By The foodoodle kitchen · Published September 20, 2026
Pork Gyoza
Pan-fried pork and cabbage dumplings with crisp bottoms; a weekend batch to freeze.
Serves 4 · Prep 30 min · Cook 20 min · 50 min total · Medium
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Ingredients
- 200 g pork mince
- 100 g cabbage, finely chopped
- 2 spring onions, finely chopped
- 1 clove garlic, minced
- 1 tsp ginger, grated
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 pack gyoza wrappers
- 2 tbsp vegetable oil
- 100 ml water
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Method
- In a bowl, mix pork mince, cabbage, spring onions, garlic, ginger, soy sauce, and sesame oil. 10 min
- Place a gyoza wrapper in your palm and add 1 tsp of filling in the center. 0 min
- Moisten the edge of the wrapper with water, fold, and pinch to seal. 5 min
- Heat vegetable oil in a pan over medium heat. 5 min
- Add gyoza to the pan and fry for 2-3 minutes until the bottoms are crispy. 3 min
- Pour water into the pan and cover immediately to steam for 5-6 minutes. 6 min
- Remove the lid and cook for an additional 2 minutes until the water evaporates. 2 min
