Fried Pork Gyoza with Dipping Sauce Recipe

Gyoza with Spicy Dipping Sauce

Ingredients

This recipe yields 100 servings. The ingredient amounts are automatically adjusted, but the cooking times and steps remain the same. Note that not all recipes scale perfectly.

For the Gyoza:

• 4 ounces water chestnuts, drained
• 3 green onions
• 1 egg, lightly beaten
• 2 ounces canned pineapple, drained
• 1 tablespoons gochujang (Korean hot pepper paste)
• tablespoon dried parsley
• 1 teaspoon hoisin sauce
• teaspoon Sriracha sauce
• teaspoon sesame oil
• teaspoon ground black pepper
• teaspoon grated fresh ginger
• teaspoon fish sauce
• 1 (12 ounce) package sausage (such as Old Folks)
• 2 (12 ounce) packages round gyoza wrappers

For the Dipping Sauce:

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

Directions

Follow these steps to create delicious homemade gyoza:

Step 1: In a food processor, combine water chestnuts, green onions, egg, pineapple, gochujang, parsley, hoisin sauce, Sriracha sauce, sesame oil, black pepper, ginger, and fish sauce. Pulse until the mixture is finely chopped and well blended.

Step 2: Add the sausage to the processor and pulse until just combined with the rest of the filling.

Step 3: Lay out 4 gyoza wrappers at a time on a clean, flat surface. Fill a small bowl with water. Spoon about tablespoon of the filling into the center of each wrapper.

Step 4: Moisten half of the circumference of each wrapper using a wet finger. Quickly fold the wrapper in half, pinching along the edge to seal it. Create 5 to 6 pleats along the edge to ensure the gyoza is securely closed.

Step 5: Place the filled gyoza on a plate and cover them with a moist paper towel to prevent drying out. Repeat this process with the remaining wrappers and filling.

Step 6: In a bowl, whisk together rice vinegar, soy sauce, green onions, sesame oil, red pepper flakes, garlic, and ginger. Let the dipping sauce sit for at least 15 minutes before serving to allow the flavors to meld together.

Step 7: Heat vegetable oil in a deep fryer or large saucepan to 375F (190C). Fry the gyoza in batches of 3 or 4, turning them until they are golden brown and crispy, about 3 minutes per batch.

Step 8: Serve the freshly fried gyoza immediately with the dipping sauce on the side.

Cook's Notes

To reheat fried gyoza, bake them on a cookie sheet at 375F for 10 to 15 minutes.

Nutrition Facts

Per Serving (1 gyoza):

• Calories: 26
• Fat: 1g (1% Daily Value)
• Saturated Fat: 0g (1% Daily Value)
• Cholesterol: 3mg (1% Daily Value)
• Sodium: 87mg (4% Daily Value)
• Total Carbohydrate: 5g (2% Daily Value)
• Dietary Fiber: 0g (1% Daily Value)
• Protein: 1g (2% Daily Value)
• Iron: 0mg (2% Daily Value)
• Calcium: 5mg (0% Daily Value)
• Potassium: 14mg (0% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.