Gyoza Lettuce Wraps with Pork and Cabbage
- 22 mintotal time
- $1.73£1.07a serving
- 387286calories
- 2124 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
Dumpling filling of pork, cabbage, ginger and garlic, stir-fried and spooned into crisp lettuce cups.
Ingredients
Serves 4.
- 14 oz ground pork
- 11 oz green cabbage, very finely shredded
- 4 oz carrots, coarsely grated
- ½ bunch green onions, thinly sliced
- 2 garlic cloves, finely grated
- 2½ tbsp fresh ginger, finely grated
- 1 iceberg lettuce, leaves separated into cups
- 2 tbsp rice vinegar
- 4 tbsp soy sauce
- 2 tsp toasted sesame oil
- 1 tbsp vegetable oil
- ½ tsp sugar
- 1 tsp sesame seeds
Contains: soy, sesame. Check the label: wheat (gluten). Always read the labels if you cook for someone with an allergy.
Method
- For the dip, mix the rice vinegar with half the soy sauce and a few drops of the toasted sesame oil.
- Heat the vegetable oil in a large frying pan or wok on high heat. Add the ground pork and cook for 5–6 minutes, breaking it up, until browned and cooked through with no pink left (160°F). Wash your hands after handling the raw pork.
- Add the garlic and fresh ginger and stir for 30 seconds, then add the green cabbage and carrots and stir-fry for 3 minutes until the cabbage has wilted but still has some crunch.
- Stir in the rest of the soy sauce and sesame oil, the sugar and most of the green onions and toss for 1 minute.
- Spoon the filling into the lettuce cups, scatter over the rest of the green onions and the sesame seeds, and serve with the dip for drizzling.
Leftovers: The filling keeps in the fridge for 2 days; reheat until piping hot and spoon into fresh lettuce.
Ingredients
Serves 4.
- 400 g pork mince
- 300 g white cabbage, very finely shredded
- 100 g carrots, coarsely grated
- ½ bunch spring onions, thinly sliced
- 2 garlic cloves, finely grated
- 15 g fresh ginger, finely grated
- 1 iceberg lettuce, leaves separated into cups
- 25 ml rice vinegar
- 4 tbsp soy sauce
- 2 tsp toasted sesame oil
- 1 tbsp vegetable oil
- ½ tsp sugar
- 1 tsp sesame seeds
Contains: soya, sesame. Check the label: gluten. Always read the labels if you cook for someone with an allergy.
Method
- For the dip, mix the rice vinegar with half the soy sauce and a few drops of the toasted sesame oil.
- Heat the vegetable oil in a large frying pan or wok on high heat. Add the pork mince and cook for 5–6 minutes, breaking it up, until browned and cooked through with no pink left (71°C). Wash your hands after handling the raw pork.
- Add the garlic and fresh ginger and stir for 30 seconds, then add the white cabbage and carrots and stir-fry for 3 minutes until the cabbage has wilted but still has some crunch.
- Stir in the rest of the soy sauce and sesame oil, the sugar and most of the spring onions and toss for 1 minute.
- Spoon the filling into the lettuce cups, scatter over the rest of the spring onions and the sesame seeds, and serve with the dip for drizzling.
Leftovers: The filling keeps in the fridge for 2 days; reheat until piping hot and spoon into fresh lettuce.
Nutrition per serving
| Calories | 387 |
|---|---|
| Protein | 21 g |
| Carbohydrate | 14 g |
| Fat | 28 g |
| Fiber | 5 g |
| Sodium | 985 mg |
| Calories | 286 |
|---|---|
| Protein | 24 g |
| Carbohydrate | 11 g |
| Fat | 16 g |
| Fibre | 7 g |
| Sodium | 975 mg |
Worked out from the ingredients, 383 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $1.73 a serving in the US (range $1.32–$2.29) and £1.07 in the UK (range £0.82–£1.41). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
Build a week around this recipe
Tell us who's eating and your budget. This recipe goes into your week with dinners picked to fit your budget, one list by aisle and its estimated total, and you see the week before you pay.
Build my week
