Pan-Fried Gyoza with Garlic Soy Dipping Sauce

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

Delicate Japanese dumplings filled with pork and cabbage, pan-fried to a golden crisp and served with a savory garlic soy dipping sauce. This Japanese-inspired street-food recipe, ready in about 32 minutes, pairs ground pork, 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

• 8 oz ground pork
• 1 cup finely chopped cabbage
• 2 finely sliced green onions
• 1 tbsp grated fresh ginger
• 3 minced garlic cloves
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 24 pieces gyoza wrappers
• 2 tbsp vegetable oil
• 1/3 cup water
• 1 tbsp rice vinegar
• 1/2 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 mixing bowl, combine 8 oz ground pork, 1 cup finely chopped cabbage, 2 finely sliced green onions, 1 tbsp grated fresh ginger, and 2 minced garlic cloves. Add 1 tbsp soy sauce and 1 tsp sesame oil, mixing thoroughly until well combined.
2. Step 2: Place 1 heaping teaspoon of filling into the center of each of the 24 gyoza wrappers. Moisten the edges with water and fold in half, pleating the edges to seal tightly.
3. Step 3: Heat 2 tbsp vegetable oil in a large non-stick skillet over medium-high heat. Arrange the gyoza flat side down in a single layer and fry for 2-3 minutes until the bottoms are golden brown and crispy.
4. Step 4: Carefully pour 1/3 cup water into the skillet and immediately cover with a lid. Steam the gyoza for 5 minutes until the water evaporates and the filling is cooked through.
5. Step 5: Meanwhile, in a small bowl, whisk 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 minced garlic clove, 1 tsp sesame oil, and 1/2 tsp chili flakes (optional) to make the dipping sauce.
6. Step 6: Remove lid and cook for another 1-2 minutes to crisp the bottoms again. Serve the gyoza hot with the garlic soy dipping sauce on the side.