Pan-Fried Pork Gyoza with Garlic-Soy Dipping Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

Juicy pan-fried pork dumplings with a golden crispy bottom, served with a savory garlic and soy dipping sauce. This japanese ready in about 45 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 320 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 cabbage
• 3 stalks finely chopped green onions
• 1 tbsp grated ginger
• 2 cloves minced garlic
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1/2 tsp salt
• 1/4 tsp ground white 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 minced garlic for dipping

Instructions

1. Step 1: In a large bowl, combine 12 oz ground pork, 1 cup finely shredded cabbage, 3 finely chopped green onions, 1 tbsp grated ginger, 2 minced garlic cloves, 2 tbsp soy sauce, 1 tbsp sesame oil, 1/2 tsp salt, and 1/4 tsp ground white pepper. Mix thoroughly until well incorporated.
2. Step 2: Place one gyoza wrapper on a clean surface. Spoon about 1 tsp of the pork filling into the center of the wrapper. Lightly moisten the edges with water and fold the wrapper over to form a half-moon shape, pressing and pleating the edges to seal securely. 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 10-12 gyoza in a single layer, flat side down. Fry for 2-3 minutes until the bottoms are golden brown and crisp.
4. Step 4: Carefully pour in 1/3 cup water and immediately cover the skillet with a lid to steam the gyoza. Cook for 5-6 minutes until the water evaporates and the filling is cooked through.
5. Step 5: Remove the lid and cook for another 1-2 minutes to re-crisp the bottoms if needed.
6. Step 6: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp minced garlic for the dipping sauce.
7. Step 7: Serve the hot gyoza immediately with the garlic-soy dipping sauce on the side.