Fried Pork Gyoza With Dipping Sauce 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.

PORK DUMPLINGS (GYOZA)

Steps:

• Cook cabbage for 1-2 minutes in enough water to cover the bottom of the pan.
• Remove from heat and drain water.
• Saute pork in olive oil until cooked.
• Add ginger, garlic, sesame seeds, onions, chestnuts, cabbage, soy, corn starch and mix until blended and remove from heat.
• Brush wonton wrapper with egg white and add one spoonful of meat mixture.
• Fold bottom of wrapper over top and seal into a half crescent.
• Tighten seal with fingers.
• Shallow fry dumplings in peanut oil at medium heat flipping over once, until browned on one side.
• Serve with dipping sauce.
• To make dipping sauce: Mix together and serve with dumplings.

SAVORY FRIED PORK AND CABBAGE GYOZA RECIPE

Steps:

• Thinly slice the cabbage and sprinkle half a teaspoon of salt over. Let it sit for 10 minutes and then squeeze out all the water.
• Mix the minced pork, salted cabbage, chives, soy sauce, ginger, and sesame oil together.
• Place about a teaspoon of meat filling in the center of each dumpling and wet the edges of the dumpling wrapper with water to help it seal.
• To wrap the dumplings start by folding the wrapper in half and then pinching shut one corner. Thereafter fold in the side of the dumpling wrapper closest to you to make a fold and pinch it closed. Continue to the end of the dumpling and then pinch it closed at the end.
• Add some vegetable oil to a hot pan and fry for 2 to 3 minutes.
• Add a ¼ cup of water to the pan and cover with a lid and let steam for another 4 minutes.
• Remove the lid and let cook until the water has evaporated for about one to two minutes.
• Serve with Chinese black vinegar as dipping sauce.

GYOZA

Steps:

• Mix the ground pork, minced garlic, sugar, cornstarch, 1 tablespoon sesame oil, 2 tablespoons soy sauce, green onions, and cilantro in a medium bowl.
• Place approximately 1 teaspoon filling on a gyoza wrapper. Moisten edges with water to seal.
• Heat 2 tablespoons oil in a large frying pan over high heat. Ad 1/2-1/3 of the filled gyoza in a single layer.
• Cook 1 minute or until lightly browned on one side. Add 1/4 cup water to pan.
• Cover and reduce heat to low. Simmer until all water is absorbed, about 3 minutes.
• Remove gyoza and place on a serving platter, browned side up. Serve with dipping sauce on side.