Pan-Fried Pork and Cabbage Gyoza with Ginger-Soy Dipping Sauce

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

Juicy ground pork and cabbage dumplings pan-fried to golden crispness and served with a zesty ginger-soy dipping sauce. This japanese-inspired dumplings ready in about 45 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 250 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

• 12 oz ground pork
• 1 cup finely shredded green cabbage
• 2 cloves minced garlic
• 1 tbsp grated fresh ginger
• 2 finely chopped green onions
• 1 tbsp sesame oil
• 2 tbsp soy sauce
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 30 pieces gyoza wrappers
• 2 tbsp vegetable oil
• 1/3 cup for steaming water
• 3 tbsp soy sauce (for dipping)
• 1 tbsp rice vinegar
• 1 tsp finely grated for sauce fresh ginger
• 1 tsp optional chili oil

Instructions

1. Step 1: In a large bowl, combine 12 oz ground pork, 1 cup finely shredded green cabbage, 2 cloves minced garlic, 1 tbsp grated fresh ginger, 2 finely chopped green onions, 1 tbsp sesame oil, 2 tbsp soy sauce, 1/2 tsp salt, and 1/4 tsp ground black pepper. Mix thoroughly until the filling is sticky and well incorporated.
2. Step 2: Place one gyoza wrapper on a clean surface. Spoon about 1 tsp of the pork filling into the center. Moisten the edges with water, fold the wrapper 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 heat until shimmering. Arrange the gyoza in the skillet flat-side down, making sure they do not touch, about 12 per batch.
4. Step 4: Cook the gyoza for 3-4 minutes without moving until the bottoms are golden and crisp. Carefully pour 1/3 cup water into the pan, cover immediately with a lid, and steam for 5 minutes until the filling is cooked through.
5. Step 5: Remove the lid and continue cooking for another 2 minutes to evaporate any remaining water and re-crisp the bottoms.
6. Step 6: For the dipping sauce, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp finely grated fresh ginger, and 1 tsp chili oil if using, until combined.
7. Step 7: Serve the gyoza hot with the ginger-soy dipping sauce on the side.