Pan-Fried Gyoza with Ground Pork and Napa Cabbage

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

Juicy Japanese dumplings filled with ground pork and crunchy napa cabbage, pan-fried to golden perfection and served with a tangy dipping sauce. This Japanese recipe, ready in about 37 minutes, pairs ground pork, napa cabbage, scallions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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 (225g) ground pork
• 1 cup finely chopped (about 100g) napa cabbage
• 2 stalks, finely chopped scallions
• 1 tsp, grated fresh ginger
• 1 clove, minced garlic
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp salt
• 1/4 tsp pepper
• 24 pieces gyoza wrappers
• 2 tbsp vegetable oil
• 1/3 cup (80 ml) water
• 2 tbsp rice vinegar
• 1 tsp (optional) chili oil

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

Instructions

1. Step 1: In a large bowl, combine 8 oz ground pork, 1 cup finely chopped napa cabbage, 2 finely chopped scallions, 1 tsp grated ginger, 1 minced garlic clove, 1 tbsp soy sauce, 1 tsp sesame oil, 1/2 tsp salt, and 1/4 tsp pepper. Mix thoroughly until well combined.
2. Step 2: Place 1 gyoza wrapper on a clean surface and spoon about 1 tsp of the pork mixture in the center. Moisten the edges with water, fold in half, and pleat to seal. Repeat with remaining wrappers and filling.
3. Step 3: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Arrange 8-10 gyozas flat side down in the pan and cook for 2-3 minutes until the bottoms are golden brown.
4. Step 4: Carefully pour 1/3 cup water into the pan and immediately cover with a lid. Reduce heat to medium and steam the gyozas for 5 minutes until the water evaporates and the filling is cooked through.
5. Step 5: Remove the lid and cook for another 1-2 minutes to crisp the bottoms again. Serve hot with a dipping sauce made from 2 tbsp rice vinegar and 1 tsp chili oil mixed together.