Pan-Fried Gyoza with Ground Pork and Napa Cabbage

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 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.

★ 4.5 (8 ratings) Prep: 25 min Cook: 12 min Serves 4 Japanese cuisine 300 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Pan-Fried Gyoza with Ground Pork and Napa Cabbage take to make?

Total time is about 37 minutes (25 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Fried Gyoza with Ground Pork and Napa Cabbage?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground pork from drying out.

Can I substitute ingredients in Pan-Fried Gyoza with Ground Pork and Napa Cabbage?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Fried Gyoza with Ground Pork and Napa Cabbage for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Fried Gyoza with Ground Pork and Napa Cabbage?

Japanese japanese like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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