Hand-Rolled Gyoza with Pork and Cabbage Filling

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Delicate Japanese dumplings filled with a savory mixture of ground pork and cabbage, steamed and then pan-fried to achieve a tender yet crisp texture. This japanese-inspired dumplings ready in about 40 minutes pairs ground pork, green cabbage, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

★ 4.4 (8 ratings) Prep: 25 min Cook: 15 min Serves 4 Japanese cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 250 g ground pork, 150 g finely shredded green cabbage, 2 minced garlic cloves, 1 tbsp grated ginger, and 2 finely chopped green onion stalks. Add 1 tbsp soy sauce, 1 tsp sesame oil, 1/2 tsp salt, and 1/4 tsp white pepper. Mix thoroughly until evenly combined and slightly sticky.
  2. Step 2: Place one gyoza wrapper on a clean surface. Spoon about 1 tsp of the pork filling into the center. Moisten the wrapper edge with water, fold in half, and pleat the edges to seal tightly. Repeat until all filling is used.
  3. Step 3: Heat 2 tbsp vegetable oil in a large non-stick skillet over medium-high heat. Arrange gyoza in a single layer, cooking for 2-3 minutes until the bottoms turn golden brown and crisp.
  4. Step 4: Carefully add 1/3 cup water to the skillet, cover immediately with a lid, and steam for 5 minutes until the filling is cooked through and wrappers become translucent.
  5. Step 5: Remove the lid and continue cooking until remaining water evaporates and bottoms crisp again, about 1-2 minutes. Serve hot with dipping sauce.

Frequently asked questions

How long does Hand-Rolled Gyoza with Pork and Cabbage Filling take to make?

Total time is about 40 minutes (25 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Hand-Rolled Gyoza with Pork and Cabbage Filling?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground pork from drying out.

Can I substitute ingredients in Hand-Rolled Gyoza with Pork and Cabbage Filling?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Hand-Rolled Gyoza with Pork and Cabbage Filling for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Hand-Rolled Gyoza with Pork and Cabbage Filling?

Japanese dumplings like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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