrappers which are the same thing.

gyoza skin
gyoza skins: photo by

Gyoza Mold (Press)

The gyoza mold or press is a simple plastic hinged gadget. You can make gyoza by hand but this little device saves you time of having to pinch all the edges closed.

To Use The Gyoza Or Wonton Mold

A gyoza skin is placed in the center of the press, ingredients placed in the center of the skin then fold the press in half and voile! A perfectly crimped gyoza. 

gyoza mold

gyoza mold - sturdy high-impact plastic. Made in Japan

small gyoza press

 wonton mold - light weight plastic 

This is actually a Wonton press.  Similar to a gyoza press but slightly larger. 


Barbara Bowman graduated with degree in Foods and Nutrition from San Jose State University. As CEO of she spends most waking hours writing, cooking, eating, gardening and traveling.