Pan-Fried Pork Gyoza with Ginger Soy Dipping Sauce

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

Delicate pork gyoza pan-fried to golden perfection served with a tangy ginger soy dipping sauce. This Asian fusion recipe, ready in about 45 minutes, pairs ground pork, green onions, finely chopped, garlic clove, minced 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

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

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Instructions

1. Step 1: In a bowl, combine 1/2 lb ground pork, 3 finely chopped green onions, 1 minced garlic clove, 1 tbsp grated fresh ginger, 1 cup finely shredded cabbage, 2 tbsp soy sauce, 1 tsp sesame oil, 1/2 tsp salt, and 1/4 tsp black pepper. Mix thoroughly until well combined.
2. Step 2: Place 1 tsp filling in the center of each gyoza wrapper (30 pieces). Moisten edges with water and fold wrappers in half, pleating edges to seal firmly.
3. Step 3: Heat 3 tbsp vegetable oil in a large nonstick pan over medium-high heat. Arrange gyoza in a single layer and cook for 3-4 minutes until the bottoms are golden brown.
4. Step 4: Carefully pour 1/3 cup water into the pan and cover immediately. Steam the gyoza for 6-7 minutes until the water evaporates and wrappers are tender.
5. Step 5: Remove the lid and cook for an additional 1-2 minutes to crisp the bottoms again. Mix 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp minced fresh ginger, and 1 tsp chili oil (optional) for dipping sauce. Serve gyoza hot with the dipping sauce.