Pan-Fried Pork Gyoza with Garlic Soy Dipping Sauce

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Juicy pork-filled dumplings pan-fried to crispness and served with a savory garlic soy dipping sauce for a classic Japanese appetizer. This Japanese recipe, ready in about 35 minutes, pairs ground pork, cabbage, green onions 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

• 250g ground pork
• 1 cup finely chopped cabbage
• 2 stalks finely chopped green onions
• 1 tbsp grated ginger
• 2 cloves minced garlic
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 30 pieces gyoza wrappers
• 3 tbsp vegetable oil
• 1/4 cup water
• 1 clove minced dipping sauce garlic
• 3 tbsp dipping sauce soy sauce
• 1 tbsp dipping sauce rice vinegar

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, combine 250g ground pork, 1 cup finely chopped cabbage, 2 finely chopped green onions, 1 tbsp grated ginger, 2 minced garlic cloves, 2 tbsp soy sauce, and 1 tbsp sesame oil. Mix thoroughly until well combined.
2. Step 2: Place a heaping teaspoon of filling in the center of each of the 30 gyoza wrappers. Moisten the edges with water and fold in half, pleating to seal tightly.
3. Step 3: Heat 3 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Arrange the gyoza in a single layer and cook for 3-4 minutes until the bottoms are golden brown and crisp.
4. Step 4: Carefully pour 1/4 cup water into the skillet and immediately cover with a lid. Steam the gyoza for 5-6 minutes until the water evaporates and the filling is cooked through.
5. Step 5: Meanwhile, prepare the dipping sauce by mixing 1 minced garlic clove, 3 tbsp soy sauce, and 1 tbsp rice vinegar in a small bowl.
6. Step 6: Remove the lid and cook for another 1-2 minutes to re-crisp the bottoms. Serve the gyoza hot with the garlic soy dipping sauce.