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Crispy fried gyoza dumplings served with sesame oil, alongside soy sauce
Crispy dumplings finished with aromatic sesame oil

Crispy sesame gyoza

Author: Flavelo
Recipes Main Courses Starters
Although gyoza filling and shaping is an art, the real magic happens in the pan. This recipe builds on the dual use of sesame oil: once in the filling for flavour, and secondly at the very end of frying in the pan, to give the dumplings an irresistible, nutty-scented, extra crispy crust. When sesame oil meets the hot pan, the aroma draws everyone to the table.
🕒 Prep Time 30 mins
🍳 Cook Time 15 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 310 kcal
🌍 Cuisine Japanese

Ingredients

Equipment Needed

  • Non-stick frying pan with lid
  • Grater (for ginger, garlic)
  • Small bowl of water (for sealing)

Allergen Information

⚠️ Cereals containing gluten
⚠️ Soya
⚠️ Sesame

Instructions

1 ✓

Cut the cabbage very finely. Mix the meat with the cabbage, chopped spring onion, grated ginger, and garlic. Season with soy sauce, salt, pepper, and 1 tablespoon of sesame oil.

Tip: Sesame oil in the filling flavours and lubricates from the inside.
2 ✓

Fill the wrappers: spoon filling in centre, wet edge, fold in half and pleat. Line up finished pieces on a tray.

Tip: Ensure no air is next to the filling, press it out, otherwise it might puff up and burst during cooking.
3 ✓

Heat a little (not sesame!) oil in the pan. Place gyozas in and fry bottoms until golden brown (approx. 2-3 minutes).

Tip: Neutral oil is better for the first fry as sesame oil can become bitter under prolonged heat.
4 ✓

Pour in water and immediately cover. Steam on medium heat for 5-6 minutes until water evaporates.

Tip: Steam softens the top part of the dough.
5 ✓

Remove lid. When sizzling and water is gone, drizzle the remaining 1 tablespoon of sesame oil around the gyozas in the pan. Fry for another 1-2 minutes.

Tip: This technique ('hane') gives the final, extra crispy and fragrant crust.
6 ✓

Serve crispy side up, sprinkled with a few toasted sesame seeds and spring onion.

Tip: This way the bottom doesn't go soggy on the plate.

Recipe FAQ

Can I use toasted sesame oil?
Yes, absolutely! Dark, toasted sesame oil has a much more intense flavour, which is the real choice for this recipe.
The dough edge dried out whilst shaping.
Gyoza dough dries quickly. Always cover finished dumplings and unused wrappers with a damp tea towel.

Ingredients

  • 20 pcs Gyoza wrappers
  • 300 g Minced pork or chicken
  • 150 g Cabbage
  • 2 stalks Spring onion
  • 1 tsp Fresh ginger (grated)
  • 1 clove Garlic (grated)
  • 1 tbsp Soy sauce
  • 2 tbsp Sesame oil (divided)
  • 0.5 tsp Salt
  • 0.25 tsp Ground pepper
  • 100 ml Water (for steaming)