Pan-Fried 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

Juicy pork and cabbage-filled gyoza pan-fried to golden crispness on the bottom and steamed tender inside, served with a savory garlic soy dipping sauce. This japanese-inspired dumplings ready in about 35 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 g ground pork
• 150 g napa cabbage
• 2 stalks green onions
• 3 cloves garlic cloves
• 1 tbsp grated ginger
• 2 tbsp soy sauce
• 1 tsp 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
• 1 tsp minced garlic (for dipping)
• optional, 1 tsp chili oil

Instructions

1. Step 1: Finely chop 150 g napa cabbage and sprinkle with 1/2 tsp salt, let sit 10 minutes to draw out moisture, then squeeze tightly to remove excess water.
2. Step 2: Finely mince 2 green onions and 3 garlic cloves, grate 1 tbsp ginger, and combine in a bowl with 250 g ground pork, 150 g prepared cabbage, 2 tbsp soy sauce, 1 tsp sesame oil, and 1/4 tsp black pepper; mix gently until well combined.
3. Step 3: Place 1 heaping tsp of filling in the center of one gyoza wrapper; moisten the edges with water and fold the wrapper in half, pleating the edges to seal tightly.
4. Step 4: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium heat, arrange 10 gyoza flat side down without crowding, and cook for 2-3 minutes until the bottoms are golden brown.
5. Step 5: Pour 1/3 cup water into the skillet and immediately cover with a lid to steam; cook for 5 minutes or until water evaporates and the gyoza bottoms crisp up again.
6. Step 6: Remove the lid and cook for 1 more minute to re-crisp the bottoms, then transfer gyoza to a plate.
7. Step 7: Mix 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp minced garlic, and optional 1 tsp chili oil in a small bowl to serve as dipping sauce alongside the gyoza.