Pan-Fried Gyoza with Pork and Cabbage Filling

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

Juicy pork and cabbage dumplings pan-fried to golden perfection with a crisp bottom and tender steamed top. This japanese 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 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.

★ 4.1 (13 ratings) Prep: 20 min Cook: 15 min Serves 4 Japanese cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a mixing bowl, combine 250g ground pork, 1 cup finely chopped napa cabbage, 2 finely chopped green onions, 1 tsp grated fresh ginger, 1 minced garlic clove, 1 tbsp soy sauce, and 1 tsp sesame oil. Mix well until evenly incorporated.
  2. Step 2: Place 1 rounded teaspoon of filling in the center of each gyoza wrapper. Moisten the edge 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 the pan and cook for 3-4 minutes until the bottoms are golden brown and crisp.
  4. Step 4: Pour 1/3 cup water into the pan and immediately cover with a lid. Steam the gyoza for 5-6 minutes until the water evaporates and the wrappers are tender.
  5. Step 5: Remove the lid and cook for another 1-2 minutes to re-crisp the bottoms. Serve hot with dipping sauce of soy sauce and rice vinegar.

Frequently asked questions

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

Total time is about 35 minutes (20 min prep + 15 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 Pork and Cabbage Filling?

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 Pork and Cabbage Filling?

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 Pork and Cabbage Filling 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 Pork and Cabbage Filling?

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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