Pan-Fried Gyoza with Pork and Cabbage Filling

By AislePrompt Editorial · ·

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 drafted and published.

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

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.

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