Pork Gyoza With Ginger Dipping Sauce Recipes

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FRIED PORK GYOZA WITH DIPPING SAUCE



Fried Pork Gyoza with Dipping Sauce image

Yummy side dish or appetizer can be made ahead and reheated in the oven. Store dipping sauce in the refrigerator for up to 1 week. You can also serve these with ready-made sweet chili sauce.

Provided by Mama Fresh

Categories     Appetizers and Snacks     Wraps and Rolls

Time 2h15m

Yield 100

Number Of Ingredients 22

4 ounces water chestnuts, drained
3 green onions
1 egg, lightly beaten
2 ounces canned pineapple, drained
1 ½ tablespoons gochujang (Korean hot pepper paste)
½ tablespoon dried parsley
1 teaspoon hoisin sauce
½ teaspoon Sriracha sauce
½ teaspoon sesame oil
¼ teaspoon ground black pepper
¼ teaspoon grated fresh ginger
¼ teaspoon fish sauce
1 (12 ounce) package sausage (such as Old Folks®)
2 (12 ounce) packages round gyoza wrappers
½ cup rice vinegar
½ cup low-sodium soy sauce
⅓ cup thinly sliced green onions
1 teaspoon sesame oil
½ teaspoon crushed red pepper flakes
1 clove garlic, minced
½ teaspoon minced fresh ginger root
vegetable oil for frying

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.

Nutrition Facts : Calories 25.5 calories, Carbohydrate 4.5 g, Cholesterol 2.5 mg, Fat 0.5 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 86.8 mg, Sugar 0.2 g

GYOZA SAUCE



Gyoza Sauce image

Use this slightly-spicy Japanese dipping sauce for pot stickers or spring rolls.

Provided by Rebecca Friedman

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 30m

Yield 16

Number Of Ingredients 7

½ cup rice vinegar
½ cup low-sodium soy sauce
½ teaspoon crushed red pepper flakes
1 garlic clove, minced
½ teaspoon minced fresh ginger root
⅓ cup thinly sliced green onions
1 teaspoon sesame oil

Steps:

  • Whisk together the rice vinegar, soy sauce, red pepper flakes, garlic, ginger, green onions, and sesame oil in a bowl; allow to sit 15 minutes before serving. Store in refrigerator up to 1 week.

Nutrition Facts : Calories 8.2 calories, Carbohydrate 1 g, Fat 0.3 g, Fiber 0.2 g, Protein 0.5 g, Sodium 266 mg, Sugar 0.2 g

PORK GYOZA WITH GINGER DIPPING SAUCE



Pork Gyoza with Ginger Dipping Sauce image

You can freeze these gyoza for up to 2 weeks. Set them on a baking sheet in the freezer and transfer them to an airtight container when they are solid. There's no need to thaw before cooking; just add a minute to the browning time. If the tops aren't tender after steaming for 6 minutes, keep the lid on an extra minute or two.

Provided by Cooking Channel

Time 1h

Yield 34 gyoza

Number Of Ingredients 18

1/4 cup low-sodium soy sauce
2 tablespoons rice vinegar
1 teaspoon toasted sesame oil
1 teaspoon sugar
1/2-inch piece fresh ginger, peeled and cut into thin strips
8 ounces ground pork
1 large egg
1 tablespoon toasted sesame oil
1 tablespoon finely chopped ginger
2 teaspoons grated garlic (from about 3 large cloves)
1 scallion, thinly sliced
1 1/2 teaspoons low-sodium soy sauce
1 1/2 teaspoons dry vermouth
1 teaspoon cornstarch
1/2 teaspoon sugar
Kosher salt
34 gyoza wrappers or round dumpling wrappers
4 tablespoons vegetable oil

Steps:

  • For the ginger dipping sauce: Combine the soy sauce, vinegar, sesame oil, sugar and ginger in a small bowl and set aside.
  • For the filling: Mix together the pork, egg, sesame oil, ginger, garlic, scallion, soy sauce, vermouth, cornstarch, sugar and 1/2 teaspoon salt in a bowl and refrigerate for 20 minutes.
  • To make the gyoza: Place a small bowl of cool water by your work surface. Working with one wrapper at a time and keeping the rest tightly wrapped, put a wrapper on your work surface and brush the edges with water using your finger or a small pastry brush. Put a mounded teaspoon of filling in the center of the wrapper, spreading it out into a football shape. Bring the edges of the wrapper together, resting the dumpling base on your work surface. Seal the edges by making 4 to 6 pleats on the side facing you and pressing the edges together. (Only 1 side should be pleated.) Set aside, cover with a damp paper towel and repeat with the remaining wrappers and filling.
  • To cook the gyoza: Heat 2 tablespoons of the vegetable oil in a large nonstick skillet over medium-high heat until it shimmers. Quickly arrange half the gyoza, bottom-side down in the skillet, and cook until beginning to brown on the bottom, about 1 minute. Add 2/3 cup water to the skillet (it will spatter), cover tightly and let the gyoza cook until the skins are tender, about 6 minutes. Remove the lid and cook until the liquid has cooked off and the gyoza are crisp and brown on the bottom, about 4 minutes. Repeat with the remaining vegetable oil and dumplings. Serve hot with the ginger dipping sauce.

PORK GYOZA



Pork Gyoza image

Provided by Food Network Kitchen

Categories     appetizer

Time 20m

Number Of Ingredients 8

2 scallions, minced
1 cup finely chopped green cabbage
1 tablespoon minced ginger
1/2 pound ground pork
Salt
1 egg white
3 tablespoons vegetable oil
1 package wonton skins

Steps:

  • In large bowl combine scallions, cabbage, ginger, and pork. Mix well with a fork and season with salt. Add egg white to bind mixture together. Place a spoonful of meat mixture on top of a wonton wrapper. Wet edge of wrapper with fingertips, make pleats on one side, fold over and seal closed. Continue with remaining meat. In large skillet heat oil. Brown dumplings in oil on one side. When bottoms are brown and crispy, add water. Cover pan and steam over medium heat for 8 - 10 minutes, until dumplings are cooked through. Serve with soy sauce for dipping.

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