Pork and Cabbage Gyoza
Pan-fried pork & cabbage dumplings
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Join HomecookedIngredients
- 400 g Ground pork
- ½ head Cabbage
- 40 Dumpling wrappers
- 4 Scallions
- 20 g Ginger
- 3 cloves Garlic
- 2 tbsp Japanese soy sauce (koikuchi shoyu)
- 1 tsp Salt
- ½ tsp Black pepper
- 4 tbsp Neutral oil
- 2 tbsp Rice vinegar
- 1 tbsp Sake (optional)
- 1 tbsp Toasted sesame oil (optional)
- 1 tsp Chili oil (optional)
Method
- Shred the cabbage fine and toss with a good pinch of salt. Rest in a colander, then squeeze out as much liquid as possible.
- Grate the ginger and garlic. Finely slice the scallions.
- Mix the pork with the cabbage, scallions, ginger, garlic, soy, sake, sesame oil, and pepper. Knead until tacky and uniform.
- Wrap each gyoza: place a heaping teaspoon of filling in the centre of a wrapper, wet the rim, then fold and pleat along one side, pressing to seal.
- Heat a good splash of neutral oil in a skillet over medium-high. Set a batch of gyoza in flat-bottom down with the pleats facing up. Fry until the bottoms are golden.
- Pour in a thin layer of water and cover immediately. Steam until the water evaporates.
- Uncover and cook briefly to re-crisp the bottoms, then slide onto a plate bottom-up.
- Repeat with the remaining gyoza and oil, frying the bottoms golden, then steaming covered until the water evaporates and re-crisping uncovered.
- Mix the remaining soy with the vinegar (and chili oil if using) in a small dish for dipping. Serve the gyoza hot.
Nutrition per serving
Estimated from ingredients; varies with exact portions and brands.
About Pork and Cabbage Gyoza
Gyoza are the Japanese take on the dumpling, adapted from Chinese jiaozi and now a beloved izakaya and home-cooking staple. These are pork and cabbage gyoza, filled with ground pork bound to finely shredded cabbage, ginger, garlic, and scallion, seasoned with soy, sake, and sesame oil. The defining move is the cooking method: the dumplings are pan-fried flat-side down to build a crisp golden crust, then steamed to cook the filling through, yielding the characteristic contrast of a lacy browned bottom against a soft, chewy top.
Salting and squeezing the shredded cabbage is the step that keeps the filling from turning watery, so the pork stays juicy and the pleated wrappers seal tight rather than steaming loose. Each dumpling is hand-folded with pleats along one side, the small ritual that gives gyoza their signature shape. They come to the table with a dipping sauce of soy, rice vinegar, and chili oil, brightening and cutting the richness of the pork. Gyoza make an ideal appetizer or a shared centerpiece, and while they take a bit of time to wrap, they freeze well, so a single session can stock the freezer for future quick dinners.
Pork and Cabbage Gyoza: frequently asked questions
How many calories are in Pork and Cabbage Gyoza?
One serving of Pork and Cabbage Gyoza has about 771 calories, with 30g of protein, 77g of carbs, 38g of fat and 6g of fiber. These are estimates based on the ingredient amounts in this recipe and will vary with your exact portions and brands.
Is Pork and Cabbage Gyoza high in protein?
Yes — each serving delivers about 30g of protein. That's 16% of its 771 calories coming from protein.
Is Pork and Cabbage Gyoza gluten-free?
As written, no — it contains Dumpling wrappers, Japanese soy sauce (koikuchi shoyu). You'd need a certified gluten-free swap for those ingredients to make it gluten-free.
Do I need every ingredient to make Pork and Cabbage Gyoza?
The core ingredients are essential, but you can leave out sake, toasted sesame oil, chili oil — they're optional and mainly there for extra flavor or finish.
How many servings does Pork and Cabbage Gyoza make?
This recipe makes 4 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.