Pan-Fried Pork and Cabbage Gyoza with Ginger Garlic

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

Japanese pan-fried dumplings filled with juicy pork, cabbage, and aromatic ginger and garlic, featuring a golden crisp bottom and tender steamed top. This japanese-inspired dumplings ready in about 35 minutes pairs ground pork, finely chopped napa cabbage, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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.

★ 4.4 (14 ratings) Prep: 25 min Cook: 10 min Serves 4 Japanese cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 8 oz ground pork, 1 cup finely chopped napa cabbage, 2 minced garlic cloves, 1 tbsp grated fresh ginger, 2 tbsp chopped green onions, 1 tbsp soy sauce, 1 tsp sesame oil, 1/2 tsp salt, and 1/4 tsp ground black pepper. Mix thoroughly until well incorporated.
  2. Step 2: Place one gyoza wrapper on a clean surface and spoon about 1 tsp of the pork filling into the center. Moisten the edge of the wrapper with water and fold in half, pleating the edge to seal securely; 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 the gyoza flat side down in the skillet without crowding, cooking 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 the gyoza. Cook covered for 5 minutes until the water evaporates and the filling is cooked through.
  5. Step 5: Remove the lid and continue cooking for 1-2 minutes until the bottoms crisp up again. Serve hot with dipping sauce of choice.

Frequently asked questions

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

Total time is about 35 minutes (25 min prep + 10 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 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 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 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 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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