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 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
½ teaspoon crushed red pepper flakes
¼ teaspoon ground black pepper
3 green onions
1 teaspoon sesame oil
½ cup rice vinegar
½ teaspoon sesame oil
½ teaspoon minced fresh ginger root
½ cup low-sodium soy sauce
¼ teaspoon grated fresh ginger
1 teaspoon hoisin sauce
⅓ cup thinly sliced green onions
½ teaspoon sriracha sauce
½ tablespoon dried parsley
¼ teaspoon fish sauce
4 ounces water chestnuts, drained
2 ounces canned pineapple, drained
1 ½ tablespoons gochujang (Korean hot pepper paste)
