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Shrimp and Pork Gyoza (Potstickers)



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These Shrimp and Pork Gyoza are full of flavor, and so very fun to make. In fact, this is a great project to enjoy with the kiddos. Gyoza, often referred to as potstickers, are Asian dumplings filled with your favorite protein(s), and a few other tasty ingredients. Easily, make them vegetarian. Prepare the gyoza steamed or pan-fried. Pair with your favorite dipping sauce.

A white platter of shrimp and pork gyoza with a small rectangular bowl of soy sauce based dipping sauce in the middle of the platter.

What are Gyoza?

Gyoza, also known as potstickers or dumplings, is a popular Japanese dish that consists of filled dumplings, typically made with a thin wheat-based wrapper. The filling often includes a mixture of ground meat, such as pork or chicken, finely chopped vegetables and seasonings like garlic, ginger, soy sauce, and sesame oil.

The dumplings are typically pleated or crimped along the edges, sealing the flavorful filling inside. Gyoza can be cooked using various methods including; pan-frying, steaming and/or boiling. They are often served with a dipping sauce, such as a mixture of soy sauce, vinegar, and sesame oil.


  • Ground Pork: Although ground pork is classic, you can substitute with ground chicken or turkey.
  • Shrimp: Leave out, if you so desire.
  • Soy Sauce: Easily substitute with coconut aminos or tamari.
  • Sherry Wine or Rice Wine Vinegar: Can us apple cider vinegar instead.
  • Freshly Grated Ginger: Substitute with ground ginger or ginger paste.
  • Garlic Cloves: Garlic powder is a great alternative.
  • Chinese Five Spice: Substitute with a blend of cinnamon, cloves, and fennel.
  • White Pepper: Black pepper will also work.
  • Napa Cabbage: Substitute with Savoy or green cabbage.
  • Wonton (Gyoza) Wrappers: Find in your local Asian market or some grocery stores may carry them. Can substitute with egg roll wrappers.
  • Ponzu Sauce: Substitute with soy sauce and a splash of citrus juice
  • Chili Garlic Sauce: Use Sriracha or hot sauce, instead.

Pan-Fried vs Steamed Gyoza

Pan-frying is a popular method for cooking gyoza that imparts a delightful crispiness to the bottom while maintaining a tender, steamed texture on top. This method is known for creating a contrast in texture, offering a satisfying crunch alongside the savory and succulent filling.

Steaming Gyoza is a gentler cooking method that results in a softer texture throughout the gyoza wrapper. This method allows the flavors of the filling to shine while keeping the dumplings moist:

  1. Prepare Steamer: Set up a bamboo steamer or steamer with water, bringing it to a simmer. Ensure the steamer basket or tray is lined with parchment paper or cabbage leaves to prevent sticking.
  2. Arrange Gyoza: Place the gyoza in the steamer, leaving some space between each dumpling to prevent sticking during steaming.
  3. Steam: Steam the gyoza for 8 to 10 minutes, allowing the gentle heat to cook the filling and soften the wrapper.
  4. Serve: Carefully remove the steamed gyoza from the steamer, plate them, and serve immediately with the dipping sauce.

How to Prepare Pan-Fried Shrimp and Pork Gyoza

  1. Place the shrimp and ground pork in a food processor. Pulse until finely ground. Transfer to a mixing bowl.
  2. Add soy sauce, sherry wine, sesame oil, freshly grated ginger, minced garlic, Chinese five spice, kosher salt, and white pepper to the shrimp and pork mixture. Combine the ingredients thoroughly.
  3. Add finely shredded Napa cabbage to the mixture. Mix well to ensure an even distribution of ingredients.
  4. Take a gyoza wrapper and place a spoonful of the filling in the center. Wet the inside edge of the wrapper with water using your finger.
  5. Seal the wrapper tightly, creating pleats along the edge. Continue this process until all the filling is used up.
  6. In a non-stick pan, heat a tablespoon of oil. Place as many gyoza as you can fit, ensuring they have a flat bottom. Brown the bottom of the gyoza.
  7. Add 1/3 cup of water to the pan and cover with a lid. Allow the gyoza to steam for 3 to 5 minutes, until the filling is fully cooked.
  8. Prepare the second batch using the same method or freeze them for later use (see instructions below).

Tips on Making the Best Shrimp and Pork Gyoza

  • Grind the shrimp and pork in a food processor for a uniform filling.
  • Once the filling is mixed, microwave a teaspoon to test and see if you need to adjust the flavorings.
  • Find gyoza or dumpling wrappers at your local Asian market. Some grocery stores may also carry them.
  • Stock up on them and place in the freezer to use when you want to make these pan-seared dumplings again.
  • Thinly slice the cabbage.
  • Easily substitute soy sauce with coconut aminos.
  • Try not to overfill the dumplings.
  • Seal with a touch of water along the inside edge of the dumpling wrapper.
  • Once filled and sealed, cover with damp paper towels to ensure the dumplings do not dry out.
  • Flatten the bottom of the dumpling prior to browning.
  • Once browned, add just a touch of water and cover with lid to steam until the filling is fully-cooked.
  • Add green onions or scallions, if you so desire.

How to Fold and Pleat Gyoza

  • Although the filling is quite easy to prepare, the filling and folding may require a bit of patience. Due to the nature of the filling, it will be a bit sticky. So, have a damp towel by your side at all times.
  • When filling the wrappers, try to avoid overfilling. Overfilling can cause the dumplings not seal properly and may bust open as they are cooking.
  • A touch of water around the inside edge of the wrapper is all you need to seal. I like to pinch mine in the middle, then start pleating and folding down one side, then doing the same for the other side. Be sure to check out my video in the recipe card!
  • As you are filling and sealing the Shrimp and Pork Gyoza, lay a damp paper towel on top to keep them hydrated.

How to Serve and Store Shrimp and Pork Gyoza

Place the finished Shrimp and Pork Gyoza on a platter. Optionally, drizzle with a touch of hot chili oil. Serve as an appetizer, or part of a main meal with the prepared dipping sauce.

Leftover Shrimp and Pork Gyoza can be stored in the refrigerator for up to 3-4 days. Reheat in a steamer, in a pan or wrap in a damp paper towel and warm in the microwave.

To freeze these Asian dumplings:

  • Once filled and pleated, set the gyoza on a parchment-lined baking sheet. Fit as many on the pan as you can without touching. Flash freeze for 2 hours. Store in either a freezer-safe container or bag for up to 2 months.
  • To prepare frozen gyoza, either allow to thaw in the refrigerator overnight, or prepare from a frozen state in a pan as per the directions above. However, you will need to cook for a longer period of time.
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A white platter of shrimp and pork gyoza with a small rectangular bowl of soy sauce based dipping sauce in the middle of the platter.

Shrimp and Pork Gyoza


Gyoza, often referred to as potstickers, are Asian dumplings filled with your favorite protein(s) and a few other tasty ingredients. Easily, make them vegetarian. Serve the gyoza steamed or pan-fried, paired with your favorite dipping sauce.


  • 2024 gyoza wrappers
  • 1 to 2 tablespoons canola oil
  • 1/2 cup water

For the Filling:

  • 1/2 lb. peeled and deveined shrimp, cut into pieces
  • 1/3 to 1/2 lb. ground pork
  • 1 tablespoons soy sauce
  • 2 teaspoons sherry wine or rice wine vinegar
  • 2 teaspoons sesame oil
  • 1 teaspoon ginger, freshly grated
  • 2 garlic cloves, minced
  • 1 teaspoon Chinese five spice
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground white pepper
  • 1/4 head Napa cabbage, sliced very thin

For the Dipping Sauce:

  • 1/4 cup Ponzu sauce
  • 2 tablespoons soy sauce
  • 2 teaspoons chili garlic sauce
  • 1 tablespoon sesame oil


  1. Add the shrimp and pork into a food processor. Pulse to grind. Place in a bowl.
  2. Add the remaining filling ingredients. Combine well.
  3. Place a spoonful of the filling in the middle of a gyoza wrapper.
  4. With your finger, wet the inside edge of the wrapper with water.
  5. Seal the edges tightly. Pleat.
  6. Cover with a damp paper towel and you finish filling the remaining wrappers.
  7. Continue to fill the wrappers until all of the mixture is used up. 
  8. Combine all of the ingredients for the dipping sauce in a bowl. Mix well.
  9. Heat a tablespoon of oil in a non-stick pan. 
  10. Place as many gyozas into the oil that you can fit.
  11. Brown the bottom.
  12. Add 1/3 cup of water to the pan and place lid.
  13. Allow to steam for 3 to 5 minutes.
  14. Prepare the second batch using the method above, or freeze for later use.
  15. Plate and serve with the dipping sauce. 
  16. ENJOY!


  • Grind the shrimp and pork to create a smooth, uniform filling.
  • Thinly slice the cabbage.
  • Substitute soy sauce with coconut aminos.
  • Try not to overfill the dumplings.
  • Seal with a touch of water along the inside edge of the dumpling wrapper.
  • Once filled and sealed, cover with damp paper towels to ensure the dumplings do not dry out.
  • Add green onions or scallions, if you so desire.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Appetizer
  • Method: Moderate
  • Cuisine: Asian

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WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

In addition, I’m so very excited to announce I have published my first e-book and paperback, “Mastering Thanksgiving – A Guide to Perfecting Your Thanksgiving Dinner.” Your support would mean the world to me.

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