Flour
200g
Filling
600g
Pieces
40
600g
8 min
320g
40
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Inputs
Result
40 × 8g dough = 320g. Flour: 320 / 1.6 = 200g. Water: 320 - 200 = 120ml. Filling: 40 × 15g = 600g (300g pork, 210g cabbage, 90g aromatics).
Inputs
Result
20 × 8g = 160g dough. Flour: 160/1.6 = 100g. Water: 60ml. Filling: 20 × 15g = 300g.
Each gyoza wrapper uses about 8g of dough, made from flour and water at 60% hydration. For 40 gyoza (a standard batch), you need about 200g flour and 120ml water. The dough should rest 30 minutes before rolling for easier handling.
The standard filling amount is 15g per gyoza. For classic pork and cabbage filling, that breaks down to 50% pork (7.5g), 35% cabbage (5.25g), and 15% aromatics like garlic, ginger, and sesame oil (2.25g). Too much filling makes them hard to seal.
| Filling Type | Protein | Vegetable | Aromatics |
|---|---|---|---|
| Pork & Cabbage | 50% | 35% | 15% |
| Shrimp & Chive | 80% | 0% | 20% |
| Vegetable | 0% | 50% | 50% |
Pan-fried (yaki gyoza) is the most popular method: fry in oil until bottoms are golden (3 minutes), add water, cover and steam (4 minutes), then uncover to crisp (1 minute). Boiled (sui) takes 5 minutes and deep-fried (age) takes 4 minutes.
As a main dish, plan 10–12 gyoza per person. As an appetizer or side dish, 5–7 pieces is sufficient. A standard homemade batch of 40 serves 3–4 people as a main course or 6–8 as a starter.
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Last Updated: Mar 21, 2026
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