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Recipe

Sweet and Spicy Gyoza Recipe

Crispy-bottom, juicy-center pan-fried gyoza with a sticky-sweet, chili-kissed dipping sauce that tastes like takeout comfort, minus the mystery grease.

Author By Matt Campbell
4.8
A real photograph of a plate of golden pan-fried gyoza with crisp browned bottoms, a small bowl of glossy sweet and spicy dipping sauce, and sliced scallions on a wooden table in warm natural light
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These sweet and spicy gyoza are my favorite kind of weeknight chaos: something you can pull off in a small skillet, with results that feel way bigger than the effort. You get that signature crispy lace edge, a juicy filling, and a dipping sauce that hits all the right notes. Sweet, tangy, a little heat, and just enough salt to make you keep “testing” bites.

The best part is you can make this with store-bought wrappers and easy-to-find ingredients. No special equipment, no complicated folding required. If they look rustic, congratulations. You made gyoza at home like a real person.

A real photograph of hands folding a single gyoza wrapper filled with pork and cabbage on a lightly floured cutting board with a small bowl of water nearby

Why It Works

  • Crisp edges, tender tops: The pan-fry plus steam method gives you the best of both textures without deep frying.
  • Big flavor with pantry sauce: Soy sauce, rice vinegar, honey, and chili paste make a glossy dip that tastes restaurant-level.
  • Filling that stays juicy: Salting the cabbage and squeezing out moisture helps prevent soggy dumplings and keeps the meat bouncy, not watery.
  • Freezer friendly: Make a double batch, freeze a tray, and your future self will thank you loudly.

Pairs Well With

Storage Tips

How to store cooked gyoza

  • Fridge: Store cooked gyoza in an airtight container for up to 3 to 4 days. Keep sauce separate so the bottoms stay as crisp as possible.
  • Reheat (best method): Put them in a nonstick skillet with a tiny splash of oil over medium heat until the bottoms crisp again, then add 1 to 2 tablespoons water and cover for 1 to 3 minutes, until heated through.
  • Microwave: Works in a pinch, but you will lose crunch. Cover with a damp paper towel and heat in short bursts.

How to freeze uncooked gyoza

  • Freeze on a parchment-lined tray in a single layer until solid, then transfer to a freezer bag.
  • Best quality within 2 months. They are safe longer if kept continuously frozen, but the wrappers can dry out over time.
  • Cook from frozen: add a couple extra minutes to the steaming step and use a doneness cue. For pork, aim for 160°F/71°C in the center.

A real photograph of uncooked gyoza arranged in a single layer on a parchment-lined baking sheet ready to be frozen

Common Questions

Can I bake these instead of pan-frying?

You can, but you will miss the signature crispy bottom. If baking is the move, brush both sides lightly with oil and bake at 425°F for 12 to 18 minutes, flipping once. Because dumpling size and filling amount vary, use a doneness cue: the filling should be no longer pink and ideally hit 160°F/71°C (for pork).

What if I cannot find gochujang?

Use sambal oelek or sriracha. For a deeper, slightly smoky heat, add a tiny pinch of smoked paprika to the dipping sauce.

Why are my gyoza sticking to the pan?

Two usual culprits: the pan was not hot enough when the dumplings went in, or you tried to move them too early. Let them fry until the bottoms are properly browned, then they release more easily.

Do I have to pleat them?

Nope. Press and seal is totally fine. Pleats look cute, but flavor does not care.

Can I make these vegetarian?

Yes. Swap pork for firm tofu (crumbled and squeezed dry) or finely chopped mushrooms. Add a little extra sesame oil and a splash of soy sauce to boost savoriness.

I started making gyoza because I wanted a dumpling night that felt fun instead of fussy. The first time, I overfilled every wrapper like I was trying to win a prize, and half of them popped open in the pan. Still delicious. Still gone in ten minutes. These days I keep the filling reasonable, crank the heat just enough to get those crisp edges, and I always make the sweet and spicy sauce because it turns “pretty good” into “why did we not do this sooner?”