Pan-Fried Pork and Napa Cabbage Gyoza with Garlic Soy Dipping Sauce

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

Japanese-style pan-fried dumplings filled with juicy ground pork and crisp napa cabbage, served with a savory garlic soy dipping sauce. This japanese-inspired dumplings ready in about 45 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 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.

Prep: 30 min Cook: 15 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 300 g ground pork, 150 g finely chopped napa cabbage, 2 sliced green onions, 2 minced garlic cloves, 1 tbsp grated fresh ginger, 2 tbsp soy sauce, 1 tsp sesame oil, 1/2 tsp salt, and 1/4 tsp ground white pepper. Mix thoroughly until well combined and slightly sticky.
  2. Step 2: Place a gyoza wrapper on your palm, spoon about 1 tsp of filling into the center, then moisten the edge with water and fold to form a half-moon shape, pleating the edges to seal. Repeat until all filling is used.
  3. Step 3: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Arrange the gyoza in a single layer, flat side down, and fry 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. Steam the gyoza for 5-6 minutes or until the water has evaporated and the wrappers are tender but firm.
  5. Step 5: Remove the lid and continue cooking for 1-2 minutes to re-crisp the bottoms.
  6. Step 6: For the dipping sauce, mix 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 minced garlic clove, and 1 tsp chili oil (optional) in a small bowl.
  7. Step 7: Serve the gyoza hot with the garlic soy dipping sauce for a satisfying bite.

Frequently asked questions

How long does Pan-Fried Pork and Napa Cabbage Gyoza with Garlic Soy Dipping Sauce take to make?

Total time is about 45 minutes (30 min prep + 15 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 Napa Cabbage Gyoza with Garlic Soy Dipping Sauce?

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 Napa Cabbage Gyoza with Garlic Soy Dipping Sauce?

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 Napa Cabbage Gyoza with Garlic Soy Dipping Sauce 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 Napa Cabbage Gyoza with Garlic Soy Dipping Sauce?

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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