Pan-Fried Japanese Pork and Cabbage Gyoza

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

Delicately seared Japanese dumplings filled with juicy pork and finely chopped cabbage, featuring a crisp-steamed-crisp cooking technique for perfect texture. This japanese-inspired dumplings ready in about 37 minutes pairs ground pork, cabbage, green onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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 250 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 200 grams ground pork, 100 grams finely chopped cabbage, 2 finely chopped green onions, 2 minced garlic cloves, 1 tablespoon minced ginger, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix thoroughly until the filling is sticky and well blended.
  2. Step 2: Place a gyoza wrapper on a clean surface and spoon about 1 teaspoon of the pork mixture into its center. Moisten the edge with water, fold the wrapper in half, and pleat the edges firmly to seal. Repeat with remaining wrappers and filling.
  3. Step 3: Heat 2 tablespoons vegetable oil in a large non-stick skillet over medium heat until shimmering. Arrange the gyoza flat side down in a single layer and cook for 2-3 minutes until the bottoms are golden brown and crispy.
  4. Step 4: Carefully pour 1/3 cup water into the skillet and immediately cover with a lid to steam the gyoza. Cook for 5 minutes or until the water has evaporated and the wrappers are tender.
  5. Step 5: Remove the lid and continue cooking for another 1-2 minutes to re-crisp the bottoms. Serve hot with soy sauce or dipping sauce of choice.

Frequently asked questions

How long does Pan-Fried Japanese Pork and Cabbage Gyoza 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 Japanese Pork and Cabbage Gyoza?

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 Japanese Pork and Cabbage Gyoza?

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 Japanese Pork and Cabbage Gyoza 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 Japanese Pork and Cabbage Gyoza?

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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