Pan-Fried Pork and Cabbage Gyoza with Ginger and Garlic

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

Juicy pork and finely shredded cabbage fill these pan-fried Japanese dumplings, crisped perfectly on the bottom with a tender steamed top. This japanese-inspired dumplings ready in about 50 minutes pairs ground pork, green cabbage, garlic 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

• 8 oz ground pork
• 1 cup finely shredded green cabbage
• 2 cloves minced garlic
• 1 tbsp grated ginger
• 2 finely chopped green onions
• 1 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 for steaming water

Instructions

1. Step 1: In a large bowl, combine 8 oz ground pork, 1 cup finely shredded green cabbage, 2 minced garlic cloves, 1 tbsp grated ginger, 2 finely chopped green onions, 1 tbsp soy sauce, 1 tsp sesame oil, 1/2 tsp salt, and 1/4 tsp black pepper. Mix thoroughly until sticky and well combined.
2. Step 2: Place one gyoza wrapper on a clean surface. Spoon about 1 tsp of the filling into the center. Moisten the wrapper edge with water using your fingertip, then fold in half and pleat the edges to seal. Repeat with remaining wrappers and filling.
3. Step 3: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat until shimmering. Arrange 10 gyoza in the skillet in a single layer and cook without moving for 2-3 minutes until the bottoms are golden brown.
4. Step 4: Carefully pour 1/3 cup water into the skillet and immediately cover with a lid to steam. Cook for 5 minutes or until the water has evaporated and the dumpling wrappers are tender.
5. Step 5: Remove the lid and continue cooking for another 1-2 minutes to re-crisp the bottoms. Transfer gyoza to a plate and repeat the pan-fry-steam-crisp process with remaining batches.