Pan-Fried Gyoza with Soy-Sesame Dipping Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-04 · Updated 2026-06-04

Japanese-style pan-fried dumplings filled with savory pork and cabbage, served with a tangy soy and toasted sesame dipping sauce. This japanese-inspired dumplings ready in about 40 minutes blends ground pork, finely chopped green cabbage, stalks, finely sliced green onions into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 ground pork
• 1 cup finely chopped green cabbage
• 2 stalks, finely sliced green onions
• 1 tsp grated fresh ginger
• 2 cloves minced garlic
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1/4 tsp ginger powder
• 1/4 tsp white pepper
• 24 pieces gyoza wrappers
• 2 tbsp vegetable oil
• 1/2 cup water
• 3 tbsp soy sauce (for dipping)
• 1 tbsp rice vinegar
• 1 tsp toasted sesame seeds

Instructions

1. Step 1: In a large bowl, combine 8 oz ground pork, 1 cup finely chopped green cabbage, 2 sliced green onions, 1 tsp grated fresh ginger, 2 minced garlic cloves, 2 tbsp soy sauce, 1 tbsp sesame oil, 1/4 tsp ginger powder, and 1/4 tsp white pepper. Mix thoroughly until evenly combined.
2. Step 2: Place 1 heaping teaspoon of filling in the center of each of the 24 gyoza wrappers. Moisten the edges with water, fold in half, and pleat 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 without crowding and cook for 2-3 minutes until the bottoms turn golden brown and crisp.
4. Step 4: Carefully pour 1/2 cup water into the skillet and immediately cover with a lid. Steam the gyoza for 5-6 minutes until the water evaporates and the filling is cooked through.
5. Step 5: Remove the lid and cook for an additional 1 minute to re-crisp the bottoms.
6. Step 6: For the dipping sauce, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp toasted sesame seeds in a small bowl. Serve the gyoza hot with the dipping sauce on the side.