Pan-Fried Gyoza Dumplings with Soy-Sesame Dipping Sauce

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

Delicate pan-fried pork and cabbage gyoza dumplings served with a tangy soy and toasted sesame dipping sauce. This Japanese-inspired dumpling recipe, ready in about 35 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 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.

Ingredients

• 8 oz ground pork
• 1 cup finely shredded Napa cabbage
• 2 stalks, finely chopped green onions
• 2 cloves, minced garlic
• 1 tsp grated ginger
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1/2 tsp salt
• 1/4 tsp white pepper
• 24 pieces gyoza wrappers
• 2 tbsp vegetable oil
• 1/2 cup water
• 1 tsp toasted sesame seeds
• 1 tbsp rice vinegar
• 1/4 tsp (optional) chili flakes

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a medium bowl, combine 8 oz ground pork, 1 cup finely shredded Napa cabbage, 2 chopped green onions, 2 minced garlic cloves, 1 tsp grated ginger, 2 tbsp soy sauce, 1 tbsp sesame oil, 1/2 tsp salt, and 1/4 tsp white pepper. Mix thoroughly until well combined.
2. Step 2: Place 1 heaping tsp of the pork filling in the center of each of the 24 gyoza wrappers. Moisten edges with water and fold to seal, creating pleats to close the dumpling.
3. Step 3: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Arrange the dumplings flat side down and cook without moving for 3 minutes until bottoms are golden brown.
4. Step 4: Pour 1/2 cup water into the skillet, cover immediately, and steam the dumplings for 6 minutes until filling is cooked through and wrappers are tender.
5. Step 5: Remove lid and cook for 2 more minutes to crisp the bottoms again as the water evaporates.
6. Step 6: For dipping sauce, whisk together 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp toasted sesame seeds, and 1/4 tsp chili flakes if using. Serve dumplings hot with sauce.