23 Delicious Japanese Dumplings Recipes Amazing

Welcome to a world where every bite of a Japanese dumpling transports you straight to the bustling streets of Tokyo or the serene countryside of Kyoto. Whether you’re craving something savory, sweet, or somewhere in between, our roundup of 23 delicious Japanese dumpling recipes is your ticket to an unforgettable culinary adventure. Perfect for home cooks looking to spice up their meal routine, these recipes promise to delight your taste buds and inspire your next kitchen creation. Dive in and discover your new favorite dish!

Gyoza with Pork and Cabbage Filling

Ready to dive into making gyoza? These juicy pork and cabbage dumplings are a crowd-pleaser, perfect for any occasion.

Ingredients

• 1 lb ground pork
• 2 cups finely chopped cabbage
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp grated ginger
• 2 cloves minced garlic
• 1 package gyoza wrappers
• 1/4 cup water
• 2 tbsp vegetable oil

Instructions

1. In a large bowl, mix ground pork, cabbage, soy sauce, sesame oil, ginger, and garlic until well combined.
2. Place 1 tsp of filling in the center of a gyoza wrapper. Dip your finger in water and moisten the edges.
3. Fold the wrapper over the filling, pleating the edges to seal. Tip: Ensure no air pockets to prevent bursting.
4. Heat vegetable oil in a non-stick skillet over medium heat. Arrange gyoza in a single layer, flat side down.
5. Cook for 2-3 minutes until bottoms are golden brown. Tip: Don’t overcrowd the pan for even cooking.
6. Pour 1/4 cup water into the skillet, cover immediately, and steam for 5 minutes. Tip: Listen for a sizzle to know when water evaporates.
7. Uncover and cook for another 1-2 minutes to crisp the bottoms.

Crispy on the outside and tender inside, these gyoza burst with savory flavors. Serve with a spicy dipping sauce for an extra kick.

Vegetable Gyoza for Veggie Lovers

Make your meal memorable with these crispy vegetable gyoza, packed with fresh flavors and perfect for any occasion. They’re easy to whip up and guaranteed to impress.

Ingredients

– 1 cup cabbage, finely shredded
– 1/2 cup carrots, grated
– 1/4 cup green onions, chopped
– 1 tbsp ginger, minced
– 1 tbsp soy sauce
– 1 tsp sesame oil
– 1/2 tsp salt
– 1 package gyoza wrappers (about 30)
– 2 tbsp vegetable oil
– 1/2 cup water

Instructions

1. In a large bowl, mix cabbage, carrots, green onions, ginger, soy sauce, sesame oil, and salt until well combined.
2. Place 1 tsp of the vegetable mixture in the center of a gyoza wrapper.
3. Wet the edges of the wrapper with water, fold in half, and pleat the edges to seal.
4. Heat vegetable oil in a large skillet over medium heat until shimmering.
5. Arrange gyoza in the skillet, flat side down, and cook for 2-3 minutes until bottoms are golden brown.
6. Carefully add water to the skillet, cover immediately, and steam for 5 minutes.
7. Remove the lid and cook for another 2 minutes to crisp up the bottoms again.
8. Serve hot with your favorite dipping sauce.
Delightfully crispy on the outside and juicy on the inside, these gyoza are a textural dream. Try serving them with a spicy mayo or sweet chili sauce for an extra kick.

Chicken and Shrimp Dumplings

Whip up a batch of these Chicken and Shrimp Dumplings for a comforting meal that’s packed with flavor. Perfect for a cozy dinner or a fun cooking project.

Ingredients

– 1 cup all-purpose flour
– 1/2 cup water
– 1/2 lb ground chicken
– 1/2 lb shrimp, peeled and minced
– 2 tbsp soy sauce
– 1 tbsp sesame oil
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup green onions, finely chopped

Instructions

1. In a large bowl, mix 1 cup all-purpose flour and 1/2 cup water to form a dough. Knead for 5 minutes until smooth. Cover and let rest for 30 minutes.
2. While the dough rests, combine 1/2 lb ground chicken, 1/2 lb minced shrimp, 2 tbsp soy sauce, 1 tbsp sesame oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 cup green onions in a bowl. Mix well.
3. Roll the dough into a long rope and cut into 20 equal pieces. Roll each piece into a thin circle.
4. Place 1 tbsp of the filling in the center of each dough circle. Fold and pleat the edges to seal.
5. Bring a large pot of water to a boil. Add dumplings in batches, cooking for 5 minutes or until they float to the surface.
6. Remove dumplings with a slotted spoon and serve hot.
Just out of the pot, these dumplings are juicy inside with a tender, slightly chewy wrapper. Serve with a side of chili oil for an extra kick or alongside a simple cucumber salad for a refreshing contrast.

Spicy Miso Gyoza

Ready to elevate your dumpling game? These Spicy Miso Gyoza pack a punch with a flavorful filling wrapped in crispy skins. Perfect for a quick appetizer or a hearty meal.

Ingredients

– 1 cup ground pork
– 2 tbsp miso paste
– 1 tbsp sriracha
– 1 tsp ginger, minced
– 2 cloves garlic, minced
– 1/4 cup green onions, finely chopped
– 1 tbsp sesame oil
– 1 package gyoza wrappers (about 30)
– 1/4 cup water
– 2 tbsp vegetable oil

Instructions

1. In a bowl, mix 1 cup ground pork, 2 tbsp miso paste, 1 tbsp sriracha, 1 tsp minced ginger, 2 cloves minced garlic, and 1/4 cup chopped green onions until well combined.
2. Place 1 tsp of the filling in the center of a gyoza wrapper. Wet the edges with water, fold in half, and pleat the edges to seal. Repeat with remaining wrappers.
3. Heat 1 tbsp sesame oil in a large skillet over medium-high heat. Add gyoza in a single layer, working in batches if necessary. Cook for 2-3 minutes until bottoms are golden brown.
4. Pour 1/4 cup water into the skillet, cover immediately, and steam for 5 minutes. Remove lid and cook for another 2 minutes until water evaporates.
5. Drizzle with 1 tbsp vegetable oil and cook for 1 more minute until crispy. Serve hot.
6. Optional: Mix remaining 1 tbsp vegetable oil with extra sriracha for a spicy dipping sauce.
Outrageously crispy on the outside and juicy inside, these gyoza are a flavor bomb. Try serving them with a side of pickled vegetables for a tangy contrast.

Cheesy Corn Gyoza

Got a craving for something crispy, cheesy, and slightly sweet? These Cheesy Corn Gyoza are your answer, blending gooey cheese with sweet corn in a crispy wrapper.

Ingredients

• 1 cup corn kernels
• 1 cup shredded mozzarella cheese
• 1 tbsp butter
• 1/2 tsp salt
• 1 pack gyoza wrappers
• 2 tbsp water
• 1 tbsp vegetable oil

Instructions

1. Heat butter in a pan over medium heat until melted.
2. Add corn kernels and salt. Cook for 3 minutes, stirring occasionally.
3. Remove from heat. Mix in mozzarella cheese until well combined.
4. Place a gyoza wrapper on a flat surface. Spoon 1 tsp of the corn mixture into the center.
5. Dip your finger in water and moisten the edges of the wrapper.
6. Fold the wrapper over the filling, pressing edges to seal. Pleat edges for a traditional look.
7. Heat oil in a non-stick pan over medium-high heat.
8. Arrange gyoza in the pan. Cook for 2 minutes until bottoms are golden brown.
9. Add 2 tbsp water to the pan. Cover immediately. Steam for 3 minutes.
10. Uncover. Cook for another minute to crisp up the bottoms.

Cheesy Corn Gyoza offer a delightful crunch with a molten cheese center. Serve them with a side of spicy mayo for an extra kick.

Crispy Tofu Dumplings

Zesty and satisfying, these crispy tofu dumplings are a game-changer for plant-based appetizers. Perfect for dipping or enjoying solo, they’re a crunchy delight.

Ingredients

• 1 block firm tofu
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 cup all-purpose flour
• 1/2 cup water
• 2 tbsp vegetable oil
• 1 tsp garlic powder
• 1/2 tsp salt

Instructions

1. Press tofu for 30 minutes to remove excess water. Cut into small cubes.
2. Marinate tofu cubes in soy sauce and sesame oil for 15 minutes.
3. Mix flour, water, garlic powder, and salt in a bowl to form a dough.
4. Roll dough into small circles, about 3 inches in diameter.
5. Place 2-3 tofu cubes in the center of each dough circle.
6. Fold dough over tofu, sealing edges tightly to form dumplings.
7. Heat vegetable oil in a pan over medium heat (350°F).
8. Fry dumplings until golden brown, about 3 minutes per side.
9. Drain on paper towels to remove excess oil.

Mouthwateringly crispy on the outside with a tender, flavorful tofu center. Serve with a spicy mayo dip for an extra kick.

Pork and Kimchi Gyoza

You won’t find a more satisfying fusion dish than Pork and Kimchi Gyoza. These dumplings pack a punch with their spicy, tangy filling wrapped in a crispy shell.

Ingredients

– 1 lb ground pork
– 1 cup kimchi, finely chopped
– 2 tbsp soy sauce
– 1 tbsp sesame oil
– 1 tsp sugar
– 1/2 tsp salt
– 1/4 tsp black pepper
– 30 gyoza wrappers
– 2 tbsp vegetable oil
– 1/2 cup water

Instructions

1. In a large bowl, mix 1 lb ground pork, 1 cup kimchi, 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tsp sugar, 1/2 tsp salt, and 1/4 tsp black pepper until well combined.
2. Place 1 tbsp of the filling in the center of a gyoza wrapper.
3. Wet the edges of the wrapper with water, fold over the filling, and pleat the edges to seal.
4. Heat 2 tbsp vegetable oil in a large non-stick skillet over medium-high heat.
5. Arrange the gyoza in the skillet, flat side down, and cook for 2-3 minutes until the bottoms are golden brown.
6. Pour 1/2 cup water into the skillet, cover immediately, and reduce heat to medium.
7. Steam the gyoza for 5 minutes, then remove the lid and cook for another 2 minutes to crisp the bottoms.
8. Transfer to a plate and serve hot.

Unbelievably crispy on the outside and juicy on the inside, these gyoza are a flavor explosion. Serve them with a side of soy sauce mixed with a splash of rice vinegar for dipping.

Seafood Gyoza with Scallops and Shrimp

Bold flavors meet delicate seafood in this gyoza recipe. Perfect for a quick dinner or impressive appetizer.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup water
• 1/2 lb scallops, finely chopped
• 1/2 lb shrimp, finely chopped
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp ginger, grated
• 1/4 tsp salt
• 2 tbsp vegetable oil
• 1/4 cup water (for steaming)

Instructions

1. Mix 1 cup all-purpose flour and 1/2 cup water in a bowl until a dough forms.
2. Knead the dough on a floured surface for 5 minutes until smooth. Cover and rest for 30 minutes.
3. Combine 1/2 lb scallops, 1/2 lb shrimp, 1 tbsp soy sauce, 1 tsp sesame oil, 1/2 tsp ginger, and 1/4 tsp salt in a bowl. Mix well.
4. Roll the dough into a log and cut into 24 pieces. Roll each piece into a thin circle.
5. Place 1 tsp filling in the center of each wrapper. Fold and pleat edges to seal.
6. Heat 2 tbsp vegetable oil in a pan over medium heat. Add gyoza and cook for 2 minutes until bottoms are golden.
7. Pour 1/4 cup water into the pan. Cover and steam for 5 minutes until water evaporates.
8. Uncover and cook for another 2 minutes until crispy. Tip: Ensure the pan is hot before adding gyoza for a crispier bottom.
9. Serve immediately. Tip: Dip in soy sauce mixed with a splash of vinegar for extra flavor.

Delightfully crispy on the outside, juicy on the inside. Pair with a spicy mayo dip for an extra kick.

Mushroom and Leek Dumplings

Now, let’s dive into making Mushroom and Leek Dumplings, a dish that combines earthy flavors with a comforting texture. Perfect for a cozy dinner or as a fancy appetizer, these dumplings are sure to impress.

Ingredients

– 2 cups all-purpose flour
– 1/2 cup water
– 1 tbsp vegetable oil
– 1 cup finely chopped mushrooms
– 1/2 cup finely chopped leeks
– 1 tbsp soy sauce
– 1/2 tsp salt
– 1/4 tsp black pepper

Instructions

1. In a large bowl, mix 2 cups all-purpose flour and 1/2 cup water until a dough forms.
2. Knead the dough on a floured surface for 5 minutes until smooth. Cover and let rest for 30 minutes.
3. Heat 1 tbsp vegetable oil in a pan over medium heat. Add 1 cup finely chopped mushrooms and 1/2 cup finely chopped leeks. Cook for 5 minutes until soft.
4. Stir in 1 tbsp soy sauce, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for another 2 minutes. Remove from heat and let cool.
5. Divide the dough into 20 equal pieces. Roll each piece into a thin circle.
6. Place 1 tsp of the mushroom and leek mixture in the center of each dough circle. Fold and seal the edges tightly.
7. Bring a large pot of water to a boil. Add dumplings in batches, cooking for 3-4 minutes until they float to the top.
8. Remove dumplings with a slotted spoon and serve hot.
Here, the dumplings offer a delightful contrast between the tender wrapper and the savory filling. Try serving them with a side of chili oil for an extra kick.

Beef and Onion Gyoza

Never underestimate the power of a well-made gyoza. These beef and onion dumplings are a game-changer for any meal, offering a perfect balance of flavors and textures.

Ingredients

– 1 lb ground beef – 1 cup finely chopped onion – 2 tbsp soy sauce – 1 tbsp sesame oil – 1 tsp grated ginger – 1 package gyoza wrappers – 2 tbsp vegetable oil – 1/2 cup water

Instructions

1. In a large bowl, combine 1 lb ground beef, 1 cup finely chopped onion, 2 tbsp soy sauce, 1 tbsp sesame oil, and 1 tsp grated ginger. Mix until well incorporated. 2. Place 1 tbsp of the beef mixture in the center of a gyoza wrapper. 3. Wet the edges of the wrapper with water, fold in half, and pleat the edges to seal. 4. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. 5. Arrange the gyoza in the skillet, flat side down, and cook for 2-3 minutes until the bottoms are golden brown. 6. Pour 1/2 cup water into the skillet, cover immediately, and reduce heat to medium. Steam for 5 minutes. 7. Remove the lid and cook for another 2 minutes to crisp the bottoms. 8. Serve hot with a dipping sauce of your choice. Wrapped in a crispy shell with a juicy, flavorful filling, these gyoza are irresistible. Try serving them with a side of spicy mayo for an extra kick.

Sweet Potato Gyoza

These sweet potato gyoza are a twist on the classic, offering a sweet and savory bite that’s perfect for any occasion.

Ingredients

• 1 cup mashed sweet potato
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 24 gyoza wrappers
• 1/4 cup water
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil

Instructions

1. Preheat a non-stick pan over medium heat with 1 tbsp olive oil.
2. In a bowl, mix 1 cup mashed sweet potato with 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp onion powder until well combined.
3. Place 1 tsp of the sweet potato mixture in the center of each gyoza wrapper.
4. Wet the edges of the wrapper with water, fold over the filling, and press to seal, creating pleats for a traditional look.
5. Place the gyoza in the pan, flat side down, and cook for 2-3 minutes until the bottoms are golden brown.
6. Add 1/4 cup water to the pan, cover immediately, and steam for 5 minutes to cook through.
7. Uncover and cook for another 1-2 minutes to crisp up the bottoms again.
8. In a small bowl, whisk together 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp sesame oil for dipping.

Perfectly crispy on the outside with a soft, flavorful filling, these gyoza pair wonderfully with a spicy mayo or a simple soy-vinegar dip.

Chicken Teriyaki Dumplings

Now, let’s dive into making Chicken Teriyaki Dumplings, a fusion dish that combines the juiciness of chicken with the sweet and savory flavors of teriyaki, all wrapped in a delicate dumpling skin.

Ingredients

• 1 cup ground chicken
• 1/4 cup teriyaki sauce
• 1 tbsp sesame oil
• 1/2 cup finely chopped green onions
• 1 tsp minced garlic
• 1 package dumpling wrappers (about 30 pieces)
• 2 tbsp water
• 1 tbsp vegetable oil

Instructions

1. In a bowl, mix 1 cup ground chicken, 1/4 cup teriyaki sauce, 1 tbsp sesame oil, 1/2 cup finely chopped green onions, and 1 tsp minced garlic until well combined.
2. Place 1 tsp of the chicken mixture in the center of a dumpling wrapper.
3. Dip your finger in 2 tbsp water and moisten the edges of the wrapper.
4. Fold the wrapper over the filling and press the edges to seal, creating pleats for a decorative touch.
5. Heat 1 tbsp vegetable oil in a non-stick skillet over medium heat until shimmering.
6. Arrange dumplings in the skillet, ensuring they do not touch, and cook for 2-3 minutes until the bottoms are golden brown.
7. Add 1/4 cup water to the skillet, cover immediately, and steam for 5 minutes.
8. Remove the lid and cook for another 2 minutes to crisp the bottoms.
9. Serve hot with extra teriyaki sauce for dipping.

Mouthwatering and tender, these dumplings offer a perfect balance of flavors and textures. Try serving them on a bed of steamed rice for a complete meal.

Pork and Garlic Chive Dumplings

Filling and flavorful, these Pork and Garlic Chive Dumplings are a must-try for any dumpling enthusiast. Perfect for a quick dinner or a fun cooking project, they’re straightforward to make and delicious to eat.

Ingredients

– 1 lb ground pork
– 1 cup chopped garlic chives
– 2 tbsp soy sauce
– 1 tbsp sesame oil
– 1 tsp grated ginger
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 package dumpling wrappers
– 1/4 cup water
– 2 tbsp vegetable oil

Instructions

1. In a large bowl, combine 1 lb ground pork, 1 cup chopped garlic chives, 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tsp grated ginger, 1/2 tsp salt, and 1/4 tsp black pepper. Mix until well combined.
2. Place 1 tsp of the pork mixture in the center of a dumpling wrapper. Tip: Do not overfill to prevent breaking during cooking.
3. Wet the edges of the wrapper with water using your finger. Fold the wrapper over the filling and press to seal, creating pleats for a decorative touch.
4. Heat 2 tbsp vegetable oil in a large non-stick skillet over medium-high heat. Arrange dumplings in the skillet, flat side down, and cook until bottoms are golden brown, about 2-3 minutes.
5. Carefully add 1/4 cup water to the skillet, cover immediately, and reduce heat to medium. Steam for 5 minutes or until water is absorbed. Tip: Listen for a sizzle to know when to uncover.
6. Uncover and cook for another 1-2 minutes to crisp the bottoms again. Tip: Use a spatula to check for desired crispness.
7. Serve hot with soy sauce for dipping. Light and juicy inside with a crispy bottom, these dumplings are a textural delight. Try serving them with a side of spicy chili oil for an extra kick.

Shrimp and Cilantro Gyoza

Unwrap the flavors of Asia with these Shrimp and Cilantro Gyoza, a perfect blend of succulent shrimp and fresh cilantro wrapped in a crispy shell. Ideal for a quick appetizer or a light meal, these dumplings are sure to impress with their bold flavors and satisfying texture.

Ingredients

– 1 lb shrimp, peeled and deveined
– 1/2 cup cilantro, finely chopped
– 1 tbsp ginger, minced
– 2 cloves garlic, minced
– 1 tbsp soy sauce
– 1 tsp sesame oil
– 1 package gyoza wrappers (about 30)
– 2 tbsp vegetable oil
– 1/2 cup water

Instructions

1. In a food processor, pulse shrimp until finely chopped.
2. Transfer shrimp to a bowl, mix in cilantro, ginger, garlic, soy sauce, and sesame oil.
3. Place 1 tsp of filling in the center of a gyoza wrapper.
4. Wet the edges of the wrapper with water, fold over the filling, and pleat the edges to seal.
5. Heat vegetable oil in a large skillet over medium-high heat.
6. Arrange gyoza in the skillet, cook until bottoms are golden, about 2 minutes.
7. Pour water into the skillet, cover immediately, reduce heat to medium, and steam for 5 minutes.
8. Remove cover, increase heat to high, and cook until water evaporates and bottoms are crispy, about 1 minute.
9. Serve hot with dipping sauce of choice.
Offer these gyoza straight from the skillet for maximum crispiness. The shrimp filling is juicy and flavorful, complemented by the fresh bite of cilantro. Try serving with a spicy mayo or sweet chili sauce for an extra kick.

Lobster Gyoza for Special Occasions

Nothing beats the elegance of Lobster Gyoza when you’re aiming to impress. These dumplings blend luxury with comfort, perfect for celebrating.

Ingredients

• 1 cup lobster meat, finely chopped
• 1/2 cup cabbage, shredded
• 2 tbsp green onions, minced
• 1 tbsp ginger, grated
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 package gyoza wrappers
• 2 tbsp water
• 2 tbsp vegetable oil

Instructions

1. In a bowl, mix lobster meat, cabbage, green onions, ginger, soy sauce, and sesame oil until well combined.
2. Place 1 tsp of filling in the center of each gyoza wrapper. Tip: Avoid overfilling to prevent breaking.
3. Moisten the edges of the wrapper with water, fold over the filling, and pleat the edges to seal. Tip: Ensure edges are sealed tightly to keep filling inside.
4. Heat vegetable oil in a pan over medium heat. Arrange gyoza in the pan, flat side down, and cook for 2-3 minutes until bottoms are golden brown.
5. Add 2 tbsp water to the pan, cover immediately, and steam for 5 minutes. Tip: Listen for a sizzle to know when the water has evaporated.
6. Uncover and cook for another 1-2 minutes to crisp the bottoms again.

Lobster Gyoza offers a crispy bottom with a juicy, flavorful filling. Serve with a side of spicy mayo for an extra kick.

Duck and Green Onion Dumplings

Always a crowd-pleaser, these duck and green onion dumplings combine rich flavors with a simple preparation. Perfect for a cozy dinner or as a standout appetizer.

Ingredients

• 1 lb ground duck
• 1 cup finely chopped green onions
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp grated ginger
• 1 package dumpling wrappers
• 1/2 cup water
• 2 tbsp vegetable oil

Instructions

1. In a large bowl, mix 1 lb ground duck, 1 cup finely chopped green onions, 2 tbsp soy sauce, 1 tbsp sesame oil, and 1 tsp grated ginger until well combined.
2. Place 1 tbsp of the filling in the center of each dumpling wrapper.
3. Moisten the edges of the wrapper with water, fold over the filling, and press to seal tightly.
4. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
5. Arrange dumplings in the skillet, flat side down, and cook until bottoms are golden brown, about 2-3 minutes.
6. Pour 1/2 cup water into the skillet, cover immediately, and reduce heat to medium.
7. Steam dumplings for 8-10 minutes, or until water is absorbed and dumplings are cooked through.
8. Remove lid and cook for an additional 1-2 minutes to crisp the bottoms again.

Rich in flavor, these dumplings have a juicy interior with a crispy bottom. Serve with a side of spicy chili oil for an extra kick.

Salmon and Cream Cheese Gyoza

You won’t believe how salmon and cream cheese gyoza can elevate your dinner game. These dumplings are a fusion delight, combining creamy richness with the freshness of salmon.

Ingredients

– 1 cup all-purpose flour
– 1/2 cup water
– 1/2 lb salmon, finely chopped
– 4 oz cream cheese, softened
– 1 tbsp soy sauce
– 1 tsp ginger, grated
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp vegetable oil
– 1/4 cup water (for steaming)

Instructions

1. Mix 1 cup all-purpose flour with 1/2 cup water in a bowl until a dough forms. Knead for 5 minutes until smooth. Cover and rest for 30 minutes.
2. Combine 1/2 lb finely chopped salmon, 4 oz softened cream cheese, 1 tbsp soy sauce, 1 tsp grated ginger, 1/2 tsp salt, and 1/4 tsp black pepper in a bowl. Mix well.
3. Roll the dough into a thin sheet on a floured surface. Cut into 3-inch circles.
4. Place 1 tsp of the salmon mixture in the center of each circle. Fold and seal the edges to form gyoza.
5. Heat 2 tbsp vegetable oil in a pan over medium heat. Add gyoza and cook for 2 minutes until bottoms are golden.
6. Pour 1/4 cup water into the pan. Cover and steam for 5 minutes until water evaporates.
7. Uncover and cook for another 1 minute to crisp the bottoms. Serve hot.
Best enjoyed with a dipping sauce of your choice. The crispy bottom and tender filling make these gyoza irresistible. Try serving them on a bed of mixed greens for a fresh contrast.

Pork and Ginger Dumplings

Fragrant and flavorful, these Pork and Ginger Dumplings are a must-try for any dumpling lover. Perfect for a quick dinner or a party appetizer.

Ingredients

• 1 lb ground pork
• 2 tbsp fresh ginger, minced
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1/2 cup green onions, finely chopped
• 1 pack dumpling wrappers
• 1/4 cup water
• 2 tbsp vegetable oil

Instructions

1. In a large bowl, combine ground pork, ginger, garlic, soy sauce, sesame oil, and green onions. Mix until well incorporated.
2. Place 1 tsp of the pork mixture in the center of a dumpling wrapper. Dip your finger in water and moisten the edges of the wrapper.
3. Fold the wrapper over the filling and press edges to seal, pleating for a decorative touch. Repeat with remaining wrappers and filling.
4. Heat vegetable oil in a large skillet over medium-high heat. Add dumplings in a single layer, working in batches if necessary. Cook for 2-3 minutes until bottoms are golden brown.
5. Carefully add 1/4 cup water to the skillet and immediately cover with a lid. Steam for 5 minutes, or until dumplings are cooked through and water has evaporated.
6. Remove lid and cook for an additional 1-2 minutes to crisp up the bottoms. Serve hot.

With a crispy bottom and juicy filling, these dumplings are a delight. Try serving them with a side of spicy chili oil for an extra kick.

Vegetable Tempura Dumplings

Make these crispy vegetable tempura dumplings for a quick, flavorful snack. They’re perfect for dipping and packed with fresh veggies.

Ingredients

• 1 cup all-purpose flour
• 1 cup ice-cold water
• 1 egg
• 1/2 tsp salt
• 1 cup mixed vegetables (carrots, bell peppers, zucchini), julienned
• 1/2 cup vegetable oil

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 cup ice-cold water, 1 egg, and 1/2 tsp salt until smooth. Tip: Keep the batter cold for crispier tempura.
2. Heat 1/2 cup vegetable oil in a deep pan over medium heat to 350°F. Use a thermometer for accuracy.
3. Dip 1 cup mixed vegetables into the batter, ensuring each piece is fully coated. Shake off excess.
4. Carefully place battered vegetables into the hot oil. Fry in batches to avoid overcrowding. Tip: Overcrowding lowers oil temperature, resulting in soggy tempura.
5. Fry for 2-3 minutes until golden and crispy. Turn pieces halfway for even cooking.
6. Remove with a slotted spoon and drain on paper towels. Tip: Serve immediately to maintain crispiness.

Serve these dumplings with a side of soy sauce or sweet chili sauce for dipping. The contrast between the crispy exterior and tender vegetables inside is irresistible.

Crab and Asparagus Gyoza

Fancy a twist on traditional gyoza? Crab and asparagus gyoza offer a fresh, seafood-packed bite with a crisp vegetable crunch.

Ingredients

• 1 cup crab meat, shredded
• 1 cup asparagus, finely chopped
• 2 tbsp green onions, minced
• 1 tbsp ginger, grated
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 24 gyoza wrappers
• 2 tbsp vegetable oil
• 1/2 cup water

Instructions

1. In a bowl, mix crab meat, asparagus, green onions, ginger, soy sauce, and sesame oil until well combined.
2. Place 1 tsp of the filling in the center of each gyoza wrapper.
3. Wet the edges of the wrapper with water, fold over the filling, and pleat the edges to seal.
4. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
5. Arrange gyoza in the skillet, flat side down, and cook until bottoms are golden brown, about 2-3 minutes.
6. Pour water into the skillet, cover immediately, and steam for 5 minutes or until water evaporates.
7. Uncover and cook for another 1-2 minutes to crisp the bottoms again.
8. Serve hot with a dipping sauce of your choice.

Vibrant and flavorful, these gyoza boast a juicy interior with a crispy, golden base. Try serving them on a bed of mixed greens for a light, elegant presentation.

Pork and Shitake Mushroom Dumplings

Kickstart your culinary adventure with these Pork and Shitake Mushroom Dumplings, a perfect blend of savory flavors wrapped in a delicate dough. Ideal for a cozy dinner or a festive gathering, they’re sure to impress.

Ingredients

– 1 cup all-purpose flour
– 1/2 cup water
– 1/2 lb ground pork
– 1/2 cup shitake mushrooms, finely chopped
– 1 tbsp soy sauce
– 1 tsp ginger, minced
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 tbsp vegetable oil

Instructions

1. In a large bowl, mix 1 cup all-purpose flour and 1/2 cup water to form a dough. Knead for 5 minutes until smooth. Cover and let rest for 30 minutes.
2. While dough rests, combine 1/2 lb ground pork, 1/2 cup shitake mushrooms, 1 tbsp soy sauce, 1 tsp minced ginger, 1/2 tsp salt, and 1/4 tsp black pepper in a bowl. Mix well.
3. Divide dough into 20 equal pieces. Roll each into a 3-inch circle.
4. Place 1 tbsp filling in the center of each circle. Fold and pleat edges to seal.
5. Heat 1 tbsp vegetable oil in a non-stick pan over medium heat. Add dumplings, flat side down, and cook for 2 minutes until golden.
6. Add 1/4 cup water to the pan, cover, and steam for 5 minutes. Remove lid and cook for another 2 minutes until water evaporates.
7. Serve immediately. Dumplings should be crispy on the bottom and tender on top. Pair with a dipping sauce of your choice for an extra flavor boost.

Chicken and Corn Dumplings

Just when you thought comfort food couldn’t get any better, these Chicken and Corn Dumplings come along. Juicy chicken and sweet corn wrapped in a fluffy dough, they’re a game-changer.

Ingredients

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• 1 cup milk
• 2 tbsp unsalted butter, melted
• 1 cup cooked chicken, shredded
• 1 cup corn kernels
• 1/2 cup chicken broth
• 1/4 cup green onions, chopped

Instructions

1. Preheat oven to 375°F.
2. In a large bowl, mix 2 cups all-purpose flour, 1 tbsp baking powder, and 1 tsp salt.
3. Add 1 cup milk and 2 tbsp melted unsalted butter to the dry ingredients. Stir until just combined.
4. Fold in 1 cup shredded chicken, 1 cup corn kernels, and 1/4 cup chopped green onions.
5. Drop spoonfuls of the dough onto a greased baking sheet. Tip: Use an ice cream scoop for even sizes.
6. Bake for 15-20 minutes or until golden brown. Tip: Check at 15 minutes to avoid overbaking.
7. While baking, heat 1/2 cup chicken broth in a small saucepan until simmering.
8. Serve dumplings warm, drizzled with the hot chicken broth. Tip: Garnish with extra green onions for a fresh crunch.

Yummy doesn’t begin to describe these dumplings. The fluffy texture pairs perfectly with the savory chicken and sweet corn. Try serving them over a bed of greens for a light yet satisfying meal.

Vegan Tofu and Spinach Gyoza

Unlock the flavors of Japan with these Vegan Tofu and Spinach Gyoza, a perfect blend of crispy and tender textures that will delight your taste buds.

Ingredients

• 1 cup firm tofu, crumbled
• 2 cups fresh spinach, finely chopped
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp ginger, minced
• 1 clove garlic, minced
• 1/2 tsp salt
• 24 gyoza wrappers
• 1/4 cup water
• 2 tbsp vegetable oil

Instructions

1. In a large bowl, mix crumbled tofu, spinach, soy sauce, sesame oil, ginger, garlic, and salt until well combined.
2. Place 1 tsp of the filling in the center of each gyoza wrapper.
3. Moisten the edges of the wrapper with water, fold over the filling, and pleat the edges to seal.
4. Heat vegetable oil in a large skillet over medium heat until shimmering.
5. Arrange gyoza in the skillet, flat side down, and cook for 2-3 minutes until bottoms are golden brown.
6. Pour 1/4 cup water into the skillet, cover immediately, and steam for 5 minutes.
7. Remove the lid and cook for another 2 minutes to crisp up the bottoms.
8. Serve hot with a side of soy sauce for dipping.

Here’s a dish that’s crispy on the outside, juicy on the inside, with a savory filling that’s bursting with flavor. Try serving these gyoza with a drizzle of chili oil for an extra kick.

Conclusion

Mouthwatering and diverse, these 23 Japanese dumpling recipes offer a delightful culinary adventure right in your kitchen. Whether you’re a seasoned chef or a curious beginner, there’s something here to spark your joy for cooking. We’d love to hear which dumplings stole your heart—drop a comment below! Don’t forget to share your favorites on Pinterest so others can discover these tasty treasures too. Happy cooking!

Bella Bacinos