PORK GYOZA WITH GINGER DIPPING SAUCE RECIPE | COOKING CHANNEL
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
Total Time 1 hours 0 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 34 gyoza
Number Of Ingredients 18
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.
GYOZA SAUCE RECIPE | ALLRECIPES
Use this slightly-spicy Japanese dipping sauce for pot stickers or spring rolls.
Provided by Rebecca Friedman
Categories Side Dish Sauces and Condiments Sauces
Total Time 30 minutes
Prep Time 15 minutes
Yield 2 cups
Number Of Ingredients 7
Steps:
- Whisk together the rice vinegar, soy sauce, red pepper flakes, garlic, ginger, green onions, and sesame oil in a bowl; allow to sit 15 minutes before serving. Store in refrigerator up to 1 week.
Nutrition Facts : Calories 8.2 calories, CarbohydrateContent 1 g, FatContent 0.3 g, FiberContent 0.2 g, ProteinContent 0.5 g, SodiumContent 266 mg, SugarContent 0.2 g
More about "pork gyoza sauce recipes"
PORK GYOZA WITH GINGER DIPPING SAUCE RECIPE | COOKING CHANNEL
From cookingchanneltv.com
Total Time 1 hours 0 minutes
- 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 RECIPE | GOOD FOOD
From goodfood.com.au
Total Time 45 minutes
Category Finger-food
1. Cook the cabbage in simmering salted water for one minute, drain and rinse under cold running water, pat dry and finely chop.
2. Combine with pork, spring onions, garlic, ginger, soy sauce, sugar, pepper and sesame oil, mixing well by hand.
3. Lay out wrappers. Run a finger dipped in water along half of the outer rim of each wrapper. Place 1 tsp of filling in the middle and bring up the edges to join at the top. Pleat the top, pressing firmly to seal.
4. Heat the oil in a non-stick frypan and cook the gyoza in batches until the bases are golden brown, about one minute.
5. Pour 150ml hot water down the side of the pan, cover and steam over low heat until the water dries up, about six minutes. Uncover, and allow the gyoza to fry for one minute until crisp and brown-bottomed.
6. Combine dipping ingredients and serve alongside.
GYOZA SAUCE RECIPE - CHINESE.FOOD.COM
From food.com
Reviews 5.0
Total Time 3 minutes
Calories 177.8 per serving
- Please Note: If you add fresh ingredients (like ginger or garlic), you may only be able to store the sauce for a week or two.
AUTHENTIC JAPANESE GYOZA RECIPE - FOOD.COM
From food.com
Reviews 5.0
Total Time 40 minutes
Calories 285 per serving
- Serve with your favorite gyoza sauce.
RIE’S GYOZA RECIPE BY TASTY
From tasty.co
Reviews 99
Cuisine Japanese
Calories 319 calories per serving
- Enjoy!
GYOZA DUMPLINGS RECIPE BY TASTY
From tasty.co
Reviews 97
Cuisine Chinese
Calories 93 calories per serving
- Enjoy!
PORK GYOZAS RECIPE - OLIVEMAGAZINE
From olivemagazine.com
Total Time 1 hours
Category Meat and poultry
Cuisine Japanese
Calories 51 calories per serving
- Take off the lid and keep cooking until the water has evaporated. Repeat with the remaining dumplings. Mix the dipping sauce ingredients together and serve.
GUSTO TV - PORK GYOZA
- Serve immediately with the dipping sauce.
HOMEMADE GYOZA RECIPE (BEST GYOZA DIPPING SAUCE) ~ COOKS ...
From cookswithcocktails.com
AUTHENTIC FRIED PORK GYOZA RECIPE - MASHED.COM
From mashed.com
THE BEST JAPANESE PORK AND CABBAGE DUMPLINGS (GYOZA) RECIPE
PORK GYOZA RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
From foodnetwork.com
AUTHENTIC FRIED PORK GYOZA RECIPE - MASHED.COM
From mashed.com
PORK GYOZA - MODERN DAY MORI
From moderndaymori.com
CRISPY PORK GYOZA - MARION'S KITCHEN
From marionskitchen.com
PORK GYOZA RECIPE (JAPANESE DUMPLINGS) - SUGAR SALT MAGIC
From sugarsaltmagic.com
WHAT TO SERVE WITH GYOZA RECIPES
From tfrecipes.com