Rice Age Gyoza (Japanese Fried Dumplings)

5 from 1 vote
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Rice Age gyoza is a Japanese dumpling dish filled with seasoned rice and fried until crunchy. They’re easy to make and perfect for sharing! Give this deliciousness a try!

Looking for more gyoza recipes? Try my Vegetable Gyoza Recipe or Vegetarian Steamed Gyoza!

Age gyoza served on a plate.

I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy it!

Why You Will Love This Recipe 

  • These Rice Age Gyoza are perfect for a quick appetizer or snack at gatherings.
  • You will enjoy the satisfying crunch of perfectly fried gyoza wrappers.
  • You can customize the filling and dipping sauce to match your taste preferences.

Gyoza

Gyoza is a Japanese dumpling typically filled with a mixture of ground meat and vegetables, wrapped in a thin dough wrapper, and then pan-fried. It’s a popular comfort food in Japanese cooking and is often served as an appetizer or side dish.

Recipe Ingredients

You’ll need the following ingredients to make this Rice Age Gyoza:

  • Cooked Rice: The filling inside the gyoza. Season with salt and pepper to taste.
  • Goyza Wrappers: Thin sheets of dough to wrap the filling. They can be found in the refrigerated section of Japanese or Asian grocery stores.
  • Oil: For frying the gyoza.
  • Sweet Chili Sauce: For dipping the gyoza. For more options, see “Dipping Sauce Variations”.

How To Make Rice Age Gyoza: STEP BY STEP 

Here are some quick visual instructions! For the video and all the detailed ingredients and instructions, you can go to the printable recipe card below.

How to make rice age gyoza.

Step 1

Place the rice and moisten the edges of the wrapper with water.

How to make rice age gyoza.

Step 2

Fold the wrapper in half and press the edges firmly to seal.

How to make rice age gyoza.

Step 3

Add enough oil to a frying pan and fry the gyoza over medium heat.

How to make rice age gyoza.

Step 4

Flip them over and fry until golden brown.

Age gyoza served on a tray.

Serve immediately! Rice Age gyoza are best enjoyed fresh and hot to enjoy their crispy texture.

Recipe Tips

  • Flattening the gyoza allows you to use less oil when frying.
  • Be careful not to add too much rice, as it will make it difficult to seal the wrapper.
  • Make the rice filling flavorful by adding other ingredients. See “Mix-in Variations”.

Dipping Sauce Variations

Age gyoza served on a plate with the dipping sauce.

These dipping sauces pair perfectly with Age Gyoza. For more variety, try these other sauces!

  • Ginger-Soy Sauce: See the details in the recipe card.
  • Spicy Mayo: Mayonnaise, sriracha, and lemon juice.
  • Garlic Mayo: Mayonnaise, grated garlic, and lemon juice.

Mix-in Variations

Here are some mix-in variations to make the rice filling more tasty and flavorful!

  • Cheese
  • Black beans and corn
  • Chopped scallion
  • Avocado and lime
  • Garlic and parsley

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Age gyoza served on a tray.

Leave a Rating!

I hope you enjoy this Rice Age Gyoza! If you try it, don’t forget to leave a rating to share your thoughts—I love hearing from you!

Rice age gyoza served on a plate.

Rice Age Gyoza (Japanese Fried Dumplings)

5 from 1 vote
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Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Servings: 25 pieces
Author: Juri Austin
Age gyoza is a Japanese dumpling dish filled with seasoned rice and fried until crunchy. They're easy to make and perfect for sharing! Give this deliciousness a try!

Equipment

  • Frying pan 22cm (8.7 inches)

Ingredients

  • 3 cups Cooked Rice
  • Salt and Pepper to taste
  • 25 sheets Gyoza Wrappers
  • Vegetable Oil, as needed for frying
  • Sweet Chili Sauce, as needed

Instructions

  • Prep the Rice: Warm the rice and season with salt and pepper to taste.
  • Wrap the Rice: Place 1-2 teaspoons of rice in the center of a gyoza wrapper. Lightly moisten the edges of the wrapper with water. Fold the wrapper in half and press the edges firmly to seal. (You can pleat the edges for a traditional look if desired.)
  • Fry the Gyoza: Add enough oil to a frying pan and heat it over medium heat. Add the gyoza and fry until the gyoza is golden brown and crispy, about 2-3 minutes per side.
  • Serve: Transfer the gyoza to a plate and serve with the dipping sauce.

Video

Notes

  • Storage: Store in the refrigerator and eat by the next day. However, for the best texture, enjoy them right away, as they will lose their crunchiness over time.
  • Ginger-Soy Sauce: Blend 1 Tbsp Soy Sauce, ½ Tbsp Sugar, 1 Tbsp Vinegar, 1 Tbsp Sesame Oil, 1 Scallion (chopped), and one clove Ginger (grated) in a bottle.
  • Flattening the gyoza allows you to use less oil when frying.
  • Make the rice filling flavorful by adding other ingredients. See “Mix-in Variations”.
  • Be careful not to add too much rice, as it will make it difficult to seal the wrapper.

Nutrition

Serving: 1piece | Calories: 33kcal | Carbohydrates: 7g | Protein: 1g
Course: Main
Cuisine: Japanese
Keyword: age gyoza
Did You Make this recipe?Please Leave a star rating!

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