Pan-Seared Pork and Cabbage Gyoza with Ginger Garlic Sauce

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

Juicy pork and cabbage dumplings pan-fried to a golden crust, balanced with a fragrant ginger garlic dipping sauce. This japanese-inspired dumplings ready in about 45 minutes pairs ground pork, green 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

• 300 g ground pork
• 150 g, finely chopped green cabbage
• 3 stalks, finely sliced green onions
• 1 tbsp, grated fresh ginger
• 2 cloves, minced garlic cloves
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp salt
• 1/4 tsp ground white pepper
• 40 pieces gyoza wrappers
• 2 tbsp vegetable oil
• 1/2 cup water
• 2 tbsp soy sauce (for dipping)
• 1 tbsp rice vinegar (for dipping)
• 1 tsp, grated fresh ginger (for dipping)
• 1/2 clove, minced garlic (for dipping)
• 1 tsp chili oil (optional, for dipping)

Instructions

1. Step 1: In a large bowl, combine 300 g ground pork, 150 g finely chopped green cabbage, 3 sliced green onions, 1 tbsp grated ginger, 2 minced garlic cloves, 1 tbsp soy sauce, 1 tsp sesame oil, 1/2 tsp salt, and 1/4 tsp ground white pepper. Mix thoroughly until the filling is sticky and well combined.
2. Step 2: Place one gyoza wrapper on a clean surface. Spoon about 1 tsp of the pork and cabbage filling into the center. Moisten the wrapper edge with water using your finger, fold in half, and pleat edges to seal fully. Repeat until all filling is used.
3. Step 3: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat until shimmering. Arrange gyoza in a single layer, flat side down, and cook for 2-3 minutes without moving until the bottoms turn golden brown and crisp.
4. Step 4: Carefully pour 1/2 cup water into the skillet and immediately cover with a lid. Steam the gyoza for 5 minutes until the water evaporates and the wrappers become translucent.
5. Step 5: Remove the lid and continue cooking for another 1-2 minutes to re-crisp the bottoms. Transfer gyoza to a serving plate.
6. Step 6: For the dipping sauce, combine 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp grated ginger, 1/2 minced garlic clove, and 1 tsp chili oil (optional) in a small bowl. Stir well and serve alongside the gyoza.