Pan-Fried Gyoza with Garlic Chive Dipping Sauce

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy pork and cabbage dumplings pan-fried to golden perfection, served with a tangy soy and garlic chive dipping sauce for a popular Japanese appetizer. This Japanese recipe, ready in about 40 minutes, pairs ground pork, napa cabbage, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 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.

Prep: 25 min Cook: 15 min Serves 4 Japanese cuisine 310 cal/serving

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Ingredients

250g ground pork
1 cup finely chopped (about 100g) napa cabbage
2 cloves minced garlic
1 tsp grated ginger
2 stalks finely chopped green onions
2 tbsp soy sauce
1 tbsp sesame oil
30 pieces gyoza wrappers
3 tbsp vegetable oil
1/2 cup (120 ml) water
2 tbsp finely chopped garlic chives
1 tbsp rice vinegar
1 tsp mirin

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Instructions

Step 1: In a large bowl, combine 250g ground pork, 1 cup finely chopped napa cabbage, 2 minced garlic cloves, 1 tsp grated ginger, 2 finely chopped green onions, 2 tbsp soy sauce, and 1 tbsp sesame oil. Mix thoroughly until well incorporated.
Step 2: Place about 1 tbsp of the pork mixture in the center of each of the 30 gyoza wrappers, moisten the edges with water, then fold and pleat to seal tightly.
Step 3: Heat 3 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Arrange the gyoza in a single layer and cook for 2-3 minutes until the bottoms are golden brown.
Step 4: Carefully pour 1/2 cup water into the skillet and immediately cover with a lid. Let the gyoza steam for 5 minutes until the water evaporates and the wrappers become tender.
Step 5: Remove the lid and cook for another 1-2 minutes to crisp the bottoms again.
Step 6: Meanwhile, mix 2 tbsp finely chopped garlic chives, 1 tbsp rice vinegar, 1 tsp mirin, and 1 tbsp soy sauce in a small bowl to make the dipping sauce.
Step 7: Serve the hot gyoza with the garlic chive dipping sauce on the side.