Pan-Fried Pork Gyoza with Shoyu Dipping Sauce

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy ground pork and vegetable-filled dumplings pan-fried to golden crispness served with a tangy soy-based dipping sauce. This Japanese recipe, ready in about 35 minutes, pairs ground pork, cabbage, finely chopped, green onions, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 20 min Cook: 15 min Serves 4 Japanese cuisine 350 cal/serving

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Ingredients

12 oz ground pork
1 cup cabbage, finely chopped
1/3 cup green onions, finely chopped
2 cloves garlic, minced
1 tbsp ginger, grated
2 tbsp soy sauce
1 tbsp sesame oil
30 pieces gyoza wrappers
2 tbsp vegetable oil
1/3 cup water
2 tbsp rice vinegar
1 tsp (optional) chili oil

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Instructions

Step 1: In a large bowl, combine 12 oz ground pork, 1 cup finely chopped cabbage, 1/3 cup finely chopped green onions, 2 minced garlic cloves, 1 tbsp grated ginger, 2 tbsp soy sauce, and 1 tbsp sesame oil. Mix thoroughly until evenly incorporated.
Step 2: Lay out 30 gyoza wrappers on a clean surface. Place about 1 tsp of the pork filling in the center of each wrapper. Moisten the edges with water, then fold and pleat the wrappers to seal tightly.
Step 3: Heat 2 tbsp vegetable oil over medium-high heat in a large nonstick skillet. Arrange the gyoza in the pan flat side down, cooking for 3-4 minutes until the bottoms are golden brown and crisp.
Step 4: Carefully pour 1/3 cup water into the skillet and immediately cover with a lid. Steam the dumplings for 5 minutes until the filling is cooked through and wrappers are tender.
Step 5: Remove the lid and continue cooking for another 2 minutes uncovered to crisp the bottoms again. Serve hot with a dipping sauce made by mixing 2 tbsp soy sauce, 2 tbsp rice vinegar, and 1 tsp chili oil if desired.