My Kids Love This 4-Ingredient Dinner (and So Do I)

I don’t remember a time before Trader Joe’s carried its delicious, affordable gyoza. Currently priced at $3.99 per 16-ounce bag, they’re one of my favorite items to have on hand for a fast and simple meal. Whatever your preferred brand of frozen gyoza, potstickers, or other dumplings, I’m happy to share with you my favorite way to enjoy them.

Despite what my five-year-old might tell you, a pile of dumplings does not make for a balanced meal. Cabbage is my green vegetable of choice to pair with gyoza—when it’s sautéed with splashes of soy sauce and oyster sauce, it makes a flavorful and delicious base for a bowl. I halve, core, and cut the cabbage into 1/4-inch-thick ribbons. My kids have so much fun trying to pick up the “cabbage noodles” with their training chopsticks that they aren’t even thinking about having to eat their vegetables.

Once you’ve sliced your cabbage, it only takes about 15 minutes to cook this meal. It’s a bit of a balancing act, since you’ll be sautéeing the cabbage while the gyoza steam-fry in another pan. Set a timer so you don’t burn the bottoms of the gyoza. And when you add the water to the gyoza, have your lid ready in your other hand to cover the skillet immediately to avoid any oil splatters. 

How To Make My 4-Ingredient Gyoza Cabbage Bowls

To make three to four servings, you’ll need:

• 3 1/2 tablespoons vegetable oil, divided
• 1 pound frozen gyoza dumplings
• 1/4 cup water
• 1 medium head (about 2 pounds) green cabbage, cored and sliced into 1/4-inch-wide ribbons
• 1 tablespoon oyster sauce
• 1 tablespoon soy sauce
• Optional, for serving: sliced green onions, cilantro, toasted sesame seeds, chili crisp, and/or Sriracha

First, steam-fry the gyoza: Heat 1 1/2 tablespoons of the oil in a 10-inch nonstick skillet over medium heat. Add the gyoza to the skillet, seam side up. Let them sear until lightly golden on the bottom, about 4 minutes. Add the water and quickly cover the skillet with a lid. Let the gyoza steam, covered, until they’re cooked through and the water has evaporated, 4 to 5 minutes. Uncover the skillet and remove from the heat.

While the gyoza are steaming, sauté the cabbage: Heat the remaining 2 tablespoons of oil in a high-sided sauté pan or deep skillet over medium heat. Add the cabbage and sauté until it has wilted down and become translucent but still has some bite, 5 to 8 minutes. Add the oyster sauce and soy sauce and sauté for another minute or so, stirring to evenly coat the cabbage in the sauce.

Transfer the cabbage to serving bowls or plates. Add the gyoza on top of the cabbage, then serve right away, with toppings at the table if you like.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a serving of cabbage to a microwave-safe bowl, microwave on high for 1 minute, then stir up the cabbage a bit and add the gyoza on top. Microwave until the gyoza are heated through, about 1 minute more. 

Easy Tweaks

Vegetables plus dumplings is a great formula and easy to vary based on what you have on hand. Bite-sized broccoli florets, cauliflower rice, green beans, or sliced asparagus can take the place of the cabbage. While I usually go for pork or chicken gyoza, just about any Asian-style dumpling can top your vegetables. Vegetable gyoza, potstickers, soup dumplings, and shumai are all good options.