Pan-Fried Gyoza with Pork and Napa Cabbage Filling

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

Japanese pan-fried dumplings featuring juicy pork and finely chopped napa cabbage, crisp on the bottom and tender inside. This japanese-inspired dumplings ready in about 37 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 230 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: 25 min Cook: 12 min Serves 4 Japanese cuisine 230 cal/serving
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Ingredients

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Instructions

  1. Step 1: Finely chop 150 grams napa cabbage and sprinkle with 1/2 tsp salt. Let sit for 10 minutes, then squeeze out excess water until dry.
  2. Step 2: In a large bowl, combine 250 grams ground pork, the drained napa cabbage, 2 chopped green onions, 1 tbsp grated fresh ginger, 2 minced garlic cloves, 1 tbsp soy sauce, 1 tsp sesame oil, and 1/4 tsp white pepper. Mix thoroughly until well combined and sticky.
  3. Step 3: Place 1 rounded teaspoon of filling in the center of each gyoza wrapper (30 pieces). Moisten the edges with water and fold the wrapper in half, pleating one side to seal tightly.
  4. Step 4: Heat 2 tbsp vegetable oil in a large non-stick skillet over medium-high heat. Arrange gyoza in the skillet flat side down, cooking for 2-3 minutes until the bottoms are golden brown and crisp.
  5. Step 5: Carefully pour 1/3 cup water into the pan and cover immediately with a lid. Lower heat to medium and steam the gyoza for 5 minutes until the water evaporates.
  6. Step 6: Remove the lid and continue cooking for an additional 1-2 minutes to re-crisp the bottoms. Serve hot with dipping sauce.

Frequently asked questions

How long does Pan-Fried Gyoza with Pork and Napa Cabbage Filling 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 Pork and Napa 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 Napa 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 Napa 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 Napa Cabbage Filling?

Japanese dumplings 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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