Savory Pork Gyoza with Tangy Dipping Sauce
Discover the delicious flavors of homemade gyoza with this recipe inspired by the beloved PF Chang's potstickers. These delightful dumplings are filled with a savory blend of ground pork, fresh ginger, and scallions, offering an irresistible taste that dazzles the palate. Perfect for a quick weeknight dinner or as a tasty appetizer at your next gathering, these gyoza can be steamed for a light touch or pan-fried for a crispy, golden exterior. Pair them with a zesty homemade dipping sauce that complements the rich filling and elevates the entire meal. Serve with fresh vegetables like bok choy or thinly sliced carrots for a complete experience that will tantalize your taste buds. Get ready to impress your family and friends with this restaurant-quality dish right from your own kitchen!
N/A
Servings
75
Calories
15
Ingredients
Ingredients
Ground pork
1/2 lb (raw)
Chicken broth
2 ounces (liquid)
Salt
2 teaspoons (to taste)
Sugar
1 teaspoon (granulated)
Fresh ginger
1 teaspoon (ground)
Chili paste (or sriracha)
1 teaspoon (to taste)
Sesame oil
1/2 teaspoon (liquid)
Scallions
3 tablespoons (chopped (1/8-inch))
Round gyoza skins
36 (raw)
Water
1/4 cup (for sealing)
Soy sauce
1/4 cup (liquid)
Chili paste
1 teaspoon (for sauce)
Vinegar
1 tablespoon (liquid)
Sugar
2 tablespoons (for sauce)
Fresh ginger
1 teaspoon (ground (for sauce))
Instructions
1
In a mixing bowl, combine the ground pork, chicken broth, salt, sugar, ground ginger, chili paste (or sriracha), sesame oil, and chopped scallions. Mix thoroughly until well combined.
2
In a separate bowl, whisk together the soy sauce, remaining chili paste, vinegar, sugar, and ground ginger to create the dipping sauce. Set aside.
3
Take a gyoza skin and place 2 teaspoons of the pork filling in the center. Moisten the edges of the wrapper lightly with water, then fold the skin in half over the filling. Press the edges firmly to seal. You can leave it as a simple half-moon shape or experiment with more intricate folds for a decorative touch. Ensure the filling amount is consistent for even cooking.
4
Prepare your steamer and steam the gyoza for approximately 8 minutes, or until cooked through. For a crispy texture, heat a non-stick sauté pan with a bit of oil over medium-high heat and pan-fry the gyoza until the bottoms are golden brown and crispy.
5
Plate the cooked gyoza and serve warm with the dipping sauce on the side.
Nutrition Information
3.75
Fat
7.5
Carbs
4.5
Protein
0.75
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the main recipe provided?
The recipe is for Savory Pork Gyoza with Tangy Dipping Sauce, inspired by PF Chang's potstickers.
What are the primary ingredients in the pork filling?
The filling includes ground pork, chicken broth, salt, sugar, ground ginger, chili paste or sriracha, sesame oil, and chopped scallions.
How many gyoza skins do I need for this recipe?
This recipe requires 36 round gyoza skins.
How do I prepare the tangy dipping sauce?
Whisk together soy sauce, chili paste, vinegar, sugar, and ground ginger in a separate bowl and set it aside.
How much filling should be placed in each gyoza wrapper?
Place approximately 2 teaspoons of the pork filling in the center of each gyoza skin.
What is the best way to seal the gyoza?
Moisten the edges of the wrapper lightly with water, fold the skin in half over the filling, and press the edges firmly to seal.
What are the two cooking methods suggested for this recipe?
The gyoza can be either steamed for a light touch or pan-fried for a crispy, golden exterior.
How long should the gyoza be steamed?
Steam the gyoza for approximately 8 minutes, or until they are cooked through.
How do I achieve a crispy texture when pan-frying?
Heat a non-stick sauté pan with a bit of oil over medium-high heat and pan-fry the gyoza until the bottoms are golden brown.
How many calories are in a serving of these gyoza?
Each serving contains 75 calories.
What is the fat content per serving?
There are 3.75 grams of fat per serving.
How many carbohydrates are in each serving?
Each serving contains 7.5 grams of carbohydrates.
What is the protein content of the gyoza?
Each serving provides 4.5 grams of protein.
How much sugar is in one serving?
There is 0.75 grams of sugar per serving.
What vegetables are recommended to serve with this dish?
Fresh vegetables like bok choy or thinly sliced carrots are recommended for a complete meal experience.
What type of meat is used in this gyoza recipe?
The recipe uses 1/2 lb of ground pork.
Can I use sriracha instead of chili paste?
Yes, sriracha is a suitable alternative for the chili paste in both the filling and the sauce.
What kind of oil is used in the pork filling?
Sesame oil is used to add a rich, nutty flavor to the filling.
What is the preparation method for the scallions?
The scallions should be chopped into 1/8-inch pieces.
How much chicken broth is required for the filling?
The recipe calls for 2 ounces of chicken broth.
Is ginger used in the dipping sauce?
Yes, 1 teaspoon of ground ginger is included in the dipping sauce.
What kind of vinegar should be used for the sauce?
The recipe specifies 1 tablespoon of liquid vinegar for the tangy dipping sauce.
How much sugar is needed for the dipping sauce?
The dipping sauce requires 2 tablespoons of sugar.
What is the role of water in this recipe?
Water is used to moisten the edges of the gyoza skins to ensure a proper seal.
Are these gyoza suitable as an appetizer?
Yes, they are described as a tasty appetizer for gatherings or a quick weeknight dinner.
Is the pork cooked before being placed in the wrapper?
No, the ground pork is mixed raw with other ingredients and cooked while inside the wrapper.
Can I fold the gyoza into decorative shapes?
Yes, while a simple half-moon shape works, you can experiment with more intricate decorative folds.
What type of pan is best for pan-frying gyoza?
A non-stick sauté pan is recommended for pan-frying to prevent sticking.
What should the final texture of the gyoza be?
The gyoza should be cooked through, with a light steamed texture or a crispy, golden bottom if pan-fried.
How should the gyoza be served?
Serve the gyoza warm with the prepared tangy dipping sauce on the side.