18 Delicious Japanese Dumplings Recipes for Beginners

Craving cozy, flavorful bites that are easier to make than you think? Japanese dumplings—from crispy gyoza to pillowy shumai—are the perfect way to bring restaurant-worthy comfort to your kitchen. Whether you’re a beginner or just looking for a fun weeknight project, these 18 irresistible recipes will turn you into a dumpling pro in no time. Let’s roll up our sleeves and get folding!

Classic Pork Gyoza

These crispy-bottomed, juicy pork gyoza are a crowd-pleasing appetizer or weeknight dinner—folding them is easier than you think!

Ingredients

• 1 lb ground pork
• 2 cups finely shredded napa cabbage
• 2 green onions, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp freshly grated ginger
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp sugar
• 1/4 tsp black pepper
• 30 round gyoza wrappers
• 2 tbsp vegetable oil (divided)
• 1/2 cup water (divided)

Instructions

1. Make filling: In a bowl, combine ground pork, napa cabbage, green onions, garlic, ginger, soy sauce, sesame oil, sugar, and black pepper. Mix until just combined.
2. Fill wrappers: Place 1 tsp filling in the center of each gyoza wrapper. Moisten edges with water, fold in half, and pleat edges to seal.
3. Pan-fry: Heat 1 tbsp vegetable oil in a nonstick skillet over medium-high. Add gyoza in a single layer (work in batches). Cook 2–3 minutes until golden on the bottom.
4. Steam: Pour 1/4 cup water into the skillet, cover immediately, and reduce heat to medium. Steam 5 minutes or until wrappers are translucent and filling is cooked through. Uncover and cook 1 minute to crisp bottoms again. Repeat with remaining gyoza, oil, and water.

The magic? That crunchy-meets-tender texture from pan-frying then steaming—no takeout needed!

Tip: Freeze uncooked gyoza on a baking sheet before transferring to a bag for easy future meals.

Vegetable Potstickers

These veggie-packed potstickers are a crowd-pleaser—golden, crispy bottoms with tender steamed tops, and a savory filling that’s loaded with umami.

Ingredients:

• 1 1/2 cups finely shredded napa cabbage
• 1/2 cup grated carrot
• 1/4 cup chopped scallions
• 2 cloves garlic, minced
• 1 tbsp freshly grated ginger
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1/2 tsp sugar
• 24 round dumpling wrappers (thawed if frozen)
• 2 tbsp vegetable oil, divided
• 1/2 cup water

Instructions:

1. Make the filling: In a bowl, combine napa cabbage, carrot, scallions, garlic, ginger, soy sauce, sesame oil, and sugar. Mix well.
2. Fill the wrappers: Place 1 tsp of filling in the center of each wrapper. Dab the edges with water, fold into a half-moon, and pleat the edges to seal.
3. Pan-fry: Heat 1 tbsp vegetable oil in a nonstick skillet over medium-high. Add half the potstickers in a single layer and cook 2–3 minutes until golden-brown on the bottom.
4. Steam: Pour 1/4 cup water into the skillet, cover immediately, and reduce heat to medium. Steam for 5 minutes until wrappers are translucent. Uncover and cook 1 minute to crisp the bottoms. Repeat with remaining oil, potstickers, and water.

The magic? That contrast of textures—crispy seared base meets chewy-soft wrapper—plus the ginger-garlic punch in every bite. Serve with chili crisp for extra flair!

Tip: Freeze uncooked potstickers on a tray before transferring to a bag for easy future meals—no thawing needed, just add 1 extra minute to steaming.

Shrimp and Chive Dumplings

These delicate dumplings are bursting with fresh shrimp and bright chives, wrapped in a chewy homemade wrapper—perfect for a weekend project or impressing guests!

Ingredients:

• 1 lb raw shrimp, peeled, deveined, and finely chopped
• 1 cup finely chopped fresh chives
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp grated ginger
• 1 tsp sugar
• 1/4 tsp white pepper
• 30 round dumpling wrappers (store-bought or homemade)
• 2 tbsp vegetable oil (for frying)
• 1/2 cup water (for steaming)

Instructions:

1. In a bowl, combine shrimp, chives, soy sauce, sesame oil, ginger, sugar, and white pepper. Mix until well blended.
2. Place 1 tbsp of filling in the center of a dumpling wrapper. Moisten the edges with water, fold into a half-moon, and pleat the edges to seal.
3. Heat vegetable oil in a nonstick skillet over medium-high. Add dumplings in a single layer and cook for 2–3 minutes until bottoms are golden.
4. Pour in water, cover, and steam for 5–6 minutes until wrappers are translucent and shrimp is cooked through. Uncover and cook 1 more minute to crisp the bottoms.

The magic here? The double-textured bite—crispy base, tender top—and the pop of sweet shrimp against peppery chives. Serve with chili crisp for extra kick!

Tip: Freeze uncooked dumplings on a tray before transferring to a bag for easy future meals.

Chicken and Ginger Gyoza

These juicy, pan-fried dumplings pack a punch of fresh ginger and savory chicken, with a crispy-bottomed finish that’s downright addictive.

Ingredients:

• 1 lb ground chicken
• 2 cups finely shredded napa cabbage
• 3 green onions, thinly sliced
• 2 tbsp freshly grated ginger
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp sugar
• 1/2 tsp salt
• 30 round gyoza wrappers
• 2 tbsp vegetable oil (for frying)
• 1/3 cup water (for steaming)

Instructions:

1. In a bowl, combine ground chicken, napa cabbage, green onions, ginger, garlic, soy sauce, sesame oil, sugar, and salt. Mix until well blended.
2. Place 1 tsp of filling in the center of a gyoza wrapper. Moisten the edges with water, fold in half, and pleat the edges to seal. Repeat with remaining wrappers.
3. Heat vegetable oil in a nonstick skillet over medium-high. Arrange gyoza in a single layer and cook for 2–3 minutes until bottoms are golden.
4. Pour water into the skillet, cover immediately, and reduce heat to medium. Steam for 5 minutes or until wrappers are translucent and filling is cooked through.
5. Uncover and cook 1–2 more minutes to crisp the bottoms again. Serve hot with dipping sauce.

The magic here? That double-crisp technique gives you crunch and tender juiciness in every bite.

Tip: Freeze uncooked gyoza on a tray before transferring to a bag—they’ll fry straight from frozen (just add 1 extra minute of steaming).

Tofu and Mushroom Dumplings

These savory dumplings are packed with umami-rich mushrooms and silky tofu, wrapped in a tender dough—perfect for a cozy night in or a fun weekend project.

Ingredients

• 1 (14-oz) package firm tofu, drained and crumbled
• 1 cup finely chopped shiitake mushrooms
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp grated ginger
• 2 cloves garlic, minced
• 1/4 tsp black pepper
• 30 round dumpling wrappers
• 2 tbsp vegetable oil (for frying)
• 1/4 cup water (for steaming)

Instructions

1. In a bowl, combine crumbled tofu, shiitake mushrooms, soy sauce, sesame oil, ginger, garlic, and black pepper. Mix until evenly incorporated.
2. Place 1 tbsp of filling in the center of a dumpling wrapper. Moisten the edges with water, fold in half, and pleat to seal. Repeat with remaining wrappers.
3. Heat vegetable oil in a nonstick skillet over medium heat. Add dumplings in a single layer and cook for 2–3 minutes until bottoms are golden.
4. Pour in water, cover, and steam for 5 minutes. Uncover and cook another 1–2 minutes until crispy.

The contrast between the crispy bottom and tender filling makes these dumplings irresistible. Serve with a tangy dipping sauce for extra flair!

Tip: Freeze uncooked dumplings on a tray before transferring to a bag for easy future meals.

Spicy Miso Pork Dumplings

These juicy, umami-packed dumplings get a kick from spicy miso and a perfect crisp-chewy texture from pan-frying. Trust us, they’ll disappear fast!

Ingredients:

• 1 lb ground pork
• 2 tbsp white miso paste
• 1 tbsp gochujang (Korean chili paste)
• 1 tbsp soy sauce
• 1 tbsp toasted sesame oil
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 2 cups finely shredded napa cabbage
• 1 pack (about 40) round dumpling wrappers
• 2 tbsp vegetable oil (divided)
• 1/3 cup water (for steaming)

Instructions:

1. In a bowl, mix ground pork, 2 tbsp white miso paste, 1 tbsp gochujang, 1 tbsp soy sauce, 1 tbsp sesame oil, garlic, and ginger until combined. Fold in napa cabbage.
2. Place 1 tsp filling in the center of a dumpling wrapper. Moisten edges with water, fold into a half-moon, and pleat the edges to seal. Repeat.
3. Heat 1 tbsp vegetable oil in a nonstick skillet over medium-high. Arrange dumplings in a single layer (work in batches). Cook 2–3 minutes until golden on the bottom.
4. Pour 1/3 cup water into the skillet, cover immediately, and steam 5 minutes. Uncover and cook 1–2 more minutes until crisp. Repeat with remaining oil and dumplings.

The magic here? The spicy miso caramelizes as the dumplings fry, creating a savory crust that plays off the tender filling. Serve with extra gochujang for dipping!

Tip: Freeze uncooked dumplings on a parchment-lined tray before transferring to a bag—they’ll keep for 3 months and cook straight from frozen (just add 1 extra minute of steaming).

Seafood Gyoza with Shrimp and Scallops

These seafood gyoza are a luxurious twist on the classic dumpling, packed with sweet shrimp, tender scallops, and a savory umami punch.

• 1/2 lb raw shrimp, peeled, deveined, and finely chopped
• 1/2 lb scallops, finely chopped
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp grated ginger
• 1 garlic clove, minced
• 1/4 tsp sugar
• 1/4 tsp white pepper
• 1/4 cup finely chopped scallions
• 30 round gyoza wrappers
• 2 tbsp vegetable oil (for frying)
• 1/2 cup water (for steaming)

1. In a bowl, combine the shrimp, scallops, soy sauce, sesame oil, ginger, garlic, sugar, white pepper, and scallions. Mix until well blended.
2. Place 1 tsp of filling in the center of a gyoza wrapper. Moisten the edges with water, fold in half, and pleat the edges to seal. Repeat with remaining wrappers.
3. Heat vegetable oil in a nonstick skillet over medium-high heat. Working in batches, arrange gyoza in a single layer and cook for 2–3 minutes until golden on the bottom.
4. Pour 1/4 cup water into the skillet, cover immediately, and steam for 4–5 minutes until the wrappers are translucent and the filling is cooked through. Repeat with remaining gyoza.

The delicate seafood filling stays juicy inside these crispy-bottomed dumplings, making them irresistible with just a dunk of soy sauce or chili oil.

Tip: Freeze uncooked gyoza in a single layer on a tray before transferring to a bag—they cook straight from frozen (just add 1 extra minute of steaming).

Kimchi and Pork Dumplings

These juicy, tangy dumplings pack a punch with spicy kimchi and savory pork—perfect for a quick weeknight dinner or a fun weekend project.

Ingredients:

• 1 lb ground pork
• 1 cup finely chopped kimchi, drained
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp sugar
• 1/2 tsp black pepper
• 1 clove garlic, minced
• 30 round dumpling wrappers
• 2 tbsp vegetable oil (for frying)
• 1/4 cup water (for steaming)

Instructions:

1. In a bowl, mix ground pork, kimchi, 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tsp sugar, 1/2 tsp black pepper, and garlic until well combined.
2. Place 1 tbsp filling in the center of a dumpling wrapper. Moisten the edges with water, fold in half, and pleat to seal. Repeat with remaining wrappers.
3. Heat 1 tbsp vegetable oil in a nonstick skillet over medium-high. Arrange dumplings in a single layer and cook for 2–3 minutes until bottoms are golden.
4. Pour in 1/4 cup water, cover, and steam for 5 minutes. Uncover and cook another 1–2 minutes until crisp. Repeat with remaining dumplings.

The fermented tang of kimchi cuts through the rich pork, while the crispy-steamed texture makes these dumplings irresistible. Serve with a dipping sauce of soy and vinegar for extra zing!

Tip: Freeze uncooked dumplings on a tray before transferring to a bag—they’ll keep for months and cook straight from frozen (just add 2 extra minutes steaming).

Sweet Potato and Kale Dumplings

These cozy, veggie-packed dumplings are a delightful twist on comfort food—sweet, earthy, and just a little crispy on the edges.

Ingredients:

• 1 medium sweet potato (about 1 cup mashed)
• 1 cup finely chopped kale, stems removed
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• 1/2 tsp salt
• 24 round dumpling wrappers (store-bought or homemade)
• 2 tbsp water (for sealing)
• 1 tbsp butter (for pan-frying)

Instructions:

1. Pierce the sweet potato with a fork and microwave for 5–6 minutes until tender. Let cool slightly, then peel and mash until smooth.
2. In a skillet, heat 1 tbsp olive oil over medium. Add the kale and sauté for 2 minutes until wilted. Stir in the mashed sweet potato, 1/2 tsp garlic powder, 1/4 tsp smoked paprika, and 1/2 tsp salt. Cook for 1 minute, then remove from heat.
3. Place 1 tsp of filling in the center of each dumpling wrapper. Dip your finger in water and moisten the edges, then fold and pleat to seal.
4. Melt 1 tbsp butter in a nonstick pan over medium heat. Add dumplings in a single layer and cook for 2–3 minutes until golden. Add 1/4 cup water, cover, and steam for 4 minutes. Uncover and cook another 1–2 minutes to crisp the bottoms.

The contrast of the creamy sweet potato and slightly chewy kale makes these dumplings irresistible—plus, they’re freezer-friendly for lazy nights!

Tip: For extra crunch, skip the steaming step and pan-fry until deeply golden on both sides.

Cheesy Corn Gyoza

These crispy, cheesy dumplings are a fun twist on classic gyoza, with sweet corn and melty cheese tucked inside a golden-brown wrapper.

Ingredients:

• 24 round gyoza wrappers
• 1 cup canned corn kernels, drained
• 1 cup shredded mozzarella cheese
• 2 tbsp cream cheese, softened
• 1 tbsp unsalted butter, melted
• 1 tsp soy sauce
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 2 tbsp vegetable oil (for frying)
• 1/4 cup water (for steaming)

Instructions:

1. In a bowl, mix the corn, mozzarella, cream cheese, melted butter, soy sauce, garlic powder, and black pepper until well combined.
2. Place 1 tsp of filling in the center of each gyoza wrapper. Fold and pleat the edges to seal tightly.
3. Heat vegetable oil in a nonstick skillet over medium heat. Arrange the gyoza in a single layer and cook for 2–3 minutes until the bottoms are golden.
4. Pour in the water, cover immediately, and steam for 5 minutes. Uncover and cook another 1–2 minutes until crisp.

The gooey cheese and sweet corn create an irresistible pull with every bite—perfect for dunking in spicy mayo or sweet chili sauce!

Tip: Freeze uncooked gyoza on a tray before transferring to a bag for easy weeknight meals.

Teriyaki Chicken Dumplings

These juicy, pan-fried dumplings pack a punch of sweet-savory teriyaki flavor—perfect for a quick weeknight appetizer or a fun weekend project!

Ingredients:

• 1 lb ground chicken
• 1/4 cup finely chopped green onions
• 2 tbsp soy sauce
• 2 tbsp teriyaki sauce
• 1 tbsp honey
• 1 tsp grated ginger
• 1 tsp sesame oil
• 24 round dumpling wrappers
• 2 tbsp vegetable oil (for frying)
• 1/4 cup water (for steaming)

Instructions:

1. In a bowl, mix ground chicken, green onions, soy sauce, teriyaki sauce, honey, ginger, and sesame oil until well combined.
2. Place 1 tsp of filling in the center of each dumpling wrapper. Fold edges over, pleating to seal tightly.
3. Heat vegetable oil in a nonstick skillet over medium-high. Add dumplings in a single layer and cook 2–3 minutes until bottoms are golden.
4. Pour water into the skillet, cover immediately, and steam for 5 minutes. Uncover and cook 1 more minute to crisp bottoms.

The honey-glazed filling caramelizes slightly as it cooks, giving these dumplings an irresistible sticky-sweet crunch. Serve with extra teriyaki for dipping!

Tip: Freeze uncooked dumplings on a tray before transferring to a bag—they’ll keep for 3 months and cook straight from frozen (just add 2 extra minutes to steaming).

Vegan Edamame Dumplings

These tender, savory dumplings are packed with protein-rich edamame and a hint of ginger—perfect for a light lunch or appetizer that even meat-lovers will adore.

Ingredients

• 1 cup shelled edamame, thawed if frozen
• 1 tbsp toasted sesame oil
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 tbsp soy sauce
• 1 tsp rice vinegar
• 1/4 tsp salt
• 24 round dumpling wrappers (vegan)
• 2 tbsp water (for sealing)
• 1 tbsp vegetable oil (for frying)

Instructions

1. In a food processor, pulse edamame, sesame oil, garlic, ginger, soy sauce, rice vinegar, and salt until coarsely blended (about 5 pulses). Scrape down sides as needed.
2. Lay a dumpling wrapper flat, spoon 1 tsp filling into the center, then lightly wet the edges with water. Fold in half, pleating the edges to seal. Repeat with remaining wrappers.
3. Heat vegetable oil in a nonstick skillet over medium-high. Add dumplings in a single layer and cook 2–3 minutes until bottoms are golden. Carefully add 1/4 cup water, cover, and steam 4–5 minutes until wrappers are translucent.

The ginger-kissed filling stays juicy inside these dumplings, while the pan-frying gives them a satisfying crisp-tender contrast. Serve with extra soy sauce for dipping!

Tip: Freeze uncooked dumplings on a parchment-lined tray before transferring to a bag—they’ll steam straight from frozen (just add 2 extra minutes).

Curry-Spiced Beef Gyoza

These Curry-Spiced Beef Gyoza pack a flavorful punch with warm spices and juicy filling—perfect for impressing guests or treating yourself to a cozy night in.

• 1 lb ground beef (85% lean)
• 1 cup finely shredded cabbage
• 2 tbsp finely chopped scallions
• 1 tbsp grated fresh ginger
• 2 tsp curry powder
• 1 tsp garlic powder
• 1 tsp salt
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 30 round gyoza wrappers
• 2 tbsp vegetable oil (for frying)
• 1/4 cup water (for steaming)

1. In a bowl, combine ground beef, cabbage, scallions, ginger, 2 tsp curry powder, 1 tsp garlic powder, 1 tsp salt, 1 tbsp soy sauce, and 1 tbsp sesame oil. Mix until evenly distributed.
2. Place 1 tbsp filling in the center of a gyoza wrapper. Moisten edges with water, fold into a half-moon, and pleat edges to seal. Repeat with remaining wrappers.
3. Heat 1 tbsp vegetable oil in a nonstick skillet over medium-high. Arrange gyoza in a single layer and cook 2–3 minutes until bottoms are golden.
4. Pour in 1/4 cup water, cover immediately, and steam 5 minutes. Uncover and cook 1–2 more minutes until crisp. Repeat with remaining gyoza.

The curry powder adds a subtle warmth to the beef, while steaming then crisping gives these gyoza the ideal tender-yet-crunchy bite.

Tip: Freeze uncooked gyoza on a tray before transferring to a bag for easy future meals—no thawing needed, just add 1 extra minute to steaming.

Salmon and Dill Dumplings

These delicate dumplings are a cozy twist on classic comfort food, with flaky salmon and fresh dill wrapped in tender dough—perfect for impressing guests or treating yourself.

Ingredients:

• 1 lb skinless salmon fillet, finely chopped
• 1/4 cup fresh dill, minced
• 2 tbsp unsalted butter, melted
• 1 tbsp lemon juice
• 1 tsp salt
• 1/2 tsp black pepper
• 30 round dumpling wrappers
• 1 egg, beaten (for sealing)
• 2 tbsp olive oil (for frying)
• 1/2 cup water (for steaming)

Instructions:

1. In a bowl, mix the salmon, dill, melted butter, lemon juice, salt, and black pepper until well combined.
2. Place 1 tbsp of filling in the center of a dumpling wrapper. Brush the edges with beaten egg, fold into a half-moon, and pleat the edges to seal. Repeat with remaining wrappers.
3. Heat olive oil in a large nonstick skillet over medium-high. Add dumplings in a single layer and cook for 2–3 minutes until bottoms are golden.
4. Pour in water, cover, and steam for 5 minutes. Uncover and cook another 1–2 minutes until crisp. Serve immediately.

The lemon and dill brighten the rich salmon, while the pan-fried bottoms add a satisfying crunch. These dumplings are a showstopper for brunch or appetizer spreads!

Tip: For extra flavor, serve with a quick dipping sauce of soy sauce, rice vinegar, and a pinch of sugar.

Lobster and Truffle Gyoza

These Lobster and Truffle Gyoza are an elegant twist on the classic dumpling, with rich seafood and earthy truffle flavors that feel indulgent yet approachable.

• 1 cup cooked lobster meat, finely chopped
• 1 tbsp black truffle oil
• 1 tsp soy sauce
• 1 tsp grated fresh ginger
• 1 green onion, finely minced
• 1/4 tsp white pepper
• 20 round gyoza wrappers
• 2 tbsp vegetable oil (for frying)
• 1/4 cup water (for steaming)

1. In a bowl, mix the lobster meat, truffle oil, soy sauce, ginger, green onion, and white pepper until well combined.
2. Place 1 tsp of filling in the center of a gyoza wrapper. Moisten the edges with water, fold into a half-moon, and pleat the edges to seal. Repeat with remaining wrappers.
3. Heat vegetable oil in a nonstick skillet over medium-high. Add gyoza in a single layer and cook for 2–3 minutes until bottoms are golden.
4. Pour in water, cover immediately, and steam for 4–5 minutes until wrappers are translucent and filling is cooked through.
5. Uncover and cook another 1–2 minutes to crisp the bottoms again. Serve hot.

The truffle oil adds a luxurious depth to the sweet lobster, while the crispy-chewy texture makes these dumplings irresistible. Tip: For extra flair, drizzle with a touch more truffle oil right before serving.

Tempura-Style Dumplings

These golden, airy dumplings bring the crunch of tempura to your favorite filling—perfect for dipping and devouring!

Ingredients

• 1 cup all-purpose flour
• 1/4 cup cornstarch
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup ice-cold sparkling water
• 12 store-bought dumpling wrappers (or homemade)
• 1/2 cup vegetable oil (for frying)
• Soy sauce or spicy mayo (for serving)

Instructions

1. In a bowl, whisk together 1 cup flour, 1/4 cup cornstarch, 1 tsp baking powder, and 1/2 tsp salt. Gently stir in 1 cup sparkling water until just combined (small lumps are okay—don’t overmix).
2. Heat 1/2 cup vegetable oil in a skillet over medium-high heat (350°F if using a thermometer).
3. Dip dumpling wrappers one at a time into the batter, letting excess drip off. Fry in batches for 2–3 minutes per side until puffed and golden. Drain on paper towels.
4. Serve immediately with soy sauce or spicy mayo for dipping.

The magic? The batter puffs into delicate, shatter-crisp layers around the tender wrapper—no deep fryer required!

Tip: Keep the batter icy cold for maximum crispiness, and work quickly to avoid sogginess.

Matcha-Infused Sweet Dumplings

These delicate, chewy dumplings get a vibrant twist from earthy matcha, balanced with a sweet filling—perfect for a cozy afternoon treat.

Ingredients:

• 1 cup glutinous rice flour
• 1 tbsp matcha powder
• 1/3 cup hot water
• 2 tbsp granulated sugar
• 1/4 cup sweet red bean paste (or lotus seed paste)
• 1 tsp vegetable oil (for greasing)

Instructions:

1. In a bowl, whisk together 1 cup glutinous rice flour and 1 tbsp matcha powder. Gradually add 1/3 cup hot water and 2 tbsp sugar, stirring until a smooth dough forms (add 1 tsp more water if too dry).
2. Divide dough into 6 equal pieces. Flatten each into a disc, place 2 tsp red bean paste in the center, then pinch edges to seal into a ball.
3. Lightly grease a steamer basket with 1 tsp vegetable oil. Arrange dumplings inside, leaving space between them.
4. Steam over boiling water for 10 minutes until glossy and slightly translucent. Let cool 5 minutes before serving.

The matcha’s subtle bitterness plays off the sweet filling beautifully, while the dough stays wonderfully springy—no one will guess how simple these are to make!

Tip: For extra flair, roll the dumplings in toasted sesame seeds or coconut flakes after steaming.

Sesame and Scallion Dumplings

These tender dumplings are packed with nutty sesame and fresh scallion flavor—perfect for dipping in soy sauce or chili oil!

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup warm water
• 1/4 tsp salt
• 2 tbsp toasted sesame oil
• 3 scallions, finely chopped (about 1/3 cup)
• 2 tbsp toasted sesame seeds
• 1 tbsp soy sauce
• 1 tbsp vegetable oil (for frying)

Instructions:

1. In a bowl, mix 1 1/2 cups all-purpose flour, 1/2 cup warm water, and 1/4 tsp salt until a shaggy dough forms. Knead for 3 minutes until smooth, then cover and rest for 15 minutes.
2. Meanwhile, combine 2 tbsp toasted sesame oil, scallions, 2 tbsp toasted sesame seeds, and 1 tbsp soy sauce in a small bowl.
3. Roll dough into a 12-inch log, cut into 12 pieces, and flatten each into a 3-inch circle. Spoon 1 tsp filling into the center, fold into a half-moon, and pinch edges to seal.
4. Heat 1 tbsp vegetable oil in a nonstick skillet over medium. Add dumplings and cook 2–3 minutes until golden on the bottom. Add 1/4 cup water, cover, and steam for 5 minutes. Uncover and cook 1 more minute to crisp.

The double-texture—crispy bottom and chewy wrapper—makes these dumplings irresistible. Serve with extra soy sauce for dipping!

Tip: Freeze uncooked dumplings on a tray before transferring to a bag for easy weeknight meals.

Conclusion

With these 18 delicious Japanese dumpling recipes, you’re all set to explore the flavors of Japan right in your kitchen! Whether you’re craving crispy gyoza or fluffy shumai, there’s something here for every beginner. Give them a try, and don’t forget to share your favorites in the comments—or pin this article to your Pinterest board for easy access. Happy cooking!