Pork Gyoza With Ginger Dipping Sauce Recipes

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FRIED PORK GYOZA WITH DIPPING SAUCE

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



Fried Pork Gyoza with Dipping Sauce image

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

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

PORK AND SHRIMP GYOZA

Provided by Tyler Florence

Categories     appetizer

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 14



Pork and Shrimp Gyoza image

Steps:

  • In a food processor, add the shrimp, pork, soy sauce, sesame oil, cornstarch, salt, pepper, garlic, egg whites, ginger, green onions and lemon juice. Process until partly smooth but not completely pureed (it should have a little texture).
  • Hold a wonton wrapper in your hand. Dip a tablespoon measure in cold water and then scoop 1 tablespoon of the filling onto the center of a wrapper (dipping the spoon in cold water first will make the filling come off easier). Lightly moisten the edge of the wrapper with some water and fold over to form a half moon. Holding the edge in your hands, crimp and pinch around wrapper to create a fluted edge. Flatten the bottom so that the edge is facing upwards. Repeat for the remaining filling and wrappers.
  • Heat a saute pan over medium-high heat and add the peanut oil. Add the gyoza flat-side down to the pan, and cook until toasted, 2 to 3 minutes. Remove the pan from the heat and add 1/4 cup water. Return the pan to the heat and cover with a lid. Remove the lid and cook until the water evaporates and the gyoza are golden brown and crispy. Serve hot with soy sauce for dipping.

1 pound shrimp, shelled and deveined
8 ounces ground pork
1 tablespoon low-sodium soy sauce, plus more for dipping
1 tablespoon sesame oil
1 teaspoon cornstarch
1/4 teaspoon salt
1/4 teaspoon ground black pepper
3 cloves garlic, minced
2 egg whites
One 2-inch piece fresh ginger, grated
1 green onion, finely chopped
1/2 lemon, juiced
One 10-ounce package round wonton wrappers
2 tablespoons peanut oil

GYOZA SAUCE

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



Gyoza Sauce image

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

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

PORK GYOZA

Gyoza are pan-fried Japanese dumplings which make perfect starters or nibbles. Filled with a savory mixture of ground pork and Japanese flavors.

Provided by ChefJackie

Categories     Main Dish Recipes     Dumpling Recipes

Time 1h8m

Yield 6

Number Of Ingredients 13



Pork Gyoza image

Steps:

  • Combine ground pork, cabbage, egg, spring onions, 1 tablespoon soy sauce, sake, mirin, and ginger in a large bowl; mix well.
  • Place approximately 1 to 2 teaspoons of the pork mixture in the center of each gyoza wrapper. Moisten your fingers with water and rub around the edges of each wrapper. Fold wrappers in half over filling, creating a semi circle. Take one side of the wrapper and make crimps along the edges for a decorative pattern (like pleats of a skirt) and press along the edges to seal the two sides together. Ensure there isn't much excess air caught inside the dumpling. Repeat until all the pork mixture is used.
  • Heat vegetable oil in a large skillet over medium-high heat. Place as many gyoza in the skillet as fit in a single layer and fry until the bottom is browned, about 3 to 5 minutes. Add water to skillet and reduce heat. Cover and allow gyoza to steam until all the water has evaporated, about 5 minutes. Repeat with the remaining gyoza.
  • Mix rice vinegar and soy sauce together for a dipping sauce and serve with the gyoza.

Nutrition Facts : Calories 349.1 calories, Carbohydrate 35.9 g, Cholesterol 68.7 mg, Fat 14.2 g, Fiber 2.4 g, Protein 17.8 g, SaturatedFat 4.1 g, Sodium 1105.7 mg, Sugar 2.6 g

12 ounces ground pork
¼ head cabbage, shredded
1 egg
2 spring onions, sliced
1 tablespoon soy sauce
2 teaspoons sake
2 teaspoons mirin
2 teaspoons minced fresh ginger root
40 gyoza wrappers, or as needed
2 tablespoons vegetable oil
½ cup water
¼ cup rice wine vinegar
¼ cup soy sauce

PORK GYOZA

Provided by Food Network Kitchen

Categories     appetizer

Time 20m

Number Of Ingredients 8



Pork Gyoza image

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.

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

PAN-SEARED GYOZA

Gyoza are plump, Japanese dumplings typically filled with a mixture of ground pork, cabbage, chives, ginger and garlic. They originated as a spin-off of Chinese jiaozi, but they differ in many ways, particularly in how they are wrapped: Gyoza have very thin wrappers sealed with signature pleats, while Chinese jiaozi have thick wrappers that vary in how they are sealed. Throughout Japan, you can find gyoza steamed, pan-fried and deep-fried, and in recent years, lattice-edged dumplings have become popular. Made by pouring a slurry of flour and water into the pan with the dumplings, the water evaporates and the batter creates a crisp, lacy net. This pan-fried version is adapted from "The Gaijin Cookbook: Japanese Recipes from a Chef, Father, Eater, and Lifelong Outsider," a collection of Japanese recipes from the chef Ivan Orkin, an owner of two ramen shops in New York. (Instructions for creating a lattice are below the recipe.)

Provided by Kiera Wright-Ruiz

Categories     dinner, lunch, dumplings, appetizer, main course

Time 2h

Yield 60 gyoza (4 to 6 servings)

Number Of Ingredients 14



Pan-Seared Gyoza image

Steps:

  • Prepare the gyoza dipping sauce: In a small bowl, whisk together the soy sauce and rice vinegar, plus chile oil, if using. Set aside (makes a generous 1/2 cup).
  • Finely chop the cabbage or process it in a food processor into confetti-size bits, then transfer it to a sieve set over a large bowl. Toss with 2 teaspoons of the salt and let sit for 20 minutes in the sink. Gently press the cabbage to squeeze out as much water as you can.
  • Combine the drained cabbage, pork, ginger, garlic, chives, soy sauce, sesame oil and the remaining 2 teaspoons salt in a large bowl and mix thoroughly just until everything is evenly distributed. (Don't overdo it: Too much handling and the fat in the pork will begin to melt.)
  • Here's where you want to employ some extra hands to help you: Fill a small bowl with water. Sprinkle a rimmed sheet pan or two with cornstarch or potato starch to prevent the finished gyoza from sticking. For each gyoza, place a wrapper in the palm of your hand and spoon about 1 1/2 teaspoons of the filling into the center. Use the back of the spoon to smoosh it lightly (it should fill about half the wrapper). You don't want the filling to run to the edges, but you also don't want it sitting in a fat clump in the middle. Dip your finger into the water and run it along the perimeter of one half of the wrapper. Now fold the wet edge of the wrapper over to meet the dry edge. Crimp the edges together at one corner, then proceed around the dumpling, using your finger to push the dough into little pleats on one side and pressing them against the other side to seal it. (If you need more guidance, there are hundreds of gyoza-folding videos online.) Place the gyoza on the sheet pan as you finish them. If your gyoza seem to be sticking to one another, sprinkle each layer of gyozas with potato or cornstarch.
  • To pan-fry the gyoza, you will need a lidded 10-inch nonstick pan or a well-seasoned carbon steel pan. (You could also use whatever skillet you have, but increase the oil and keep a close eye on the gyoza.) Heat 1 tablespoon neutral oil in the pan over medium heat. When hot, add 10 to 15 gyoza, flat-side down, and cook until browned on the bottoms, 2 to 3 minutes. Add enough water to come just under a quarter of the way up the gyoza (about 1/2 cup, depending on how many gyoza you have in the pan), cover, and let the water cook away until the pan is dry and the gyoza wrappers have softened completely, 3 to 4 minutes. Remove the lid, increase the heat to medium-high, and let the gyoza crisp up on the bottoms for another minute or two, depending on how crisp you like them. Serve immediately with the dipping sauce and additional chile oil. Wipe the pan clean and cook the remaining gyoza. (Alternately, uncooked gyoza can be frozen on a baking sheet in a single layer until firm and then stored in resealable plastic bags for a couple months. To cook frozen gyoza, add a second batch of water in step 4 after the first batch evaporates.)

1/2 cup soy sauce
2 tablespoons plus 2 teaspoons rice vinegar
1 to 2 teaspoons Japanese chile oil (rayu) or Chinese chile oil (optional), or to taste
1 pound green cabbage (about 1/2 medium head)
4 teaspoons kosher salt
3/4 pound ground pork
1 tablespoon plus 1 teaspoon minced ginger
1 tablespoon plus 1 teaspoon minced garlic
1 cup chopped garlic chives (nira) or regular chives
1 tablespoon soy sauce
1 tablespoon toasted sesame oil
Cornstarch or potato starch, for sprinkling
60 gyoza wrappers (about 12 ounces)
Neutral oil (such as vegetable or canola oil), for frying

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