Gyoza Dumplings with Pork and Napa Cabbage Filling

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

Pan-fried Japanese dumplings filled with seasoned ground pork and finely chopped napa cabbage, served with a tangy soy-vinegar dipping sauce. This Japanese recipe, ready in about 45 minutes, pairs ground pork, napa cabbage, green onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz ground pork
• 1 cup, finely chopped napa cabbage
• 3, finely chopped green onions
• 2, minced garlic cloves
• 1-inch piece, grated ginger
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp sake
• 1/2 tsp salt
• 1/4 tsp white pepper
• 30 pieces gyoza wrappers
• 2 tbsp vegetable oil
• 1/3 cup water
• 2 tbsp rice vinegar
• 2 tbsp soy sauce (for dipping)
• 1 tsp (optional) chili oil

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, combine 12 oz ground pork, 1 cup finely chopped napa cabbage, 3 finely chopped green onions, 2 minced garlic cloves, and 1-inch grated ginger. Add 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp sake, 1/2 tsp salt, and 1/4 tsp white pepper. Mix thoroughly until well combined and sticky.
2. Step 2: Place 1 gyoza wrapper on a clean surface. Spoon about 1 tbsp of filling into the center of the wrapper. Moisten the edges with water, fold the wrapper in half, and pleat the edges to seal tightly. Repeat for all wrappers.
3. Step 3: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Arrange gyoza in the skillet flat side down, cooking for 2-3 minutes until the bottoms are golden brown.
4. Step 4: Carefully pour 1/3 cup water into the skillet and immediately cover with a lid. Steam the dumplings for 5-6 minutes until the water evaporates and the filling is cooked through.
5. Step 5: Remove the lid and cook for an additional 1-2 minutes to crisp the bottoms again.
6. Step 6: For dipping sauce, mix 2 tbsp rice vinegar, 2 tbsp soy sauce, and 1 tsp chili oil (optional) in a small bowl.
7. Step 7: Serve hot gyoza with dipping sauce on the side.