Best 2 Fried Pork Gyoza With Dipping Sauce Recipes

**Fried Pork Gyoza with Dipping Sauce: A Culinary Symphony of Japanese Delicacy**

Embark on a delightful culinary journey to the heart of Japanese cuisine with our tantalizing fried pork gyoza recipe. These delectable dumplings, expertly crafted with a crispy golden-brown exterior and succulent pork filling bursting with umami flavors, are an ode to Japanese culinary artistry. Perfectly paired with a trio of dipping sauces – tangy ponzu, creamy chili, and aromatic sesame – each bite promises an explosion of taste that will leave you craving more.

**Recipes Included:**

1. **Fried Pork Gyoza:** This step-by-step guide takes you through the process of making these delectable dumplings from scratch, including preparing the filling, folding the gyoza wrappers, and achieving that perfect crispy texture.

2. **Ponzu Dipping Sauce:** Discover the secrets behind this classic Japanese citrus-based sauce, made with soy sauce, rice vinegar, and dashi, that perfectly complements the gyoza's savory flavors.

3. **Creamy Chili Dipping Sauce:** Indulge in the delightful harmony of creamy mayonnaise, spicy Sriracha, and tangy rice vinegar, creating a dip that adds a touch of heat and richness to each bite.

4. **Sesame Dipping Sauce:** Embark on a culinary adventure with this aromatic sauce, made with toasted sesame seeds, soy sauce, and a hint of garlic, adding a nutty and savory dimension to the gyoza experience.

Whether you're a seasoned chef or a novice cook, our detailed instructions and helpful tips will guide you in creating these mouthwatering fried pork gyoza and their accompanying dipping sauces. Get ready to tantalize your taste buds and impress your family and friends with this symphony of Japanese flavors.

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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

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

Ingredients

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.

Tips:

Use a combination of ground pork and shrimp to create a flavorful and juicy filling.
To ensure the gyoza wrappers don't stick together, dust them lightly with flour before filling and folding.
When pan-frying the gyoza, start with a hot pan and add a little oil. This will help to create a crispy crust.
Once the gyoza are golden brown on the bottom, add a splash of water to the pan and cover. This will help to steam the gyoza and cook them through.
Serve the gyoza hot with your favorite dipping sauce.

Conclusion:

Fried pork gyoza is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. With its crispy crust and flavorful filling, this Japanese dumpling is sure to be a hit with everyone at the table. So next time you're looking for a new and exciting recipe to try, give these fried pork gyoza a try!