Japanese Gyoza Dumplings (Wrapper + Filling)

In my local supermarket I saw a giant organic cabbage marked down to $3 and it sparked a craving deep inside I didn’t even know I had harboured. Gyoza. I wanted them stat. The problem is, I never feel great after eating them out. Whatever they add in the restaurants does not agree with my belly. So I did a quick google and found an amazingly thorough and easy gyoza wrapper video and followed that to make these beauties.  

The gyoza wrapping video is from a channel called Just One Cookbook and the creator Nami is so sweet. I found the video to be deceptively simple… but it was actually that simple. 

Important notes:

-Don’t skimp on the tofu here as you need a binder to hold all the ingredients together otherwise it becomes too difficult when it’s time to fold. If you’re not vegetarian/ vegan, I’ve made pork ones for my husband before and that works well.

-The DOUGH! Okay, the dough. So, when it says slowly add, you’d better bloody slow as a snail add that water. It honestly makes a huge difference. And I added about 20mls more. Dont roll the dough then add the water because that ruins it. Slowly add more all at once. Don’t begin to knead until you’re happy with the water flour ratio. 

-The wrapping recipe calls for potato starch but I used cornflour and had great success. None stuck together when stacked so that was a huge win!

You will need:


  • 2 cups of plain flour
  • ½ cup water
  • ½ tsp salt 


  • ¼ whole green organic Cabbage, diced
  • 1 organic Carrot, diced
  • Freshly grated ginger
  • Freshly grated organic garlic
  • 3 stems organic spring onion, diced
  • 1/2 Organic red capsicum, diced
  • 1-2 tbsp Tamari Sauce
  • ½ – 1 tbsp Apple Cider Vinegar
  • Organic Firm tofu, diced
  • Salt to taste


  • Make the dough as instructed in this video.
  • While the dough rests, slice the produce for the filling finely, or use a food processor. Combine the filling ingredients and set aside. 
  • Roll out the dough as instructed in the video
  • Cut the circles out and place on a plate with a wet towel covering. (I read reviews saying the dough dries out fast with some people, but I had no issue, as long as I had the wet towel atop the gyoza wrapping stack. )
  • Use a teaspoon to scoop the filling into a little ball and place in the centre of a gyoza wrapping. (Follow the video closely when it comes to wrapping – I had no issues and found it very therapeutic but I can see that it may be tricky. Make sure there is no excess liquid in the filling when placed in the centre of the wrapper. Fold and press, fold and press and the press again to close up any air holes.)
  • Place in a steamer with baking paper underneath otherwise they will stick to the bottom. Keep an eye on the first batch and see what cooking time suits best. 10 minutes was a perfect time for mine.   
  • Serve immediately with a side of dipping sauce. I used tamari with chilli. 

I had heard that these were a labour of love, and took the majority of the day to create. But from start to finish was 2 hours. I think that’s pretty decent for delectable homemade gyoza. 

Hope you enjoy making these babies and that this post helps you to see how achievable it is to make delicious food. This wasn’t really a detailed filling recipe run through as I feel like the filling is so adaptable and interchangeable. Add whatever you love. Give the video some love too, Nami is queen. 

Ames. Xx

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