Crispy Japanese Gyoza (Easy, Juicy & Freezer-Friendly Recipe)

Crispy on the outside and juicy on the inside, these Japanese gyoza are incredibly easy to make at home.
No shiso? No problem—this recipe works perfectly with simple ingredients available anywhere.

This is how I make gyoza at home. I sometimes add shiso (perilla leaves) for a fresh Japanese flavor, but honestly, it’s just as delicious without it. So if you can’t find shiso in your country, don’t worry at all.

The best part? You can make a big batch and freeze them for later.

Here’s how my gyoza turned out at home 👇

Golden, crispy bottoms with juicy filling inside—this is exactly what you want!

Ingredients

• Gyoza wrappers (about 30)
• Ground pork – 200g
• Cabbage – 1/4
• Garlic chives – 1/2 bunch
• Garlic – 1 clove
• Ginger – a little

Seasoning

• Soy sauce – 1 tbsp
• Sesame oil – 1 tsp
• Sake – 1 tbsp
• Salt & pepper

👉 Optional:

• Shiso leaves (perilla) – adds freshness, but totally optional

Instructions

1. Finely chop cabbage, salt it, and squeeze out water
2. Chop chives, garlic, and ginger
3. Mix everything with ground pork and seasoning
4. Wrap into gyoza
5. Place in a pan with oil
6. Add water and steam for about 5 minutes
7. Let water evaporate, then add sesame oil and crisp the bottom

Make Ahead & Freeze

One of my favorite things about gyoza is how freezer-friendly they are.

• Freeze them uncooked (separate so they don’t stick)
• Once frozen, store in a bag

👉 When cooking:

• No need to defrost
• Cook straight from frozen
• Or add directly into soup

Perfect for busy days or lazy meals.

My Favorite Dipping Sauce

Instead of the usual soy sauce mix, I like:

• Vinegar
• Black pepper
• Chili oil

👉 It’s lighter, refreshing, and a little spicy—so addictive!

Tips

• Squeeze cabbage well → prevents soggy filling
• Don’t skip the final sesame oil → crispy texture
• No shiso? No problem → still authentic and delicious