adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Fried Pork Gyoza with Dipping Sauce
Fried Pork Gyoza with Dipping Sauce
0 Likes
Prep Time:
120 minutes
Cook Time:
15 minutes
Total Time:
135 minutes
Make-ahead pork gyoza: Delicious fried dumplings with dip that can be reheated. Keep sauce in fridge for up to a week.
Ingredients:
  • 4 ounces water chestnuts, drained
  • 3 green onions
  • 1 egg, lightly beaten
  • 2 ounces canned pineapple, drained
  • 1.5 tablespoons gochujang (Korean hot pepper paste)
  • 0.5 tablespoon dried parsley
  • 1 teaspoon hoisin sauce
  • 0.5 teaspoon Sriracha sauce
  • 0.5 teaspoon sesame oil
  • 0.25 teaspoon ground black pepper
  • 0.25 teaspoon grated fresh ginger
  • 0.25 teaspoon fish sauce
  • 1 (12 ounce) package sausage (such as Old Folks®)
  • 2 (12 ounce) packages round gyoza wrappers
  • 0.5 cup rice vinegar
  • 0.5 cup low-sodium soy sauce
  • 0.33333334326744 cup thinly sliced green onions
  • 1 teaspoon sesame oil
  • 0.5 teaspoon crushed red pepper flakes
  • 1 clove garlic, minced
  • 0.5 teaspoon minced fresh ginger root
  • vegetable oil for frying
Instructions:
  • In a food processor, blend water chestnuts, green onions, egg, pineapple, gochujang, parsley, hoisin sauce, Sriracha sauce, sesame oil, black pepper, ginger, and fish sauce until finely chopped and fully mixed. Add sausage and pulse briefly until incorporated.
  • Lay out 4 gyoza wrappers on a clean surface. Fill a small bowl with water. Put approximately 1/2 tablespoon of filling in the middle of each wrapper. Dampen half the edge of each wrapper with a wet finger. Fold the wrapper in half and create 5 to 6 pleats along the edge to seal. Transfer the filled gyoza to a plate and cover with a damp paper towel to keep them moist. Repeat with the rest of the wrappers and filling.
  • In a bowl, combine rice vinegar, soy sauce, green onions, sesame oil, red pepper flakes, garlic, and ginger root. Let the dipping sauce sit for at least 15 minutes before serving.
  • Preheat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  • Fry gyoza in batches of 3 or 4 in hot oil until golden brown, approximately 3 minutes per batch. Serve hot with dipping sauce.

Similar Recipes