Hand-Rolled Pork and Vegetable Gyoza with Soy Dipping Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-21 · Updated 2026-06-21

Delicate Japanese-style dumplings filled with seasoned ground pork and finely chopped vegetables, steamed and pan-fried to golden perfection. This japanese-inspired dumplings ready in about 45 minutes blends ground pork, green cabbage, finely shredded, stalks green onions, finely chopped into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 300 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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

• 1 lb ground pork
• 1 cup green cabbage, finely shredded
• 3 stalks green onions, finely chopped
• 1 tbsp fresh ginger, grated
• 1 clove garlic clove, minced
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp salt
• 1/4 tsp white pepper
• 40 pieces gyoza wrappers
• 2 tbsp vegetable oil
• 1/4 cup water
• 1/4 cup soy sauce (for dipping)
• 2 tbsp rice vinegar (for dipping)
• 1 tsp chili oil (optional for dipping)

Instructions

1. Step 1: In a large bowl, mix 1 lb ground pork, 1 cup finely shredded green cabbage, 3 finely chopped green onions, 1 tbsp grated fresh ginger, 1 minced garlic clove, 2 tbsp soy sauce, 1 tsp sesame oil, 1/2 tsp salt, and 1/4 tsp white pepper until well combined.
2. Step 2: Place one gyoza wrapper on a clean surface and spoon about 1 tsp of the pork mixture into the center. Moisten the edges with water and fold in half, pleating edges to seal tightly. Repeat until all filling is used.
3. Step 3: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add gyoza in a single layer and cook for 2-3 minutes until the bottoms are golden brown.
4. Step 4: Carefully pour 1/4 cup water into the skillet and immediately cover with a lid to steam for 5 minutes until the filling is cooked through and wrappers are tender.
5. Step 5: Remove lid and cook uncovered for another 1-2 minutes to crisp the bottoms again. Serve hot with a dipping sauce made by mixing 1/4 cup soy sauce, 2 tbsp rice vinegar, and 1 tsp chili oil if desired.