Can I make this ahead?

Yes. The components or finished dish hold well if properly chilled and stored.

Can I adjust the seasoning?

Yes. Taste near the end and adjust salt, acid, or heat so it suits the way you like to cook and eat.

Pan-fried gyoza dumplings with crispy golden bottoms

Crispy-bottomed Japanese dumplings with a pork and cabbage filling

Gyoza (Pan-Fried Dumplings)

Name: Gyoza (Pan-Fried Dumplings)
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 30 dumplings
Cuisine: Asian, Japanese
Ingredients: 8 oz ground pork; 2 cups napa cabbage, finely chopped; 2 scallions, minced; 1 tbsp fresh ginger, grated; 2 cloves garlic, minced; 1 tbsp soy sauce; 1 tsp sesame oil; 30 round dumpling wrappers; 2 tbsp vegetable oil; 1/3 cup water; Rice vinegar for dipping; Chili oil for serving

50 minMedium

Prep Time

35 min

Cook Time

15 min

Total Time

50 min

Servings

30 dumplings

Difficulty

Medium

Cost

Budget

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Gyoza (Pan-Fried Dumplings)

Crispy-bottomed Japanese dumplings with a pork and cabbage filling

Classic Japanese pan-fried dumplings with a juicy pork and napa cabbage filling, golden and crispy on the bottom, tender on top.

35m

Prep Time

15m

Cook Time

50m

Total Time

Servings

Medium

Difficulty

Budget $

Cost

Asian Cuisine Japanese Cuisine Appetizer Dairy-Free

Sarah Chen

January 31, 2026(Updated April 12, 2026)

Good gyoza have a golden, crispy bottom, a tender steamed top, and a filling that is juicy without being greasy. The technique of frying, steaming, and then frying again gives you both textures in one dumpling, and it is much simpler than it sounds.

The filling is traditional: ground pork, finely chopped napa cabbage, ginger, garlic, and a hit of sesame oil. Once you get into a rhythm, you can fold a batch of 30 in about 15 minutes.

Ingredients

8 oz ground pork
2 cups napa cabbage, finely chopped
2 scallions, minced
1 tbsp fresh ginger, grated
2 cloves garlic, minced
1 tbsp soy sauce
1 tsp sesame oil
30 round dumpling wrappers
2 tbsp vegetable oil
1/3 cup water
Rice vinegar for dipping
Chili oil for serving

Instructions

1
Mix the pork, cabbage, scallions, ginger, garlic, soy sauce, and sesame oil until well combined.
2
Place a spoonful of filling in the center of each wrapper, wet the edges, fold in half, and pleat to seal.
3
Heat vegetable oil in a nonstick skillet and arrange the gyoza in a single layer.
4
Cook until the bottoms are golden, about 3 minutes.
5
Add the water to the pan, cover, and steam for 4 to 5 minutes until the wrappers are translucent.
6
Uncover and cook until the water evaporates and the bottoms re-crisp.
7
Serve with a dipping sauce of soy sauce, rice vinegar, and chili oil.

Serving Suggestions

Ways to Serve This Dish

Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Arrange on a platter for easy sharing at your next gathering

DepthPantry

Test Kitchen Pick

Rice Vinegar

Helpful Pantry Staple

Why the rice vinegar matters

This recipe wants a softer acidity than standard distilled vinegar. Rice vinegar keeps the flavor cleaner and more balanced.

It sharpens the dish without making it harsh.

Brighter finish without aggressive acidity
Useful across dressings, sauces, and quick pickles

Rice vinegar is one of those pantry staples that quietly improves a lot of weeknight cooking.

Shop rice vinegar for this recipe

Tips & Storage

Pro Tips

Squeeze the moisture out of the cabbage before mixing to prevent soggy dumplings.
Freeze uncooked gyoza on a sheet pan before transferring to a bag.
Work with one wrapper at a time and keep the rest covered.

Storage

Refrigerate leftovers in airtight containers for up to 4 days.

Reheating

Reheat gently on the stovetop, in the oven, or in the microwave until hot.

Nutrition Facts

Per serving (6 dumplings) · 5 servings

Calories240

LowModerateHigh

A moderate-calorie serving · based on a 2,000 cal daily diet

Protein12g

Carbohydrates24g

Fat10g

Fiber1g

Sugar1g

Sodium460mg

Nutritional values are approximate and may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Can I make this ahead?: Yes. The components or finished dish hold well if properly chilled and stored.
Can I adjust the seasoning?: Yes. Taste near the end and adjust salt, acid, or heat so it suits the way you like to cook and eat.

Explore More

More Asian Recipes More Japanese Recipes More Appetizer Dairy-Free Recipes Stovetop Recipes

About Sarah Chen

Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.

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Instructions

1
Mix the pork, cabbage, scallions, ginger, garlic, soy sauce, and sesame oil until well combined.
2
Place a spoonful of filling in the center of each wrapper, wet the edges, fold in half, and pleat to seal.
3
Heat vegetable oil in a nonstick skillet and arrange the gyoza in a single layer.
4
Cook until the bottoms are golden, about 3 minutes.
5
Add the water to the pan, cover, and steam for 4 to 5 minutes until the wrappers are translucent.
6
Uncover and cook until the water evaporates and the bottoms re-crisp.
7
Serve with a dipping sauce of soy sauce, rice vinegar, and chili oil.

Tips & Storage

Pro Tips

Squeeze the moisture out of the cabbage before mixing to prevent soggy dumplings.
Freeze uncooked gyoza on a sheet pan before transferring to a bag.
Work with one wrapper at a time and keep the rest covered.

Storage

Refrigerate leftovers in airtight containers for up to 4 days.

Reheating

Reheat gently on the stovetop, in the oven, or in the microwave until hot.

Gyoza (Pan-Fried Dumplings)

Gyoza (Pan-Fried Dumplings)

Gyoza (Pan-Fried Dumplings)

Ingredients

Instructions