Crispy Pork Gyoza with Flavorful Dipping Sauce
Indulge in the art of Japanese cuisine with this detailed recipe for Crispy Pork Gyoza. This delightful dish brings together the perfect blend of juicy pork, fresh vegetables, and aromatic spices, all encased in beautifully thin wrappers. Although assembling gyoza can be a labor of love, the mouthwatering results are undeniably worth the effort. With a total yield of 100 gyoza, you can easily prepare a batch for dinner and freeze the leftovers for a convenient, quick meal down the road. Also, don’t forget the delicious dipping sauce featuring tahini, soy sauce, and a touch of sweetness that will have you reaching for more. Perfect for family gatherings, and with everyone involved in the making, it becomes a fun cooking experience. Enjoy these gyoza fresh from the pan or savor the leftovers in the fridge—you might just find yourself sneaking a midnight bite!
N/A
Servings
40
Calories
21
Ingredients
Ingredients
Country-style pork sausage
1 lb (Ground)
Ground lean pork
1 lb (Raw)
Soy sauce
1 tablespoon (Liquid)
Chili oil
2 teaspoons (Liquid)
Carrot
1 (Finely shredded)
Garlic
4 cloves (Minced)
Green onions
6 (Chopped)
Fresh ginger
2-3 tablespoons (Grated)
Cabbage
1/2 medium (Shredded)
Beef broth
1/2 cup (Liquid)
Gyoza skins
2 packages (Ready to fill)
Peanut oil
As needed (For frying)
Tahini (sesame paste)
1/3 cup (Smooth)
Rice vinegar
1/3 cup (Liquid)
Japanese soy sauce
1/3 cup (Liquid)
Sugar or light corn syrup
1/4 cup (Granulated or liquid)
Sesame oil
1 1/2 tablespoons (Liquid)
Fresh garlic
1 tablespoon (Pressed or finely chopped)
Chili oil
1 tablespoon (Liquid)
Szechwan pepper
1/2 teaspoon (Ground)
Green onions
2-3 (Chopped)
Instructions
1
In a large skillet, heat the pan over medium-high heat and brown the ground pork and country-style sausage until cooked through, stirring occasionally.
2
Add the soy sauce and chili oil to the meat mixture, and sauté for a minute to allow the flavors to meld.
3
Incorporate the finely shredded carrot, minced garlic, chopped green onions, and grated ginger into the meat mixture, cooking for an additional few minutes until fragrant.
4
Add the shredded cabbage and cook until it wilts down, mixing thoroughly with the meat and vegetables.
5
Pour in the beef broth, cover the skillet, and let the mixture steam for 5 to 7 minutes or until the liquid has reduced and the filling is well combined.
6
Remove the filling from the skillet using a slotted spoon and transfer it to a bowl. Let it cool completely.
7
To assemble the gyoza, place a gyoza skin on your work surface, brush a little water around the edges, and add about a teaspoon of the filling in the center.
8
Fold and seal the gyoza using a gyoza press or pinch the edges together with your fingers, making small pleats to secure the filling.
9
In a large pan, heat less than 1/4 cup of peanut oil over medium heat until shimmering. Add several gyoza carefully without overcrowding the pan.
10
Fry the gyoza for 2-3 minutes on one side or until golden brown, then flip them over to brown the other side.
11
Slowly add 1/4 cup of water to the hot pan and quickly cover with a lid. Steam the gyoza for about 4-5 minutes, or until the water has evaporated.
12
Remove the gyoza carefully from the pan and allow them to cool slightly before serving.
13
These gyoza freeze well—lay them out in a single layer before transferring them to an airtight container for future meals.
14
For the dipping sauce, combine tahini, rice vinegar, Japanese soy sauce, sugar or corn syrup, sesame oil, pressed garlic, chili oil, Szechwan pepper, and chopped green onions in a blender or food processor.
15
Blend on high speed until smooth and creamy. Transfer the sauce to a serving bowl and garnish with additional chili oil and green onions, if desired.
Nutrition Information
2.4g
Fat
2.5g
Carbs
2g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the primary protein used in the Crispy Pork Gyoza?
The recipe uses a combination of one pound of ground country-style pork sausage and one pound of raw ground lean pork.
How many gyoza does this recipe yield?
This recipe has a total yield of 100 gyoza, making it perfect for large gatherings or meal prep.
Can these gyoza be frozen for later use?
Yes, these gyoza freeze well. You should lay them out in a single layer before transferring them to an airtight container for future meals.
What ingredients are in the flavorful dipping sauce?
The dipping sauce consists of tahini, rice vinegar, Japanese soy sauce, sugar or corn syrup, sesame oil, pressed garlic, chili oil, Szechwan pepper, and chopped green onions.
How is the gyoza filling prepared?
The filling is made by browning the pork, adding soy sauce and chili oil, incorporating vegetables and spices, and then steaming the mixture with beef broth until the liquid reduces.
What vegetables are needed for the gyoza filling?
The filling requires finely shredded carrot, minced garlic, chopped green onions, grated fresh ginger, and shredded cabbage.
What is the recommended method for sealing the gyoza skins?
You can use a gyoza press or pinch the edges together with your fingers, making small pleats to secure the filling after brushing the edges with water.
What type of oil should be used for frying the gyoza?
The recipe calls for using less than 1/4 cup of peanut oil heated until shimmering for the frying process.
How do you achieve the crispy texture while ensuring the gyoza are cooked through?
The gyoza are first fried for 2-3 minutes until golden brown, then 1/4 cup of water is added to the pan to steam them for 4-5 minutes under a lid.
How much filling should be placed in each gyoza skin?
You should add approximately one teaspoon of the cooled filling to the center of each gyoza skin.
What are the calories and fat content per serving?
Each serving contains approximately 40 calories and 2.4 grams of fat.
Is fresh ginger used in this recipe?
Yes, the recipe requires 2 to 3 tablespoons of grated fresh ginger for the filling.
What kind of soy sauce is used for the dipping sauce?
The dipping sauce specifically uses Japanese soy sauce for its distinct flavor profile.
How do you prepare the dipping sauce?
Combine all sauce ingredients in a blender or food processor and blend on high speed until the mixture is smooth and creamy.
What should the filling consistency be before assembly?
The filling should be cooked until the beef broth liquid has reduced and the mixture is well combined, then it must be allowed to cool completely.
What tags are associated with this recipe?
This recipe is tagged as japanese, gyoza, dumplings, pork, appetizer, freezer-friendly, family recipe, homemade, and asian cuisine.
How long does it take to steam the gyoza in the pan?
After adding water to the pan, the gyoza should be steamed for 4 to 5 minutes or until the water has fully evaporated.
What is the role of beef broth in the filling?
Beef broth is used to steam the meat and vegetable mixture in the skillet, helping the flavors meld and ensuring the filling is juicy.
Is there a specific sweetener used in the dipping sauce?
The recipe allows for the use of either sugar or light corn syrup as a sweetener in the dipping sauce.
What is the protein content of these gyoza?
Each serving provides 2 grams of protein.
How many packages of gyoza skins are required?
You will need 2 packages of gyoza skins to accommodate the filling for 100 dumplings.
What equipment is needed to make the sauce?
A blender or food processor is required to blend the sauce ingredients into a smooth and creamy consistency.
Can these gyoza be eaten as leftovers?
Yes, leftovers can be stored in the fridge and enjoyed later, even as a cold snack.
What is the serving size for this gyoza recipe?
While the specific serving size count isn't listed, the entire recipe makes 100 gyoza.
Does the recipe include spicy elements?
Yes, chili oil is used in both the pork filling and the dipping sauce, and ground Szechwan pepper is added to the sauce.
How are the green onions used in the dipping sauce?
Chopped green onions are blended into the sauce, and additional onions can be used as a garnish for the serving bowl.
What is the carbohydrate count per gyoza?
Each gyoza contains approximately 2.5 grams of carbohydrates.
How should the garlic be prepared for the sauce?
For the dipping sauce, the garlic should be pressed or very finely chopped before being added to the blender.
Why is it recommended to involve others in the cooking process?
Because assembling 100 gyoza can be a labor of love, involving others makes the process a fun and collaborative cooking experience.
What provides the base for the dipping sauce texture?
Tahini, or sesame paste, provides the creamy and smooth base for the flavorful dipping sauce.