Best 9 Pork Gyoza Recipes

PORK GYOZA

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.

FRIED PORK GYOZA WITH DIPPING SAUCE

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.

PORK GYOZA WITH GINGER DIPPING SAUCE

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.

PORK GYOZA (POT STICKER DUMPLINGS)

Steps:

• Mix the pork, spring onions, ginger, egg, chili sauce, soy sauce and seasame oil in a food processor. This is your dumpling filling.
• Wet the edges of the dumpling wrappers with water, put a dollop of filling in the center and press and fold the edges together to seal.
• Heat the vegetable oil for frying- you can also add a few drops of ginger and sesame oil to this for extra flavour. About 2 tablespoons in total is ample.
• Fry about 12 dumplings at a time in the oil, turning to brown. When they have been frying for about 2 minutes, add 0.5 cup of water to the pan and cook until the water is absorbed. I normally cover the pan for the first two minutes of this cooking time to ensure they are well steamed.
• Remove and served with the dipping sauce.
• For the sauce:.
• Combine the sauce ingredients and garnish with the chopped ginger.

PORK DUMPLINGS (GYOZA)

Steps:

• Cook cabbage for 1-2 minutes in enough water to cover the bottom of the pan.
• Remove from heat and drain water.
• Saute pork in olive oil until cooked.
• Add ginger, garlic, sesame seeds, onions, chestnuts, cabbage, soy, corn starch and mix until blended and remove from heat.
• Brush wonton wrapper with egg white and add one spoonful of meat mixture.
• Fold bottom of wrapper over top and seal into a half crescent.
• Tighten seal with fingers.
• Shallow fry dumplings in peanut oil at medium heat flipping over once, until browned on one side.
• Serve with dipping sauce.
• To make dipping sauce: Mix together and serve with dumplings.

PORK POT STICKERS: GYOZA

Steps:

• Boil wonton skins in a large pot of water until al dente and drain well, Lay the wonton skins out on a waxed paper surface.
• Heat the oil in a deep fryer to 375 degrees F or as instructed by the manufacturer for similar foods.
• Heat the grape seed oil in a skillet over medium-high heat until it shimmers, add the pork and season with salt and pepper. Cook until it begins to brown, stirring often. Spoon off any excess fat from the pan and add the scallions, ginger, and soy sauce. Cook until flavors are well integrated. Remove from heat and let rest.
• Create a slurry in a small bowl by gradually whisking 2 tablespoons water into the cornstarch.
• Spoon 1 teaspoon of the cooked pork mixture onto each of the wontons. Fold each over to enclose and seal the edges shut with the cornstarch slurry.
• Add the filled wontons to the basket of a deep fryer in batches to keep them from being overcrowded and possibly sticking together. Fry for 2 to 3 minutes until golden brown and drain on paper towels.
• Serve warm with soy sauce.

PORK AND SHRIMP GYOZA

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.

STEAMED PORK GYOZA

Steps:

• Heat 1 tablespoon olive oil in a skillet over medium heat. Cook pork until until slightly pink in the center, 5 to 7 minutes. Remove from heat and allow to cool. Chop into small chunks.
• Combine cabbage, spring onions, garlic, and ginger in a food processor. Blend until finely minced; transfer to a bowl.
• Place cooked pork in the food processor; blend until finely minced. Add pork, soy sauce, sesame oil, salt, and pepper to the cabbage mixture. Combine filling well.
• Separate and place gyoza wrappers onto your work surface. Spoon about 1 tablespoon of the filling onto the center of each wrapper. Use your finger or a pastry brush to lightly moisten edges of wrappers with water. Fold one side of the wrapper over the filling onto the opposite corner to form a crescent shape. Press edges together to seal.
• Heat olive oil in a skillet over medium heat. Fry gyoza until bottoms are golden, about 3 minutes. Add enough hot water to cover gyoza halfway. Cook until water is evaporated and gyoza are translucent, 2 to 4 minutes.

PORK GYOZA

Steps:

• Chop cabbage in a food processor until fine. Mix pork, cabbage, garlic, ginger, sesame oil, and a good pinch each of salt and pepper very well. Fill the gyoza: For each one, place about 1/2 T. of filling in the center of a wrapper. Coat outside edge of wrapper circle with water, then fold in half and pinch closed, pleating along one edge to make a half-moon. Coat frying pan with a scant tablespoonful of oil, then add gyoza and hot water about 1/2 way up the gyoza. Steam over medium heat until the water is nearly gone, then drizzle with a bit more oil and fry on both sides. Serve with dipping sauce (roughly equal parts soy sauce and vinegar, with a few drops of hot chili oil or sesame oil). to taste).