Pan-Fried Pork and Cabbage Gyoza with Garlic Ginger Filling

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

Japanese-style gyoza featuring a juicy pork and cabbage filling, pan-fried to achieve a crisp bottom and steamed for tender tops. This japanese-inspired dumplings ready in about 45 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 3, 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: 30 min Cook: 15 min Serves 3 Japanese cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 250 grams ground pork, 100 grams finely chopped napa cabbage, 2 finely chopped green onions, 1 tbsp grated fresh ginger, and 2 minced garlic cloves. Add 1 tbsp soy sauce, 1 tsp sesame oil, 1 tbsp sake, 1/2 tsp salt, and 1/4 tsp white pepper. Mix thoroughly until the filling becomes sticky and well blended.
  2. Step 2: Place one gyoza wrapper on a clean surface and spoon about 1 tsp of the pork mixture into the center. Moisten the wrapper edge with water and fold it in half, pleating the edges to seal tightly. Repeat until all filling and wrappers are used.
  3. Step 3: Heat 2 tbsp vegetable oil in a large non-stick skillet over medium heat. Arrange 10 gyoza in the pan, flat side down, cooking for 2-3 minutes until the bottoms turn golden brown and crisp.
  4. Step 4: Carefully pour 1/3 cup water into the skillet and immediately cover with a lid. Let the gyoza steam for 5-6 minutes until the water evaporates and the filling is cooked through.
  5. Step 5: Remove the lid and continue cooking for another 1-2 minutes to re-crisp the bottoms. Serve hot with your choice of dipping sauce.

Frequently asked questions

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

Total time is about 45 minutes (30 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 Pork and Cabbage Gyoza with Garlic Ginger 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 Pork and Cabbage Gyoza with Garlic Ginger 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 Pork and Cabbage Gyoza with Garlic Ginger Filling for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Pork and Cabbage Gyoza with Garlic Ginger 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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