Pork Gyoza

Name: Homemade Pork Gyoza
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: 50 servings
Ingredients: 4 cups finely shredded or chopped cabbage ($1.42); 2 Tbsp canola or vegetable oil, divided ($0.04); 3 green onions ($0.44); 2 cloves garlic ($0.16); 1 Tbsp grated ginger ($0.10); 1/2 Tbsp soy sauce ($0.05); 1 tsp sesame oil ($0.11); 1/2 lb. ground pork ($3.00); 50 gyoza or wonton wrappers ($3.69)

Homemade pork gyoza are crispy-bottomed dumplings made with ground pork, cabbage, and garlic that cost a fraction of restaurant versions. Pan-frying and steaming creates the signature crispy-chewy texture in under 30 minutes.

🏷️Appetizer 🏷️Freezer friendly 🏷️Healthy snacks 🏷️Take out fake out

Total

1h

Servings

50

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

From Budget Bytes

Ingredients

4 cups finely shredded or chopped cabbage ($1.42)
2 Tbsp canola or vegetable oil, divided ($0.04)
3 green onions ($0.44)
2 cloves garlic ($0.16)
1 Tbsp grated ginger ($0.10)
1/2 Tbsp soy sauce ($0.05)
1 tsp sesame oil ($0.11)
1/2 lb. ground pork ($3.00)
50 gyoza or wonton wrappers ($3.69)

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Instructions

1
Sauté the cabbage with 1 Tbsp canola or vegetable oil in a large skillet over medium heat until wilted to half its volume. Transfer the cabbage to a large bowl.
2
Slice the green onions, mince the garlic, and grate or chop the ginger. Add the onions, garlic, ginger, soy sauce, sesame oil, and ground pork to the bowl with the sautéed cabbage. Massage the mixture with your hands until it is evenly mixed and slightly sticky or tacky in texture.
3
Spoon about one teaspoon of the pork mixture into the center of a wrapper. Dip a finger in water and wet the outer rim of the wrapper. Fold the wrapper over the filling and pinch the edges to close (here is a video demonstrating different folding styles).
4
When ready to cook the gyoza, heat 1 Tbsp canola or vegetable oil in a non-stick skillet over medium heat. Working in batches, add the gyoza with the seam side up, and fry until the bottom is golden brown and crispy. Using the lid as a shield, pour about 1/4 to 1/3 cup water into the skillet and quickly place the lid on top to contain the steam and splatter. Let the gyoza steam in the skillet for 1-2 minutes, or until most of the liquid has boiled away. Remove the lid and let the gyoza cook for a minute more, or until the bottom is crispy again. Serve hot.

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Tips & Notes

Pro tips

Squeeze excess moisture from the shredded cabbage using a clean kitchen towel before mixing the filling—this prevents soggy gyoza and helps the wrapper seal.
Don't overfill: use about 1 teaspoon per wrapper. Overstuffed gyoza burst during cooking and are harder to fold.
The water-steam step is crucial: once the pan sizzles, add water and immediately cover to trap steam, which cooks the filling through while keeping the bottom crispy.
Fold gyoza immediately after filling; don't let them sit, as the wrapper dries out and becomes harder to seal.

Substitutions

Ground pork → ground chicken or shrimp (same weight, adjust soy sauce to taste)
Cabbage → finely chopped mushrooms or bok choy (reduces moisture; use 3 cups)
Sesame oil → neutral oil (gyoza will cook the same; flavor will be milder)
Gyoza wrappers → wonton wrappers (slightly thinner; reduce steam time by 1–2 minutes)

Storage & make-ahead

Store cooked gyoza in an airtight container in the fridge for up to 4 days; reheat in a skillet over medium heat for 2–3 minutes. Uncooked gyoza freeze well for up to 3 months on a tray, then transfer to a freezer bag.

Common Questions

Can I make pork gyoza ahead of time?

Yes. Fill and fold gyoza up to 8 hours ahead, then refrigerate uncovered on a parchment-lined tray. Freeze for up to 3 months. Cook from frozen, adding 2–3 minutes to the steam time.

What's the difference between gyoza and wonton?

Gyoza are larger, crescent-shaped dumplings with a thicker wrapper, while wontons are smaller triangles. Gyoza are pan-fried then steamed; wontons are typically boiled or fried. Both work with this filling.

How do I get crispy bottoms on my gyoza?

Heat oil in the pan until it shimmers, place gyoza flat-side down, and cook without moving for 2–3 minutes until golden. Add ¼ cup water, cover, and steam for 5–6 minutes until the water evaporates.

Can I substitute the ground pork?

Yes. Ground chicken, shrimp, or beef work equally well. Use the same weight and adjust soy sauce to taste.

What dipping sauce pairs with pork gyoza?

Mix soy sauce with rice vinegar and a drop of sesame oil, or add chili oil for heat. Gyoza are also served with a simple soy and vinegar mixture 3:1 ratio.