Pan-Fried Japanese Pork and Cabbage Gyoza with Garlic Soy Dipping Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Japanese-style pan-fried dumplings filled with juicy pork and cabbage, crisped to golden perfection and served with a savory garlic soy dipping sauce. 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 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.

Ingredients

• 250 grams ground pork
• 150 grams Napa cabbage
• 2 stalks green onions
• 2 cloves garlic cloves
• 1 tbsp grated ginger
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 30 pieces gyoza wrappers
• 2 tbsp vegetable oil
• 1/3 cup water
• 3 tbsp soy sauce (for dipping)
• 1 tbsp rice vinegar (for dipping)
• 1 tsp minced garlic (for dipping)

Instructions

1. Step 1: Finely chop 150 grams Napa cabbage and sprinkle with 1/2 tsp salt, then let sit for 10 minutes to draw out moisture. Squeeze out excess liquid thoroughly.
2. Step 2: Finely chop 2 green onions and mince 2 garlic cloves. In a large bowl, combine 250 grams ground pork, the squeezed cabbage, 2 chopped green onions, 2 minced garlic cloves, 1 tbsp grated ginger, 2 tbsp soy sauce, 1 tbsp sesame oil, 1/4 tsp black pepper, and mix until just combined.
3. Step 3: Place one gyoza wrapper on a clean surface and spoon about 1 tbsp of filling into the center. Wet the edges of the wrapper with water using your finger, then fold and pleat to seal, forming a half-moon shape. Repeat with remaining wrappers and filling.
4. Step 4: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Arrange gyoza in a single layer, flat side down, and cook for 2-3 minutes until the bottoms are golden brown.
5. Step 5: Pour 1/3 cup water into the skillet, cover immediately with a lid, and steam for 5 minutes until the water evaporates and the filling is cooked through.
6. Step 6: Remove the lid and continue cooking for 1-2 minutes until the bottoms crisp up again.
7. Step 7: For the dipping sauce, mix 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp minced garlic in a small bowl.
8. Step 8: Serve the hot gyoza with the garlic soy dipping sauce alongside.