PORK GYOZA SAUCE RECIPES

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PORK GYOZA WITH GINGER DIPPING SAUCE RECIPE | COOKING CHANNEL



Pork Gyoza with Ginger Dipping Sauce Recipe | Cooking Channel 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

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 34 gyoza

Number Of Ingredients 18

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. 

GYOZA SAUCE RECIPE | ALLRECIPES



Gyoza Sauce Recipe | Allrecipes image

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

½ cup rice vinegar
½ cup low-sodium soy sauce
½ teaspoon crushed red pepper flakes
1 garlic clove, minced
½ teaspoon minced fresh ginger root
? cup thinly sliced green onions
1 teaspoon sesame oil

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

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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.
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. 
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PORK GYOZA RECIPE | GOOD FOOD
These small pan-fried, crisp-bottomed Japanese dumplings are related to the Chinese pot-sticker (guo tie) and can be filled with anything from pork to prawn, and even cheese.
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.

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GYOZA SAUCE RECIPE - CHINESE.FOOD.COM
The addictive Gyoza (dumpling) sauce is usually sold premade in bottles at the Asian food store. We love it so much, and go through it so quickly, that I had to find a recipe to make at home. This is a very basic recipe, so feel free to adjust amounts to your taste, or add ingredients like garlic, ginger, wasabi & green onions. If the sauce has too much "bite" from the vinegar, add a pinch of sugar. This is also good with a splash of hot chili oil, if you're so inclined. Enjoy!
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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.
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AUTHENTIC JAPANESE GYOZA RECIPE - FOOD.COM
This is a gyoza recipe we got from Japan. It is the best I've had since moving back to the States. Don't be afraid to get your hands dirty!
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Reviews 5.0
Total Time 40 minutes
Calories 285 per serving
  • Serve with your favorite gyoza sauce.
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RIE’S GYOZA RECIPE BY TASTY
Here's what you need: ground pork, cabbage, nira chives, shiitake mushroom, garlic, ginger, soy sauce, sesame oil, sake, salt, black pepper, gyoza wrappers, sesame oil, water, flour, dipping sauce, soy sauce, rice vinegar, sesame oil, mirin
From tasty.co
Reviews 99
Cuisine Japanese
Calories 319 calories per serving
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GYOZA DUMPLINGS RECIPE BY TASTY
Here's what you need: minced pork, sake, salt, sugar, garlic, ginger, soy sauce, sesame oil, potato starch, cabbage, chinese chive, gyoza skin, water, potato starch, sesame oil, soy sauce, vinegar, chili oil, gyoza sauce
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Reviews 97
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Calories 93 calories per serving
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PORK GYOZAS RECIPE - OLIVEMAGAZINE
Learn to make these punchy Japanese parcels with our step-by-step guide. They're served with a zingy homemade dipping sauce
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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.
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  • Serve immediately with the dipping sauce.
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HOMEMADE GYOZA RECIPE (BEST GYOZA DIPPING SAUCE) ~ COOKS ...
Apr 04, 2014 · Ingredients In This Gyoza Recipe: Our recipe is pork based and it has the following ingredients: ground pork; onion; garlic; ginger; finely shredded cabbage – you can use napa cabbage or regular cabbage; grated carrot; sesame oil; Ingredient Substitutions: Get creative! You can pretty much make these gyoza dumplings from anything you like.
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AUTHENTIC FRIED PORK GYOZA RECIPE - MASHED.COM
Jul 20, 2021 · In a large bowl, combine the pork, cabbage, shiitake mushrooms, scallion, and onions. Add the soy sauce, sesame oil, mirin, garlic, ginger, salt, and black pepper. Mix well until evenly combined. To assemble: Prepare a small bowl of water. Take a gyoza wrapper and place it on the palm of your non-dominant hand.
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PORK GYOZA RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
Place a spoonful of meat mixture on top of a wonton wrapper. Wet edge of wrapper with fingertips, make pleats on one side, fold over and seal closed. Continue with remaining meat. In large skillet ...
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AUTHENTIC FRIED PORK GYOZA RECIPE - MASHED.COM
Jul 20, 2021 · In a large bowl, combine the pork, cabbage, shiitake mushrooms, scallion, and onions. Add the soy sauce, sesame oil, mirin, garlic, ginger, salt, and black pepper. Mix well until evenly combined. To assemble: Prepare a small bowl of water. Take a gyoza wrapper and place it on the palm of your non-dominant hand.
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Mar 23, 2019 · Allow the cooked pork and vegetables cool to room temperature before proceeding to the next step. Now that the mixture has cooled, add into the cooked pork and vegetables the 5 tbsp corn starch and the remaining 1 lb raw pork. With your hand mix and combine the gyoza mixture until fully combined and the texture is slightly sticky.
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CRISPY PORK GYOZA - MARION'S KITCHEN
Stir in the salt. Set aside for 5 minutes to soften slightly. Add the pork mince, soy sauce, sesame oil, spring onion, ginger and garlic. Mix vigorously for 3-4 minutes or until the mixture is well combined and sticky. Place 3 teaspoons of the filling into the centre of the gyoza wrapper. Moisten the edges of the wrapper with a little water and ...
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Oct 06, 2019 · Place the lid on top and let the pork gyoza steam for 3-4 minutes until the water has evaporated. Remove the lid and let them cook a little longer until the bases are golden and crisp; Gyoza Dipping Sauce Recipe. A simple mixture of equal amounts of rice wine vinegar and light soy make the perfect gyoza dipping sauce.
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WHAT TO SERVE WITH GYOZA RECIPES
Mix the ground chicken, Chinese cabbage, scallions, soy sauce, sake, mirin, and grated garlic in a bowl. Place a gyoza wrapper in your weaker hand. With one finger, add a little water to the edge of one side of the gyoza. This willhelp with binding it together. Place 1 tbsp of filling in the center.
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