Spicy Pork Gyoza Recipes

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PORK GYOZA

Gyoza are pan-fried Japanese dumplings which make perfect starters or nibbles. Filled with a savory mixture of ground pork and Japanese flavors.

Provided by ChefJackie

Categories     Main Dish Recipes     Dumpling Recipes

Time 1h8m

Yield 6

Number Of Ingredients 13



Pork Gyoza image

Steps:

  • Combine ground pork, cabbage, egg, spring onions, 1 tablespoon soy sauce, sake, mirin, and ginger in a large bowl; mix well.
  • Place approximately 1 to 2 teaspoons of the pork mixture in the center of each gyoza wrapper. Moisten your fingers with water and rub around the edges of each wrapper. Fold wrappers in half over filling, creating a semi circle. Take one side of the wrapper and make crimps along the edges for a decorative pattern (like pleats of a skirt) and press along the edges to seal the two sides together. Ensure there isn't much excess air caught inside the dumpling. Repeat until all the pork mixture is used.
  • Heat vegetable oil in a large skillet over medium-high heat. Place as many gyoza in the skillet as fit in a single layer and fry until the bottom is browned, about 3 to 5 minutes. Add water to skillet and reduce heat. Cover and allow gyoza to steam until all the water has evaporated, about 5 minutes. Repeat with the remaining gyoza.
  • Mix rice vinegar and soy sauce together for a dipping sauce and serve with the gyoza.

Nutrition Facts : Calories 349.1 calories, Carbohydrate 35.9 g, Cholesterol 68.7 mg, Fat 14.2 g, Fiber 2.4 g, Protein 17.8 g, SaturatedFat 4.1 g, Sodium 1105.7 mg, Sugar 2.6 g

12 ounces ground pork
¼ head cabbage, shredded
1 egg
2 spring onions, sliced
1 tablespoon soy sauce
2 teaspoons sake
2 teaspoons mirin
2 teaspoons minced fresh ginger root
40 gyoza wrappers, or as needed
2 tablespoons vegetable oil
½ cup water
¼ cup rice wine vinegar
¼ cup soy sauce

SPICY PORK GYOZA

This recipe is definitely a dish you have to make and seriously don't be intimidated by the crimping... it's easier than you think!

Provided by Francine Lizotte

Categories     Other Main Dishes

Time 26m

Number Of Ingredients 16



Spicy Pork Gyoza image

Steps:

  • 1. In a large mixing bowl, combine pork, cabbage, chives, ginger, garlic, chili oil, sesame oil, Shaoxing cooking wine, soy sauce, sugar, salt and black pepper; stir until well blended. Cover with plastic wrap and transfer to the refrigerator for 1 hour.
  • 2. Scoop meat mixture and place it in the center of a wonton wrapper. Wet half of the edge with water and fold over. For crimping, make a small fold, pull slightly to the side and press down firmly; repeat until reach the other end. To make it look prettier, bend it to form a crescent shape. Place gyoza on a plate lightly floured. Keep filling until meat mixture is gone.
  • 3. In a non-stick skillet over medium-high heat, add canola oil. When hot, place gyoza in a circle, flat side down, and cook for 2 ½ to 3 minutes or until nicely browned. Pour in water, cover and steam for 3 minutes.
  • 4. Remove from the heat and serve immediately with gyoza sauce. Makes between 30 to 35 gyoza.
  • 5. To view this recipe, click on this link >>> https://www.youtube.com/watch?v=Vtkw98wGp4A or visit

1/2 c nira chives, finely chopped
1/2 lb ground pork
1 c green cabbage, finely chopped
1 Tbsp fresh ginger, minced
2 large cloves garlic, pressed
1 1/2 Tbsp chili oil, or more to taste
1/2 Tbsp sesame oil
1/2 Tbsp shaoxing cooking wine
1/2 Tbsp low-sodium soy sauce
1/2 tsp granulated sugar
1/4 tsp ground himalayan sea salt
freshly ground black pepper, to taste
30 wonton wrappers, or more if needed
2 Tbsp canola oil, or more if needed
2 Tbsp water
gyoza sauce, for serving

PORK GYOZA

Provided by Food Network Kitchen

Categories     appetizer

Time 20m

Number Of Ingredients 8



Pork Gyoza image

Steps:

  • In large bowl combine scallions, cabbage, ginger, and pork. Mix well with a fork and season with salt. Add egg white to bind mixture together. 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 heat oil. Brown dumplings in oil on one side. When bottoms are brown and crispy, add water. Cover pan and steam over medium heat for 8 - 10 minutes, until dumplings are cooked through. Serve with soy sauce for dipping.

2 scallions, minced
1 cup finely chopped green cabbage
1 tablespoon minced ginger
1/2 pound ground pork
Salt
1 egg white
3 tablespoons vegetable oil
1 package wonton skins

GYOZA

The funny thing about gyoza is that I never cooked them-until I moved to America. Back home I always went out for these extremely popular, garlic-infused pan-fried dumplings, which have a special place in the hearts of Japanese. When I arrived in America, gyoza was one of the comfort foods I missed the most, so I started cooking them at home. That's when I realized how easy it is to prepare perfect gyoza: they simply need a fragrant, juicy, flavor-packed filling; crispy skin on the bottom and silky skin on top; and a spicy dipping sauce. Now my kids and I love to make homemade gyoza together. This recipe is the classic pork-filled version that I grew up with. Keep in mind that you can conveniently freeze uncooked gyoza for up to a month. To prepare, follow the fry-steam technique below with the frozen dumplings-no need to defrost. Just extend the cooking time by 3 minutes. Note: You can also prepare this dish without pork belly. Just substitute more ground pork (1 pound total). But I love using pork belly here because it adds so much flavor and richness to the gyoza.

Yield makes 40 to 44 pieces, serves 8

Number Of Ingredients 28



Gyoza image

Steps:

  • Grind the pork belly using a meat grinder if you have one, or chop well with a chef's knife (do not use a food processor, which will turn the meat into a paste). Combine in a large bowl with the ground pork and refrigerate.
  • To make the sprouts, combine the mustard powder, water, soy sauce, vinegar, and sugar in a bowl, mix well, and set aside.
  • In a pot over high heat, bring 4 cups water and the salt to a boil. Add the bean sprouts. Remove from the heat when the water returns to a boil and the sprouts have floated to the surface. Drain through a fine-mesh strainer and combine with the mustard sauce. Set aside.
  • To make the dipping sauce, whisk together all the ingredients until the sugar dissolves. Refrigerate until ready to serve.
  • To make the filling, remove the stems from the cabbage leaves a by cutting a long V shape along the sides of the stems and discard. Arrange the leaves in a pile and cut into thirds lengthwise, then turn horizontally and cut into 1/8-inch-thick pieces. Mix well with 1/2 teaspoon of the kosher salt in a mixing bowl and let sit at room temperature for 20 minutes (the salt will draw out the excess moisture in the cabbage).
  • Meanwhile, lay a piece of plastic wrap on the counter and grate the peeled ginger over it. Pull up the sides of the plastic around the pile of ginger to create a small packet. Poke a small hole in the bottom of the packet with the tip of a knife and gently squeeze over a clean bowl to gather the ginger juices; continue squeezing until you have extracted 1 tablespoon of liquid. Mix with the chicken stock, sake, soy sauce, and sesame oil. Set aside.
  • Use a clean towel to wrap one-third of the cabbage and squeeze over the sink to drain, then place the cabbage on a cutting board. Repeat with the remaining cabbage. Roughly chop the drained cabbage and combine with the garlic chives, scallions, and grated garlic in a bowl.
  • Remove the pork from the refrigerator and mix well by hand until sticky, being careful to work quickly so the pork doesn't become warm. Slowly mix in the seasoned chicken stock. Once it is well combined, mix in the cabbage, sugar, the remaining 3/4 teaspoon salt, and the pepper.
  • To assemble, lay a gyoza skin on the counter. Place 1 scant tablespoon of the filling in the center. Using your index finger, run a thin layer of water along half of the inner rim and press both sides together to create a tight seal, forming the shape of a half circle. Make four tucks along the edge of the dumpling and set upright on a plate or baking sheet to create a flat bottom. Repeat with the remaining gyoza skins and filling.
  • To cook, place a medium nonstick sauté pan over high heat and add 1 tablespoon of the vegetable oil. Add 8 to 10 gyoza to the pan, flat side down. When the bottoms have caramelized, in 1 to 1 1/2 minutes, add 1/4 cup of the water and cover with a lid. Decrease the heat to medium and cook, covered, until the water has evaporated, 3 to 4 minutes. Uncover the pan and drizzle 1 teaspoon of the oil on the gyoza and continue to cook until the bottoms become crisp, about 2 minutes. Transfer the gyoza to a serving platter with the browned side on display. Repeat with the remaining gyoza, water, and oil.
  • To serve, arrange 5 gyoza on an appetizer plate with the browned side facing up. Place 1/3 cup of the mustard bean sprouts next to the gyoza and serve with 2 tablespoons of the dipping sauce in a cup.

6 ounces pork belly
10 ounces ground pork (I prefer ground pork loin)
2 teaspoons dry mustard powder
2 teaspoons water
2 teaspoons Japanese soy sauce
2 teaspoons rice wine vinegar
1 teaspoon sugar
2 tablespoons salt
8 ounces bean sprouts
1/2 cup Japanese soy sauce
1/4 cup rice wine vinegar
1 teaspoon hot chili oil
2 teaspoons sugar
7 leaves cabbage
1 1/4 teaspoons kosher salt
1 (3-inch) piece fresh ginger, peeled
1/4 cup chicken stock
2 tablespoons sake
3 tablespoons Japanese soy sauce
2 tablespoons sesame oil
1/2 cup minced garlic chives (discard bottom inch)
1/4 cup minced scallions, both white and green parts
1/2 teaspoon grated garlic (2 cloves)
1/2 tablespoon sugar
Pinch of freshly ground black pepper
1 (10-ounce) package gyoza skins (about 50 skins; I prefer Japanese gyoza skins, but you can use Chinese varieties if necessary)
1 to 1 1/4 cups water
1/3 to 1/2 cup vegetable oil

PORK DUMPLINGS (GYOZA)

Make and share this Pork Dumplings (gyoza) recipe from Food.com.

Provided by evelynathens

Categories     Lunch/Snacks

Time 37m

Yield 30 (approximately) dumplings

Number Of Ingredients 15



Pork Dumplings (gyoza) image

Steps:

  • Cook cabbage for 1-2 minutes in enough water to cover the bottom of the pan.
  • Remove from heat and drain water.
  • Saute pork in olive oil until cooked.
  • Add ginger, garlic, sesame seeds, onions, chestnuts, cabbage, soy, corn starch and mix until blended and remove from heat.
  • Brush wonton wrapper with egg white and add one spoonful of meat mixture.
  • Fold bottom of wrapper over top and seal into a half crescent.
  • Tighten seal with fingers.
  • Shallow fry dumplings in peanut oil at medium heat flipping over once, until browned on one side.
  • Serve with dipping sauce.
  • To make dipping sauce: Mix together and serve with dumplings.

8 ounces ground pork (or any other meat/fish filling)
1 tablespoon minced ginger
1 tablespoon minced garlic
2 tablespoons finely chopped green onions
1 cup of finely chopped napa cabbage
1/4 cup water chestnut, chopped
2 tablespoons soy sauce
2 teaspoons cornstarch
1 tablespoon olive oil
1 package wonton wrappers or 1 package gyoza skins
1 egg white
3 tablespoons peanut oil
1 teaspoon sesame oil
3 tablespoons soy sauce
1 tablespoon toasted sesame seeds

SPICY PORK GYOZA

This recipe is definitely a dish you have to make and seriously don't be intimidated by the crimping... it's easier than you think! VIDEO https://www.youtube.com/watch?v=Vtkw98wGp4A

Provided by CLUBFOODY

Categories     Asian

Time 31m

Yield 30 gyoza

Number Of Ingredients 15



SPICY PORK GYOZA image

Steps:

  • In a large mixing bowl, combine pork, cabbage, chives, ginger, garlic, chili oil, sesame oil, Shaoxing cooking wine, soy sauce, sugar, salt and black pepper; stir until well blended. Cover with plastic wrap and transfer to the refrigerator for 1 hour.
  • Scoop meat mixture and place it in the center of a wonton wrapper. Wet half of the edge with water and fold over. For crimping, make a small fold, pull slightly to the side and press down firmly; repeat until reach the other end. To make it look prettier, bend it to form a crescent shape. Place gyoza on a plate lightly floured. Keep filling until meat mixture is gone.
  • In a non-stick skillet over medium-high heat, add canola oil. When hot, place gyoza in a circle, flat side down, and cook for 2 ½ to 3 minutes or until nicely browned. Pour in water, cover and steam for 3 minutes.
  • Remove from the heat and serve immediately with gyoza sauce. Makes between 30 to 35 gyoza.

Nutrition Facts : Calories 55.8, Fat 2.9, SaturatedFat 0.7, Cholesterol 6.2, Sodium 78.8, Carbohydrate 5.1, Fiber 0.3, Sugar 0.2, Protein 2.2

1/2 cup nira chives, finely chopped
1/2 lb ground pork
1 cup green cabbage, finely chopped
1 tablespoon ginger, minced
2 garlic cloves, pressed
1 1/2 tablespoons chili oil (or to taste)
1/2 tablespoon sesame oil
1/2 tablespoon shaoxing cooking wine
1/2 tablespoon low sodium soy sauce
1/2 teaspoon granulated sugar
1/4 teaspoon sea salt
1/4 teaspoon black pepper (or to taste)
30 wonton wrappers (or more if needed)
2 tablespoons canola oil (or more if needed)
2 tablespoons water

GYOZA SAUCE

Use this slightly-spicy Japanese dipping sauce for pot stickers or spring rolls.

Provided by Rebecca Friedman

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 30m

Yield 16

Number Of Ingredients 7



Gyoza Sauce image

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, Carbohydrate 1 g, Fat 0.3 g, Fiber 0.2 g, Protein 0.5 g, Sodium 266 mg, Sugar 0.2 g

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
⅓ cup thinly sliced green onions
1 teaspoon sesame oil

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