Dumplings (known as “gyoza” in Japanese) are a beloved dish that I grew up on. I have fond memories of stuffing wrappers with pork filling in my mom’s kitchen. They embody a “labor of love” in their preparation. Making gyoza from scratch involves several steps that require time, patience, and a bit of skill, which is why they’re often reserved for special occasions or family gatherings.
The process begins with preparing the filling, a mixture of finely chopped vegetables, ground meat, and carefully balanced seasonings. The ingredients need to be chopped to just the right size, and the filling must be mixed thoroughly to achieve the perfect texture and flavor.
The traditional dumpling-folding process can be meditative but also tedious, especially when making dozens of dumplings. It’s not uncommon to have family members or friends join in to help, turning it into a social activity that brings people together. To save time, I’ve created this easy-fold method as opposed to pleating the dumplings. It saves time, and is still sure to be a crowd-pleaser.
How to Do the “Easy Fold Method”:
This gyoza is all about ease and approachability. It’s especially great if you have kids and want to get them involved in the dumpling-folding process! Or if you just want dumplings in a pinch or lack fine motor control.
Instead of spending time pleating each dumpling, you simply add the filling to the center of the wrapper and pinch the middle closed. The shape is a little like a burrito or wrap. It’s fast, forgiving, and perfect for when you want homemade dumplings without the fuss.
Functionally, this fold works just as well as a traditional gyoza, especially for pan-frying. The pinched center keeps the filling secure, while the open ends allow steam to escape so the dumpling cooks evenly without becoming soggy. It’s a great method for beginner dumpling-makers, weeknight cooking, or making large batches at once. If the wrapper tears slightly, it’s easy to patch or press closed. No precision required!
Here’s how to do it:
- Place a gyoza wrapper flat on your palm or work surface.
- Add about 1 tablespoon of filling to the center, shaping it into a short log.
- Lightly moisten one point of the wrapper edge with water.
- Fold that point to the opposite end.
- Pinch the wrapper only in the center to seal, leaving both ends open.
- Repeat with remaining wrappers, then pan-fry, steam, or boil as desired.
Looking for a dumpling sauce?
Try my Homemade Dumpling Sauce recipe!
Gyoza Cooking Variations
In Japan, gyoza are typically enjoyed as a side dish, appetizer, or snack, often paired with ramen or served with a refreshing dipping sauce. Here are popular ways to cook gyoza:
- Yaki-Gyoza: Most common type of gyoza (and what I’ll teach you how to make in this recipe). Pan-fried dumplings that are crispy on the bottom and tender on the inside. This is the most popular style in Japan.
- Mushi-Gyoza: Steamed dumplings that are soft and juicy, often served in bamboo steamers.
- Sui-Gyoza: Boiled dumplings that have a soft, delicate texture. Often served in a light broth.
- Age-Gyoza: Deep-fried dumplings that are crunchy and golden brown. A delicious, albeit less common, variation.
Dumplings: Easy-Fold Method
- Total Time: 45 minutes
Description
Easy-fold gyoza wrapped like a burrito with a quick tuck-and-roll method. Pan-fried to golden perfection, delivering a satisfying crunch on the outside and a savory, juicy burst of filling.
Ingredients
- 1 lb ground pork
- 6 shiitake mushrooms, diced
- 4 leaves napa cabbage, thinly chopped
- 4 green onions, thinly sliced
- 1 tbsp toasted sesame oil
- 2 tbsp soy sauce
- 1 tsp salt
- 2 tsp black pepper
- Dumpling wrappers (30-35)
Instructions
- To a large bowl (or gallon-sized ziplock bag), add all of the filling ingredients (everything except for the dumpling wrappers). Knead the ingredients with your hands.
- To a dumpling wrapper, add about 1 1/2 tbsp of the filling to the middle and spread it from one edge of the wrapper to the opposite edge so it’s in a straight line.
- If using store-bought wrappers, set out a small bowl of water. Lightly dip your finger in the water and moisten one edge of the wrapper to help it seal. This step isn’t needed for homemade wrappers. Bring the opposite edge over and pinch the edges together to seal the dumpling.
- Repeat until you run out of wrappers.
- To a well-oiled large pan over medium-heat, line up your dumplings. Cook for about 4-5 minutes, or until brown and crispy on the bottoms. Don’t worry if they aren’t cooked all the way through, as they will in the next step!
- Pour in about 1/2 cup of water and place a lid on top of the pan. Increase the heat to high and cook until the water is evaporated (about 2-3 minutes). Serve and eat hot and fresh with my homemade dumpling sauce!
- Prep Time: 30 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 30-35 dumplings
Since my family isn’t a family that bakes, I’ve never been familiar with dough. But, I saw this recipe (on yt) with easy folding and was immediately hooked when you said the dough only needed three ingredients, all of which I have! I felt so accomplished when I could say I homemade dumplings. I love everything savory and salty, so soy sauce with meat, which I had never tried before, tasted amazing. The dough was filling and crispy which allowed me to make a lot of dumplings and save them for multiple meals. I’ve made them for my family a couple times and everyone has enjoyed it. I’ve been scouring through your other recipes to find manageable and delicious meals like this one. Thank you!
Hi Catalina, this is great news! Thank you so much for sharing! So glad you guys have enjoyed it!
The worst thing about dumplings is folding and this eliminates that. It is a must try!
Agreed! Too tedious for me sometimes!
After a few tries, the folds mine actually looked decent! I’m almost a dumpling master now 😉
Thank you for this! This makes making dumplings sooo much easier.
Jane, thanks for your review! I’m so glad it’s easier for you 🙂