Japanese Pork Dumplings with Ginger

Japanese Pork Dumplings with Ginger and Green Onions ~ these tender potstickers are packed with flavor and make an ideal appetizer or light dinner.

Japanese Pork Dumplings with Ginger and Green Onion are everybody’s favorite appetizer! These tender pot stickers are even better than the ones at your favorite restaurant, and they couldn’t be easier to make.

Japanese Pork Dumplings with Ginger and Green Onions ~ these tender potstickers are packed with flavor and make an ideal appetizer or light dinner.

Japanese pork dumplings are totally doable in your home kitchen

Japanese food always amazes me ~ there is so much flavor packed into such simple, healthy recipes. Dumplings. also known as ‘gyoza’ or pot stickers, are pretty much universally loved. There’s something so enticing about biting into the soft chewy dough to discover a delicious juicy nugget of flavor in the center. I’ve made all kinds,  chicken gyoza, salmon potsticker, and shrimp dumplings to name a few. While they may seem difficult to make, trust me, they’re not. Even if you sucked at origami as a kid, you got this!

Japanese Pork Dumplings with ginger and green onions

What you’ll need:

What’s nice about this recipe is that you’ll get full on Japanese flavor with commonly found ingredients…aside from the dumpling wrappers you probably have everything in your pantry.

  • Gyoza dumpling wrappers
  • ground pork
  • fresh ginger and garlic
  • soy sauce
  • sesame oil
  • green onions
  • rice vinegar
  • sesame seeds

What are gyoza wrappers

Gyoza or pot sticker wrappers are little sheets of fresh wheat dough made with wheat flour, salt, and oil.

Gyoza wrappers are about 3 1/2 inches round, and come in plastic wrapping in the refrigerated section of your supermarket, right near the tofu. If you live in a large city you should have no trouble finding them, but if you live in a more rural area, it might be an issue. It never hurts to ask your grocer, they’re often happy to order them for you.

You’ll also find large square wrappers, used for eggroll wrappers, and smaller squares for making wontons…I used those for my crispy goat cheese wontons.

You can even make your own gyoza dumpling wrappers, here’s a recipe.

Fresh dumpling wrappers

How to fold Japanese pork dumplings

  • Mix up your filling according to the recipe.
  • Use a very small scoop or measuring spoon to portion out the filling and center it on a dumpling wrapper.
  • Wet your finger and run it all around the edge of the dumpling.
  • Fold the dough up over the filling and make little pleats along the edge to seal. See the video for details.
  • Make sure your pleats are pressed firmly to seal and set the dumplings aside. They will naturally form a flat bottom as they rest.
  • Once you get the folding technique down, you can crank out 50 dumplings in no time!
Japanese Dumplings with ginger and green onions waiting to be cooked

Once your pork dumplings are folded up into neat little packages you’ll brown them in a skillet or wok, and then hit the pan with a little bit of water, and cover. The dumplings will steam to perfection in just a few minutes and they’re ready to gobble up.

Cooking Japanese Pork Dumplings with ginger and green onion
3.4 from 65 votes

Japanese Pork Dumplings with Ginger and Green Onion

Japanese Pork Dumplings with Ginger and Green Onion ~ everybody's favorite appetizer!  These tender pot stickers are even better than the ones at your favorite restaurant, and they couldn't be easier to make.
Course Appetizer
Cuisine Japanese
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Yield 50 dumplings
Author Sue Moran


  • 1 pound ground pork
  • 2-3 Tbsp minced fresh ginger
  • 2-3 cloves garlic
  • 1 Tbsp Tamari soy sauce
  • 1 Tbsp sesame oil
  • 1 bunch green onions, about 6-8, trimmed and finely sliced, white and green parts. Save some for garnishing.
  • 1 package of 50 gyoza wrappers
  • vegetable oil


  • reserved sliced green onions
  • sesame seeds

dipping sauce

  • 1/2 cup Tamari soy sauce
  • 1/4 cup rice vinegar
  • 2 Tbsp sesame seed oil
  • 1 Tbsp sesame seeds


  • Put the pork in a large mixing bowl, breaking it apart as you add it to the bowl.
  • Add the ginger, garlic, soy sauce, sesame oil, and sliced green onions. Use your fingertips or 2 forks to gently but thoroughly mix all the ingredients together without compacting the meat. At this point the meat can be well wrapped and refrigerated until needed.
  • To make the gyoza, dip your finger in water and run it around the edge of the round gyoza wrapper. Place a small amount of the meat (between a teaspoon and a tablespoon) in the center of the dough and fold it half, pressing the center top together firmly with your fingers. Make small pleats, 3 on each side, with the front part of the dough, and press each pleat firmly at the top to make a half moon shaped little packet.
  • Coat the bottom of a large skillet that has a well fitting lid with oil. Heat the oil on medium high until hot. Add the gyoza, flat bottom side down, into the pan. Work in batches so you don’t crowd your dumplings. Cook for about 2 minutes, without moving, until they are a rich brown on the bottom.
  • Pour 1/4 cup water right into the pan and cover immediately. Let the dumplings steam for about 5 minutes, or until cooked through. The pork needs to reach 160F.
  • Serve the dumplings immediately, garnished with more sliced green onions, sesame seeds, and dipping sauce on the side.
  • To make the sauce, whisk all the ingredients together, then taste to adjust any of them.

Cook’s notes

  • You can make the dumplings up to a few hours ahead of cooking.  Freeze if you need to make more than a day ahead of time.
  • Don’t skimp on the fresh ginger, the flavor really pops.
  • If you like Japanese food, I have other recipes on the blog for you to try ~ my miso ramen with shitake and chicken and my simple miso soup are a couple of favorites.
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.
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  • Reply
    Sally Horner
    April 20, 2017 at 8:16 am

    This recipe looks delicious, but I’ve no chance of finding the authentic wrappers on a Greek island. Would filo pastry be a suitable substitute Sue? To what dimensions should the filo be cut? Thanks for all the great ideas.

    • Reply
      April 20, 2017 at 8:23 am

      The gyoza wrapper are 3 1/2 inches across, Sally. I would be very curious to know how filo dough would work. It might be better to bake them in that case? Let us know your results if you try, please! You might also try fresh pasta dough, cut into rounds. And I do link to a homemade pot sticker dough, above, if you’re up for that 🙂

      • Reply
        April 20, 2017 at 8:24 am

        ….and you’re on a Greek island? How wonderful 🙂

  • Reply
    Jennifer @ Seasons and Suppers
    April 20, 2017 at 6:41 am

    I love dumplings and making my own has been on my bucket list, so love the how-to, especially! Pork is my favourite, too. Sharing!

    • Reply
      April 20, 2017 at 8:21 am

      Thanks Jennifer!

  • Reply
    Frances Ward
    April 19, 2017 at 6:36 pm

    Delicious – just made this.
    I made all 50 and froze a lot for later.
    This was a very successful recipe and my husband said “most authentic”

    • Reply
      April 19, 2017 at 6:48 pm

      No way, you’re my hero Frances! I love how quickly you made these, and you trusted my recipe for 50! Thanks 🙂

  • Reply
    April 19, 2017 at 4:10 pm

    Sorry, had a couple of questions…..
    About how many would this recipe make ?
    And where would you find the Gyoza Wrappers ?

    Thanks Sue…..

    • Reply
      April 19, 2017 at 6:17 pm

      This recipe makes aprrox 50 dumplings. And I talk about where to find the wrappers in the post, it definitely can be a challenge. It depends on where you live, but large supermarkets, gourmet stores, or Asian markets are your best bet. And also, ask your local store to order them for you!

  • Reply
    April 19, 2017 at 4:00 pm

    These look so delicious and easy to make….can’t wait to try them…..thanks for posting this recipe…..I love these dumplings…….

  • Reply
    April 19, 2017 at 2:16 pm

    My fave kind of indulgent dishes:)

  • Reply
    April 19, 2017 at 1:59 pm

    Hi Sue – I love Japanese food as well and these look amazing. Have a possibly silly question…are you using plain or seasoned rice vinegar? Have both and am never quite sure which one to use. Thanks so much!!

    • Reply
      April 19, 2017 at 2:09 pm

      I use plain, but you can go with whatever you like, I’d suggest going with whatever tastes better to you. I prefer a light mild rice vinegar, and I actually use one from one of my favorite companies, O Olive Oil ~ http://www.ooliveoil.com/store/yuzu.html

      • Reply
        April 19, 2017 at 6:46 pm

        Thank you – I’ll be making these this weekend!!

  • Reply
    April 19, 2017 at 1:45 pm

    Your gorgeous pinnable image at the bottom of your post spelled ginger without the second g. You’re an amazing cook, and I’m a pretty good proofreader, and I haven’t helped you near as much as you’ve helped me. LOL

    • Reply
      April 19, 2017 at 1:51 pm

      omg Laura thank you! I am a TERRIBLE proof reader, are you for hire? 🙂

  • Reply
    Tricia @ Saving Room for Dessert
    April 19, 2017 at 1:18 pm

    I have been craving these kind of dumplings! I guess I’ll just have to make them with your recipe 🙂 These are lovely and they look great. Your video is awesome!

    • Reply
      April 19, 2017 at 1:30 pm

      Thanks Tricia, I know that the folding technique can put some people off so I hope I clarified that a little bit! I forgot to mention that you can just fold the dumpling dough in half if you don’t want to bother with the pleats.

  • Reply
    [email protected]'s Recipes
    April 19, 2017 at 11:29 am

    Pork dumplings are one of my favourite childhood treats :-)) Yours looks great, Sue.

    • Reply
      April 19, 2017 at 12:52 pm

      I didn’t discover them until I was an adult, but they really are appealing to kids, and a great idea for getting them to broaden their culinary horizons 🙂

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