I can’t stop thinking about crispy golden pork and cabbage gyoza that conceal a flavor surprise in every bite and pair with dipping sauces worth freezing for later.
I’m obsessed with pork gyoza because each bite hits with meaty juiciness and that charred, crisp edge I chase. I love how ground pork keeps the filling rich and honest, no fluff, just savory punch.
Napa cabbage brings a bright, crunchy lift so the dumplings never feel heavy. And the contrast between soft wrapper and that toasted bottom?
Irresistible. I eat them straight away, I freeze extras for brutal weeknights, I dunk into tangy soy-vinegar or spicy, citrusy ponzu and sigh.
Simple, stubbornly delicious. Little parcels of pure savory joy.
My kitchen smells like winning every time I cook them.
Ingredients
- Ground pork, the hearty protein that keeps the filling juicy and satisfying.
- Napa cabbage, crunchy and light once squeezed, adds fresh texture.
- Green onions, bright, slightly sharp; they cut the richness nicely.
- Garlic, punchy and warm; it’s what makes the filling feel savory.
- Ginger, zippy and fresh; basically gives that classic gyoza lift.
- Soy sauce, salty umami glue that makes everything taste like gyoza.
- Sesame oil, toasty aroma that sneaks in and feels a little fancy.
- Mirin or sake, subtle sweetness and depth without being overpowering.
- Sugar, tiny sweet note that balances salty and sharp flavors.
- Salt, essential seasoning so the filling isn’t flat or dull.
- White pepper, gentle heat and mild peppery aroma, cleaner than black.
- Gyoza wrappers, thin pillowy skins that crisp up and hold everything.
- Vegetable oil, for that golden sear and irresistible crunchy bottom.
- Water for steaming, makes the filling tender and helps wrappers cook through.
- Cornstarch slurry, optional firmness if you want less juicy filling.
- Dipping sauce A, classic tangy combo that feels familiar and safe.
- Dipping sauce B, a spicy-sour kick for when you’re feeling bold.
- Dipping sauce C, quick store-bought or ponzu for lazy convenience.
Ingredient Quantities
- 1 pound (450 g) ground pork (80 20 is good)
- 1 cup (150 g) napa cabbage, finely chopped and squeezed dry
- 4 green onions, finely sliced (white and green parts)
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons soy sauce (regular or low sodium)
- 1 tablespoon sesame oil
- 1 tablespoon mirin or dry sake
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 to 1/2 teaspoon ground white pepper (or black if you prefer)
- About 40 to 50 gyoza wrappers (round, store bought)
- 2 tablespoons vegetable oil or neutral oil for frying
- 1/2 cup water for steaming in the pan
- 1 tablespoon cornstarch mixed with 1 tablespoon water (optional, for a firmer filling)
- Dipping sauce idea A: 3 tablespoons soy sauce mixed with 2 tablespoons rice vinegar
- Dipping sauce idea B: soy sauce 2 tbsp, rice vinegar 1 tbsp, chili oil 1 tsp
- Dipping sauce idea C: ponzu or store bought gyoza sauce (to taste)
How to Make this
1. Mix the filling: in a big bowl combine ground pork, chopped napa cabbage (squeezed dry), sliced green onions, minced garlic, grated ginger, soy sauce, sesame oil, mirin or sake, sugar, salt and white pepper; if you want a firmer filling stir in the cornstarch slurry.
2. Stir the mixture really well until it’s sticky and well combined, about 1 to 2 minutes, this helps the gyoza hold together and keeps them juicy.
3. Prep a work area: place a damp towel on the counter to keep wrappers from drying, and have a small bowl of water for sealing, plus a tray dusted with a little flour or cornstarch for finished dumplings.
4. Fill and fold: put a wrapper in your palm, add about 1 teaspoon to 1 tablespoon of filling (depending on wrapper size), wet the wrapper edge with water, fold in half and pleat one side to seal; you don’t need perfect pleats, just make sure there are no gaps.
5. Repeat until you have 40 to 50 gyoza or run out of filling, keeping finished gyoza covered with the damp towel so they dont dry out.
6. Heat a large nonstick or cast iron skillet over medium high and add 2 tablespoons vegetable oil; when hot arrange gyoza flat side down in a single layer but not touching.
7. Fry until the bottoms are golden brown, about 2 to 3 minutes, then carefully pour in 1/2 cup water and immediately cover the pan with a lid to steam.
8. Steam for 4 to 6 minutes until the water has mostly evaporated and the gyoza are cooked through, then remove lid and let any remaining water cook off so the bottoms crisp up again for 1 minute.
9. Serve hot right away with dipping sauces: Option A soy sauce and rice vinegar, Option B soy sauce rice vinegar and chili oil, or Option C ponzu or store bought gyoza sauce; you can also add sliced green onion or sesame seeds if you like.
10. To freeze: flash freeze gyoza on a tray until firm, then transfer to a bag; cook from frozen by adding an extra minute or two to the steaming step, no need to thaw.
Equipment Needed
1. Large mixing bowl for the pork and filling — actually use a big bowl so you can stir without spilling
2. Wooden spoon or sturdy silicone spatula to mix until sticky, about 1 to 2 minutes
3. Cutting board and chef’s knife for chopping napa and slicing green onions
4. Grater or microplane for ginger and a garlic press or knife for garlic
5. Measuring cups and spoons for soy, mirin, oil, sugar and salt
6. Small bowl of water for sealing wrappers and a teaspoon for scooping filling
7. Damp kitchen towel to cover wrappers and a tray dusted with flour or cornstarch to hold finished gyoza
8. Large nonstick or cast iron skillet with a lid for frying then steaming
9. Spatula or tongs to lift and flip gyoza, plus a plate for serving
(Note: dont forget to have a freezer-safe tray or sheet if you plan to flash freeze them)
FAQ
Pork Gyoza Recipe Substitutions and Variations
- Ground pork: swap for ground chicken or turkey for a leaner gyoza, or use a mix of finely crumbled firm tofu and chopped shiitake mushrooms for a vegetarian option (press the tofu so it isnt watery).
- Napa cabbage: you can use regular green cabbage, bok choy or thinly sliced spinach instead, just blanch or salt and squeeze out the moisture like you would with napa.
- Soy sauce: use tamari if you need gluten free, or coconut aminos for a milder, slightly sweeter taste.
- Gyoza wrappers: wonton wrappers work in a pinch, just trim the corners to make them more round, or use dumpling wrappers labeled for potstickers if you prefer thicker skins.
Pro Tips
1) Chill the filling for 15 to 30 minutes before wrapping. Cold pork firms up and is easier to handle, so you won’t squish the wrappers trying to pack too much in. It also helps the fat redistribute so the gyoza stay juicy, not greasy.
2) Don’t overfill, but don’t be stingy either. Use about a teaspoon to a tablespoon depending on wrapper size. If you pack too much the seams will split while cooking, and if there’s too little they’re just sad little pockets. Aim for a slightly domed shape so steam can circulate inside.
3) Use oil + water method exactly like this: fry bottoms until golden, then add the water and cover to steam. For extra crispiness, uncover near the end and tilt the pan to spoon the hot oil around the bottoms once the water’s gone. If you want an even thinner crisp, a splash of rice vinegar in the steaming water helps dry the surface faster.
4) Freeze flat on a tray first if you plan to store them. Frozen gyoza hold their shape and won’t stick together once transferred to a bag. Cook from frozen and just add a minute or two to the steaming time, no need to thaw and risk soggy wrappers.
Pork Gyoza Recipe
I can't stop thinking about crispy golden pork and cabbage gyoza that conceal a flavor surprise in every bite and pair with dipping sauces worth freezing for later.
8
servings
356
kcal
Equipment: 1. Large mixing bowl for the pork and filling — actually use a big bowl so you can stir without spilling
2. Wooden spoon or sturdy silicone spatula to mix until sticky, about 1 to 2 minutes
3. Cutting board and chef’s knife for chopping napa and slicing green onions
4. Grater or microplane for ginger and a garlic press or knife for garlic
5. Measuring cups and spoons for soy, mirin, oil, sugar and salt
6. Small bowl of water for sealing wrappers and a teaspoon for scooping filling
7. Damp kitchen towel to cover wrappers and a tray dusted with flour or cornstarch to hold finished gyoza
8. Large nonstick or cast iron skillet with a lid for frying then steaming
9. Spatula or tongs to lift and flip gyoza, plus a plate for serving
(Note: dont forget to have a freezer-safe tray or sheet if you plan to flash freeze them)
Ingredients
1 pound (450 g) ground pork (80 20 is good)
1 cup (150 g) napa cabbage, finely chopped and squeezed dry
4 green onions, finely sliced (white and green parts)
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons soy sauce (regular or low sodium)
1 tablespoon sesame oil
1 tablespoon mirin or dry sake
1 teaspoon sugar
1/2 teaspoon salt
1/4 to 1/2 teaspoon ground white pepper (or black if you prefer)
About 40 to 50 gyoza wrappers (round, store bought)
2 tablespoons vegetable oil or neutral oil for frying
1/2 cup water for steaming in the pan
1 tablespoon cornstarch mixed with 1 tablespoon water (optional, for a firmer filling)
Dipping sauce idea A: 3 tablespoons soy sauce mixed with 2 tablespoons rice vinegar
Dipping sauce idea B: soy sauce 2 tbsp, rice vinegar 1 tbsp, chili oil 1 tsp
Dipping sauce idea C: ponzu or store bought gyoza sauce (to taste)
Directions
- Mix the filling: in a big bowl combine ground pork, chopped napa cabbage (squeezed dry), sliced green onions, minced garlic, grated ginger, soy sauce, sesame oil, mirin or sake, sugar, salt and white pepper; if you want a firmer filling stir in the cornstarch slurry.
- Stir the mixture really well until it's sticky and well combined, about 1 to 2 minutes, this helps the gyoza hold together and keeps them juicy.
- Prep a work area: place a damp towel on the counter to keep wrappers from drying, and have a small bowl of water for sealing, plus a tray dusted with a little flour or cornstarch for finished dumplings.
- Fill and fold: put a wrapper in your palm, add about 1 teaspoon to 1 tablespoon of filling (depending on wrapper size), wet the wrapper edge with water, fold in half and pleat one side to seal; you don't need perfect pleats, just make sure there are no gaps.
- Repeat until you have 40 to 50 gyoza or run out of filling, keeping finished gyoza covered with the damp towel so they dont dry out.
- Heat a large nonstick or cast iron skillet over medium high and add 2 tablespoons vegetable oil; when hot arrange gyoza flat side down in a single layer but not touching.
- Fry until the bottoms are golden brown, about 2 to 3 minutes, then carefully pour in 1/2 cup water and immediately cover the pan with a lid to steam.
- Steam for 4 to 6 minutes until the water has mostly evaporated and the gyoza are cooked through, then remove lid and let any remaining water cook off so the bottoms crisp up again for 1 minute.
- Serve hot right away with dipping sauces: Option A soy sauce and rice vinegar, Option B soy sauce rice vinegar and chili oil, or Option C ponzu or store bought gyoza sauce; you can also add sliced green onion or sesame seeds if you like.
- To freeze: flash freeze gyoza on a tray until firm, then transfer to a bag; cook from frozen by adding an extra minute or two to the steaming step, no need to thaw.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 132g
- Total number of serves: 8
- Calories: 356kcal
- Fat: 16.3g
- Saturated Fat: 4g
- Trans Fat: 0.03g
- Polyunsaturated: 3.3g
- Monounsaturated: 8.1g
- Cholesterol: 45mg
- Sodium: 481mg
- Potassium: 270mg
- Carbohydrates: 35.4g
- Fiber: 1.1g
- Sugar: 0.9g
- Protein: 19.9g
- Vitamin A: 200IU
- Vitamin C: 3.8mg
- Calcium: 50mg
- Iron: 1.3mg
