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.
- Preparation:
- Cooking:
- Total:
- Serves: 100 persons
Ingredients
- 4ounces water chestnuts, drained
- 3green onions
- 1egg, lightly beaten
- 2ounces canned pineapple, drained
- 1½ tablespoons gochujang (Korean hot pepper paste)
- ½tablespoon dried parsley
- 1teaspoon hoisin sauce
- ½teaspoon Sriracha sauce
- ½teaspoon sesame oil
- ¼teaspoon ground black pepper
- ¼teaspoon grated fresh ginger
- ¼teaspoon fish sauce
- 1(12 ounce) package sausage (such as Old Folks®)
- 2(12 ounce) packages round gyoza wrappers
- ½cup rice vinegar
- ½cup low-sodium soy sauce
- ⅓cup thinly sliced green onions
- 1teaspoon sesame oil
- ½teaspoon crushed red pepper flakes
- 1clove garlic, minced
- ½teaspoon minced fresh ginger root
- vegetable oil for frying
Instructions
Step 1
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.Step 2
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.Step 3
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.Step 4
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).Step 5
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.