Deep Fried Gyoza Recipes

FRIED PORK GYOZA WITH DIPPING SAUCE

Steps:

• Combine water chestnuts, green onions, egg, pineapple, gochujang, parsley, hoisin sauce, Sriracha sauce, sesame oil, black pepper, ginger, and fish sauce in a food processor. Pulse until finely chopped and well combined. Add sausage and pulse filling until just combined.
• Place 4 gyoza wrappers at a time on a clean, flat surface. Fill a small bowl with water. Add about a 1/2 tablespoon of filling to the center of each wrapper. Moisten 1/2 the circumference of each wrapper using a wet finger. Quickly fold each wrapper in half and pinch 5 to 6 pleats along the edge to seal. Place filled gyoza on a plate and cover with a moist paper towel to prevent drying out. Continue with remaining wrappers and filling.
• Whisk rice vinegar, soy sauce, green onions, sesame oil, red pepper flakes, garlic, and ginger root together in a bowl. Allow dipping sauce to sit at least 15 minutes before serving.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Fry gyoza 3 or 4 at a time in the hot oil until lightly golden brown, about 3 minutes per batch. Serve immediately with dipping sauce.

DEEP FRIED GYOZA

Steps:

• 1. in a medium sized bowl, mix Chinese cabbage, shitake mushrooms, garlic, ginger, soy sauce, rice wine, sesame oil, salt and pepper
• 2. Put roughly 1 or 1.5 tsp pork in the middle of a gyoza wrapper. Dip your fingers in the water, and spread it around the edge of the gyoza wrapper. Fold in half and seal edges.
• 3. Heat oil to 375°F and fry gyoza a few pieces at a time for 3 minutes or until they just start to turn golden.
• 4. Serve gyoza with soy sauce for dipping.

GYOZA

Steps:

• Cook cabbage in a small amount of boiling salted water until tender.
• Squeeze out all liquid and mince fine.
• Chop mushroom.
• Mix soy sauce, sesame oil, Mirin, pork, green onion, ginger, mushroom, and cabbage.
• Refrigerate for 1 hour or more.
• Place a scant teaspoon of mixture on each gyoza skin.
• Moisten edges with cornstarch and water, fold over and seal.
• Crimp edges with a fork.
• Cover bottom of a large non-stick skillet with oil.
• Brown the gyoza over medium heat (350 degrees) turning frequently.
• Add 1/4 c water to skillet, cover and steam on low heat 7 minutes.
• Stir often to prevent sticking.
• Remove cover, raise heat and cook for 2 minutes until crisp.
• Gyoza may be prepared in advance or frozen.
• Lay them in a single layer on a greased cookie sheet, and cover with greased paper.
• Thaw before cooking.