A light pink coloured Japanese symbol.
Authentic Asian

Turkey Gyoza

These traditional Japanese turkey gyoza are juicy on the inside and golden and crispy on the outside. They are great to enhance your weekly meals, or as appetizers for your next dinner party.

Yield: 4 servings

Prep time: 10 mins

Total time: 20 mins


  • 1 pound ground turkey
  • 40 sheets dumpling skins
  • 1 Tablespoon cilantro
  • 4 Tablespoons olive oil
  • 4 Teaspoons Yamasa Shoyu 
  • ½ cup water
  • 2 Tablespoons Sake or white wine

Dipping sauce

  • ½ cup Yamasa Shoyu
  • ½ Teaspoon sesame oil
  • 1 Teaspoon rice wine vinegar
  • 1 Tablespoon sugar
  • 2 Tablespoon green onions, thinly sliced


  1. In a medium bowl, whisk together the Yamasa Shoyu, rice wine vinegar, sesame oil, sugar and scallions. Set sauce aside.
  2. Place the ground turkey, half of the cilantro, 2 teaspoons Yamasa Shoyu, and 1-tablespoon sake (or white wine) into a bowl and knead firmly.
  3. Grab a spoon, place a scoop of the ground turkey mixture and place onto a dumpling skin.
  4. Dab your index finger with water and wet the edge of the dumpling skin.
  5. Starting from the left gently press the dough with your thumb and index finger. Then, fold the dough on one side making a curly loop. Press well enough to shut the dough completely.
  6. Repeat the “folding loop” until the gyoza is completely enclosed.
  7. Add 2 tablespoons olive oil to frying pan and set to medium heat. Place gyoza on frying pan and let sit for 2 minutes (until they are lightly brown).
  8. Pour 1/4 cup of water into pan, over gyoza, place lid over pan and let them steam for 3 minutes.
  9. Remove gyoza and sprinkle the other half of the chopped cilantro on top.
  10. Serve with Yamasa Shoyu and enjoy.