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

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Juicy pork and cabbage-filled Japanese dumplings pan-fried to golden perfection and served with a fragrant ginger soy dipping sauce. 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 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

• 300 g ground pork
• 150 g finely chopped napa cabbage
• 2 cloves minced garlic
• 1 tbsp grated fresh ginger
• 2 stalks chopped green onions
• 1 tbsp sesame oil
• 2 tbsp soy sauce
• 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 (for dipping)
• 1 tsp grated ginger (for dipping)

Instructions

1. Step 1: In a large bowl, combine 300 g ground pork, 150 g finely chopped napa cabbage, 2 minced garlic cloves, 1 tbsp grated fresh ginger, 2 chopped green onions, 1 tbsp sesame oil, 2 tbsp soy sauce, 1/2 tsp salt, and 1/4 tsp black pepper. Mix thoroughly until the filling is well combined and sticky.
2. Step 2: Place one gyoza wrapper on a clean surface, spoon about 1 tbsp of the filling into the center. Moisten the edges with water and fold the wrapper in half, pleating the edges to seal tightly. Repeat with remaining wrappers and filling.
3. Step 3: Heat 2 tbsp vegetable oil in a large non-stick skillet over medium-high heat. Arrange the gyoza flat side down in the skillet and cook for 2-3 minutes until the bottoms are golden brown and crisp.
4. Step 4: Carefully pour 1/3 cup water into the skillet and immediately cover with a lid to steam the dumplings. Cook for 5 minutes or until the water has evaporated.
5. Step 5: Remove the lid and continue cooking for another 1-2 minutes to re-crisp the bottoms. Remove from heat.
6. Step 6: For the dipping sauce, mix 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp grated ginger in a small bowl. Serve the gyoza hot with the sauce on the side for dipping.