Pan-Fried Japanese Pork and Cabbage Gyoza with Ginger Garlic

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

Juicy ground pork and finely chopped cabbage fill thin dumpling wrappers, pan-fried to golden crispness with a savory ginger and garlic aroma. This japanese-inspired dumplings ready in about 40 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 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.

★ 4.3 (12 ratings) Prep: 25 min Cook: 15 min Serves 4 Japanese cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Finely shred 150 g cabbage and sprinkle with 1/2 tsp salt, then let rest for 10 minutes to draw out moisture. Squeeze out excess liquid thoroughly.
  2. Step 2: In a large bowl, combine 250 g ground pork, the squeezed cabbage, 2 minced green onions, 1 tbsp minced fresh ginger, 2 minced garlic cloves, 1 tbsp soy sauce, 1 tsp sesame oil, and 1/4 tsp white pepper, mixing gently until well combined.
  3. Step 3: Place 1 gyoza wrapper on your palm and spoon about 1 tsp of filling in the center. Moisten the wrapper edges with water, fold in half, and pleat the edges to seal tightly. Repeat until all filling is used.
  4. Step 4: Heat 2 tbsp vegetable oil in a nonstick skillet over medium heat. Arrange gyoza in a single layer and fry for 2-3 minutes until the bottoms are golden brown.
  5. Step 5: Carefully pour 1/2 cup water into the skillet, cover immediately with a lid, and steam the gyoza for 5 minutes until the water evaporates.
  6. Step 6: Remove the lid and continue cooking for another 1-2 minutes to re-crisp the bottoms. Serve hot with dipping sauce.

Frequently asked questions

How long does Pan-Fried Japanese Pork and Cabbage Gyoza with Ginger Garlic take to make?

Total time is about 40 minutes (25 min prep + 15 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 with Ginger Garlic?

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 with Ginger Garlic?

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 with Ginger Garlic 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 with Ginger Garlic?

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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