Name: Prawn Gyoza (Pan-Fried Dumplings)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 30–35 gyoza or dumpling wrappers; 300 g prawns/shrimp, peeled and deveined; 100 g chives, finely chopped; 150 g cabbage, finely chopped; 2 tsp grated garlic; 1 tsp grated ginger; 1–2 tbsp oil (for frying); 6–8 tbsp water (for steaming); Seasonings:; 1 tsp soy sauce; 1 tsp sesame oil; 1/4 tsp white pepper; 1/2 tsp salt; 1/2 tsp cornstarch; Dipping Sauce:; 1 tbsp soy sauce; 1 tbsp rice vinegar; 1 tsp sugar; 1 tsp chili oil

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These Prawn Gyoza are juicy Japanese-style dumplings filled with a flavorful mix of prawns, chives, and cabbage. Pan-fried until golden on the bottom and then steamed to finish, they’re perfectly crispy, tender, and packed with umami. Served with a tangy, slightly spicy dipping sauce, they make an ideal appetizer, snack, or party dish.

Why You’ll Love This Recipe

Prawn gyoza are a perfect blend of textures—crispy bottoms, tender tops, and juicy filling. They’re surprisingly easy to make with store-bought wrappers and basic kitchen tools. Whether you’re entertaining guests or craving something homemade and satisfying, this dish delivers bold flavor and a fun, hands-on cooking experience. The dipping sauce adds the perfect zing to every bite.

Prawn Gyoza

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the gyoza:

gyoza or dumpling wrappers
prawns/shrimp, peeled and deveined
chives, finely chopped
cabbage, finely chopped
grated garlic
grated ginger
oil, for frying
water, for steaming

Seasonings:

soy sauce
sesame oil
white pepper
salt
cornstarch

For the dipping sauce:

soy sauce (light or Japanese)
rice vinegar
sugar
chili oil

Directions

Prepare the Filling

Prep prawns: Pat dry the prawns with paper towels and finely chop them or pulse in a food processor. Transfer to a large mixing bowl.
Chop vegetables: Finely chop the chives. For the cabbage, chop finely, then sprinkle with a pinch of salt. Let sit for 10–15 minutes, then squeeze out the excess liquid. Add both to the bowl.
Season: Add garlic, ginger, soy sauce, sesame oil, white pepper, salt, and cornstarch. Mix thoroughly until the mixture becomes sticky and well-combined.

Fold the Gyoza

Fill wrappers: Place about 1 teaspoon of filling in the center of each gyoza wrapper.
Seal: Moisten the edge of the wrapper with water. Fold it in half and pleat along one edge to seal tightly.
Repeat: Continue filling and sealing until all wrappers are used.

Cook the Gyoza

Pan-fry: Heat 1 tablespoon of oil in a flat-bottom non-stick skillet over medium heat. Place gyoza flat side down in the pan without overcrowding.
Fry: Cook for about 2 minutes until the bottoms are golden brown.
Steam: Add 2–3 tablespoons of water to the pan, immediately cover with a lid, and steam for 3–4 minutes or until the water evaporates and the dumplings are cooked through.
Crisp: Remove the lid and let cook for another minute to re-crisp the bottoms. Repeat with remaining dumplings in batches.

Make the Dipping Sauce

In a small bowl, whisk together soy sauce, rice vinegar, sugar, and chili oil until well blended.

Serve

Serve the hot gyoza immediately with the dipping sauce on the side.

Servings and timing

Servings: 30–35 gyoza
Prep time: 20 minutes
Folding time: 10 minutes
Cook time: 10 minutes
Total time: 40 minutes

Variations

Vegetarian version: Swap the prawns for finely chopped mushrooms or tofu.
Chicken gyoza: Use ground chicken instead of prawns for a different protein.
Spicy twist: Add minced chili or a touch of hot sauce to the filling.
Herb swap: Use spring onions or cilantro in place of chives for a different flavor profile.
Serve with noodles: Make it a meal by serving with ramen or udon on the side.

Storage/Reheating

Fridge: Store cooked gyoza in an airtight container for up to 3 days.

Freezer (uncooked): Arrange on a tray in a single layer and freeze. Once solid, transfer to a freezer bag. Cook directly from frozen—just increase steaming time by 2–3 minutes.

Reheat: Reheat in a pan over low heat with a splash of water and cover, or re-crisp in an air fryer or toaster oven.

FAQs

Can I use store-bought wrappers?

Yes, store-bought gyoza or dumpling wrappers work great and save time. Look for them in the refrigerated section of Asian or major grocery stores.

Do I have to cook them immediately?

You can prep and refrigerate them for up to a few hours before cooking. For longer storage, freeze them uncooked.

What’s the difference between gyoza and dumplings?

Gyoza are Japanese-style dumplings, usually thinner and smaller than Chinese potstickers, with a focus on crispy bottoms and juicy fillings.

Can I make these gluten-free?

Use gluten-free wrappers and gluten-free soy sauce to accommodate dietary needs.

Can I steam them instead of pan-frying?

Yes, you can steam them for a softer texture, but you’ll miss out on the crispy bottom layer.

What’s the best pan for cooking gyoza?

A flat-bottom, non-stick skillet with a lid works best to both brown and steam the dumplings.

How do I prevent sticking?

Ensure your pan is well-heated and oiled before placing the dumplings in. Avoid overcrowding and don’t move them during browning.

Can I use cooked prawns?

Raw prawns are best for this recipe—they cook perfectly during the steaming process and keep the filling moist.

How do I know the gyoza are cooked through?

They should feel firm to the touch, the wrapper should be translucent on top, and the bottoms should be golden.

What else can I serve with gyoza?

Pair them with miso soup, a light Asian slaw, or edamame for a full appetizer spread.

Conclusion

These Prawn Gyoza are crispy, juicy, and bursting with flavor—an irresistible appetizer or snack that’s surprisingly easy to make at home. With a perfectly balanced filling and a bold dipping sauce, they’re sure to impress anyone who tries them. Whether you’re making a batch for guests or freezing some for later, these dumplings are a must-try for lovers of Japanese cuisine.

Prawn Gyoza (Pan-Fried Dumplings)

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Author: Molly
Total Time: 30 minutes
Yield: 30–35 gyoza
Diet: Halal

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Description

These Japanese Prawn Gyoza are juicy, crispy pan-fried dumplings filled with prawns, chives, and cabbage. Golden on the bottom and tender on top, they’re perfect as an appetizer or snack, served with a tangy, spicy dipping sauce.

Instructions

Prepare the Filling: Finely chop the prawns or pulse them in a food processor. Place in a large bowl.
Add finely chopped chives to the prawns.
Finely chop cabbage and sprinkle with a little salt. Let sit for 10–15 minutes, then squeeze out excess liquid and add to the bowl.
Add garlic, ginger, soy sauce, sesame oil, white pepper, salt, and cornstarch. Mix until the filling becomes a sticky paste.
Fold the Gyoza: Place 1 tsp of filling in the center of each wrapper. Moisten the edges with water, fold in half, and pleat to seal tightly. Repeat with remaining wrappers.
Cook the Gyoza: Heat 1 tbsp of oil in a flat-bottom non-stick pan over medium heat. Arrange gyoza flat-side down without overcrowding.
Cook for about 2 minutes until the bottoms are golden brown.
Add 2–3 tbsp of water and immediately cover with a lid. Steam for 3–4 minutes until the water evaporates and dumplings are cooked through.
Uncover and cook for another 1 minute to re-crisp the bottoms. Repeat in batches.
Make the Dipping Sauce: Whisk together soy sauce, rice vinegar, sugar, and chili oil in a small bowl.
Serve: Serve hot gyoza with the dipping sauce on the side.

Notes

Use pre-made dumpling wrappers for convenience, or homemade if preferred.
You can substitute chives with green onions if needed.
Freeze uncooked gyoza on a tray, then transfer to a bag and cook from frozen when ready.
To make gluten-free, use gluten-free wrappers and soy sauce alternatives like tamari.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Appetizer
Method: Pan-Fried and Steamed
Cuisine: Japanese