Spicy Miso Cheese Potstickers

Miso Cheese Gyoza
  • By
    Yuke Miura
  • Time
    20 minutes
Spicy Miso Cheese Potstickers

The melted cheese, crispy thin skin around the gyoza, and spicy miso accents make this gyoza a must-try. This baked dumpling is addictive, and pairs well with a hot bowl of Japanese short grain rice and a cold beverage. The wrapping process is very easy once you get the hang of it and a great activity with the kids.

Nutrition per Serving
  • Calories
  • Sodium
  • Fat
  • Protein
  • Carbs
  • Fiber
  • Cholesterol


    • A
    • 3.17  oz Minced pork
    • 0.53  oz Green onion (cut into small pieces)
    • tbsp Grated garlic
    • tbsp Grated ginger
    • B
    • tbsp Miso
    • tsp Soy sauce
    • 0.5  tsp Sesame oil
    • 0.5  tsp Oyster sauce
    • a little Pepper
    • C
    • 0.42  cup Lukewarm water (40°C)
    • tbsp All purpose flour
  • 18  sheets Gyoza skin
  • 2.47  oz Melting cheese (your choice)
  • tbsp Vegetable oil
  • tsp Sesame oil


Step 1

Mix together ingredients [A], then add [B] and mix well. Let cool in the refrigerator for 30 minutes.

Spicy Miso Cheese Potstickers

Step 2

Wrap ingredients from step 1 together with cheese into gyoza skin.
*Divide the meat mixture into 18 equal portions. About 0.28oz (8g) of meat paste and 0.14oz (4g) of melted cheese per gyoza.

Spicy Miso Cheese Potstickers

Step 3

Heat oil in a frying pan, arrange dumplings in a circle, and cook over medium heat for 5 minutes.

Spicy Miso Cheese Potstickers

Step 4

Pour in well-mixed [C] into the frying pan, cover with a lid and steam for 4 minutes. After removing the lid and letting the water evaporate, add sesame oil along the edge of the pan and cook for an additional 20 seconds to create the crispy gyoza wings.

Step 5

Once the gyoza bottoms have browned, remove gyoza onto a flat plate and serve.

Spicy Miso Cheese Potstickers


  • The saltiness of the cheese and the flavor of the meat paste make it a delicious dish even without the dipping sauce.
Yuke Miura
Culinary Expert

Yuke divides his professional time between TV program food coordination, supervising cooking videos, devising company recipes, developing restaurant menus, writing columns, participating in cooking classes and food events. He is known for his ability to pair foods well with alcoholic beverages, Yuke also focuses on recipes using niche ingredients and homemade seasonings. In his mind, cooking is a medium of expression, and that it is a form of entertainment that provides excitement and happiness.