itsu gyoza, bao buns

Easy Itsu Gyoza & Bao Buns Recipe Made at Home

Love Itsu Gyoza and Bao Buns? Make them at home with our blog’s guidance. Learn about the dishes, essential ingredients, and get step-by-step instructions, cooking tips, and nutritional information. Recreate the restaurant experience in your kitchen, whether you prefer steaming or pan-cooking.

What is Itsu Gyoza?

These are delicious Japanese dumplings filled with savoury ingredients. These dumplings come in various fillings, and traditional cooking uses different methods. When making them at home, it’s essential to choose the proper wrappers for the dumplings and explore creative serving suggestions.

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What are Bao Buns?

As the name says, fluffy steamed buns originated in Chinese cuisine. They are full of ingredients like pork, chicken, or vegetables. Learn how to make these soft and pillowy buns from scratch and discover creative ways to serve them for different meals.

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Detailed Recipe Step-By-Step

– 2 cups all-purpose flour

– 1/2 cup warm water

– 2 tablespoons sugar

– 1 teaspoon active dry yeast

– 1 tablespoon vegetable oil

– Pinch of salt


  • Mix the sugar well in warm water and sprinkle the yeast over it. Let it sit for about 5 minutes until it becomes frothy.
  • Mix flour and salt in the centre and pour in the yeast mixture.
  • Gradually mix the flour with your hands or a wooden spoon until a sticky dough takes the right texture.
  • Rub the dough on a lightly floured surface until it becomes smooth and elastic, which should take around 10 minutes.
  • Place the dough in a greased bowl and cover with a clean kitchen towel. Let it rise in a warm place until it doubles in size, about an hour.
  • After the dough has doubled in size, gently punch it down to release air bubbles. Place the dough bowl on a lightly floured surface and divide it into smaller portions. Shape each piece into a ball and flatten with your palm for perfection.

When Cooking:

Roll each piece of dough into a 1/4 inch thick circle using a rolling pin. Brush with vegetable oil to prevent sticking. Spoon filling onto one half of the wrapper, being careful not to overfill. Moisten the edge with water to seal it shut. You can also use a microwave to cook the gyoza quickly, ensuring it is piping hot before consuming. Do not reheat once cooked. To fold, fold the wrapper in half over the filling, creating a half-moon shape. Crease and crimp the edges until fully sealed. This technique keeps the filling inside and creates an attractive pattern on top.

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Cooking Tips and Tricks

To make crispy and tender itsu gyoza, pan-fry them. Pre-heat the skillet and arrange the gyoza with space in between. Cook until golden-brown on the bottom. Simmer briefly to enhance flavors, adding 4 tbsp of cold water for moisture and tenderness. For authentic Japanese-style gyoza, cook in a preheated oiled pan for 4 minutes on each side. Cover and cook for an additional 4 minutes until the water evaporates.

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  • Add a small amount of vegetable oil heated in a non-stick pan over medium heat.
  • Place the gyoza in the skillet, flat side down with space between each piece. Cook for 2-3 minutes until the bottoms are golden brown.
  • To cook the gyoza evenly, pour a quarter cup of water into the pan and cover it with a lid. Steam for 3-4 minutes until the wrappers are translucent and the filling is cooked.
  • After removing the lid, cook for another minute to crisp up the bottoms of the gyoza. The combination of pan-frying and steaming creates a delightful contrast in textures – crispy on the bottom and tender on top.
  • Transfer the cooked gyoza to a plate and repeat the process with any remaining batches. Enhance the flavors with delicious dipping sauces like soy sauce mixed with vinegar or chili oil.

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Now that you’ve mastered making Itsu Gyoza and Bao Buns at home, it’s time to unleash your culinary skills. Customize the flavors and fillings according to your preferences with this homemade recipe. Gather your ingredients, follow the step-by-step instructions, and add your twist to make it unique. Comment below for questions or to share your experience.

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