Fried gyoza filled with pork are a yummy side dish or appetizer that can be made ahead and reheated in the oven. Store dipping sauce in the refrigerator for up to 1 week.
Preparation Time
2 hr
Cooking Time
15 mins
Total Time
2 hr 15 mins
Calories
26 Calories
Recipe Instructions
Step 1
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
Step 2
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 3
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 4
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 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.
Ingredients
vegetable oil for frying
1 egg, lightly beaten
1 clove garlic, minced
3 green onions
1 teaspoon sesame oil
1 teaspoon hoisin sauce
4 ounces water chestnuts, drained
2 ounces canned pineapple, drained
1 (12 ounce) package sausage (such as Old Folks®)
2 (12 ounce) packages round gyoza wrappers
0.25 teaspoon ground black pepper
0.5 teaspoon sesame oil
0.5 teaspoon minced fresh ginger root
0.5 teaspoon crushed red pepper flakes
0.5 cup rice vinegar
0.5 cup low-sodium soy sauce
0.25 teaspoon grated fresh ginger
0.5 teaspoon sriracha sauce
1.5 tablespoons gochujang (Korean hot pepper paste)
