Japanese Gyoza Dipping Sauce Recipes

Steps:

• Mix all ingredients together and place in fridge.
• Sauce will get better as it sits, so allow 30-1hr before serving, or not -- either way it's delish!

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.

Steps:

• Combine ground pork, napa cabbage, egg, green onions, ginger, 1 tablespoon soy sauce, 1 teaspoon sriracha sauce, garlic, and 1/4 teaspoon sesame oil in a bowl.
• Arrange gyoza wrappers on a flat work surface. Place 1 teaspoon of pork mixture in the middle of each wrapper. Wet edges with your finger or a brush. Fold up sides to form a semicircle; pinch edges to seal.
• Heat oil in a heavy skillet over medium-high heat. Add 12 to 15 gyoza to the skillet. Cook until golden brown on the bottom, about 2 minutes. Pour in 1/2 cup water; cover and cook until water is absorbed, 5 to 7 minutes. Transfer gyoza to a plate. Repeat with remaining gyoza.
• Mix 2 tablespoons soy sauce, rice vinegar, 1 1/2 teaspoon sesame oil, and 1 dash sriracha sauce together to make dipping sauce. Serve dipping side alongside gyoza.

Steps:

• Put the sugar and vinegar in pan over a low heat and stir until sugar is dissolved.
• Mash the garlic and chili together with a sprinkling of salt until it forms a mash.
• Combine all the ingredients together, give a good mix and bottle up when cooled.

Steps:

• In a large skillet brown the pork and sausage.
• Saute this over med-high heat, adding the soy sauce and chili oil.
• When the meat is browned, add the next 4 ingredients and fry for several minutes.
• Add cabbage, cook til wilted.
• Add broth.
• Cover, let mixture steam until liquid is reduced.
• Remove mixture with slotted spoon and place in bowl to cool.
• *Brush water around the edges of gyoza wrapper.
• Place filling in gyoza.
• Seal with gyoza press or pinch together with fingers making little folds.
• Heat less than 1/4 cup peanut oil in pan.
• Addd several gyoza to pan.
• Brown gyoza on both sides.
• Carefully add 1/4 cup water to hot pan and quickly cover.
• Let steam until liquid is evaporated.
• Remove to cool.
• Makes about 100.
• These freeze well, freeze in single layer.
• *Ihave made the the filling the day before and assembled the gyoza right beore cooking.
• The whole family helps with this process.
• To make dipping sauce: Simply combine all of the ingredients in your blender or food processor.
• Blend at high speed until the sauce is smooth.
• Pour the sauce in a small serving bowl and top with a couple of drops of chili oil (if desiring a hotter sauce) and chopped green onions.

Steps:

• Mix all ingredients.
• Stores well in the refrigerator for months.
• 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.