Print this Recipe

These golden pan-fried pork gyoza are stuffed with juicy ground pork, garlic, ginger, and cabbage, then crisped to perfection and steamed to tenderness. Served with a tangy dipping sauce, they’re a homemade Japanese favorite that’s worth every fold.

🍴 Ingredients

• 1/2 pound ground pork
• 1 cup napa cabbage, finely chopped
• 2 green onions, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon rice vinegar
• 25–30 gyoza wrappers

🥣 Dipping Sauce

• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• Optional: chili oil or sliced green onions

🔥 Instructions
Prepare the Filling:
In a bowl, mix together ground pork, cabbage, green onions, garlic, ginger, soy sauce, sesame oil, and vinegar until well combined.

Assemble the Gyoza:
Place a teaspoon of filling in the center of a gyoza wrapper. Wet the edge with water, fold in half, and pleat the edges to seal.

Cook the Gyoza:
Heat 1 tablespoon oil in a non-stick skillet over medium-high. Add gyoza flat-side down and cook until bottoms are golden brown, about 2 minutes.

Steam the Gyoza:
Add 1/4 cup water to the pan and cover immediately. Let steam for 3–4 minutes or until the water evaporates and wrappers are tender.

Serve:
Transfer to a plate and serve hot with dipping sauce.

📦 Amazon Must-Haves to help you create the best Crispy Pork Gyoza

• 🥟 Gyoza Wrappers – Ready-made wrappers to save prep time
• 🥢 Ground Pork, Frozen or Fresh – Perfect for juicy, flavorful dumpling filling
• 🍶 Premium Soy Sauce – A must-have for authentic taste
• 🍜 Sesame Oil – Adds nutty aroma and depth to your filling and dipping sauce
• 🥄 Dumpling Press Mold Set – Make perfect folds every time
• 🍳 Nonstick Skillet with Lid – Ideal for pan-frying and steaming gyoza with ease

💡 Helpful Tip: Freeze uncooked gyoza on a tray and transfer to a bag for quick dumplings anytime—just cook straight from frozen, adding a minute or two to the steaming time.