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.
Recipe courtesy of Cooking Channel
Print
Pork Gyoza with Ginger Dipping Sauce
Total:
1 hr
Prep:
15 min
Inactive:
20 min
Cook:
25 min
Yield:
34 gyoza
Level:
Intermediate
Total:
1 hr
Prep:
15 min
Inactive:
20 min
Cook:
25 min
Yield:
34 gyoza
Level:
Intermediate

Ingredients

Ginger Dipping Sauce:
  • 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
Filling:
  • 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

Directions

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. 

Categories:
More from:

Kitchen Adventures

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Pork Rinds (Chicharron)

Recipe courtesy of Rupa Battacharya

Steamed Pork and Mushroom "Siu Mai" Dumplings

Recipe courtesy of Ching-He Huang

Sizzling Pork Sisig

Recipe courtesy of Hey Joe!

Pork Ramen

Recipe courtesy of Esther Choi

Pulled Pork Nachos

Recipe courtesy of Nealey Dozier

Pork Dumplings

Recipe courtesy of Kelsey Nixon

Pork Chops

Recipe courtesy of Patti LaBelle

Pork Ragu

Recipe courtesy of Rachael Ray

Trending Videos

So Much Pretty Food Here