Lemongrass Gyoza Pot Stickers Dumplings Recipes

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GYOZA DUMPLINGS RECIPE BY TASTY



Gyoza Dumplings Recipe by Tasty image

Here's what you need: minced pork, sake, salt, sugar, garlic, ginger, soy sauce, sesame oil, potato starch, cabbage, chinese chive, gyoza skin, water, potato starch, sesame oil, soy sauce, vinegar, chili oil, gyoza sauce

Provided by Spencer Kombol

Categories     Sides

Yield 30 dumplings

Number Of Ingredients 19

5.3 oz minced pork
1 teaspoon sake
½ teaspoon salt
1 teaspoon sugar
1 clove garlic, grated
1 ginger, grated
1 tablespoon soy sauce
1 teaspoon sesame oil
1 teaspoon potato starch
7 oz cabbage, minced
0.7 oz chinese chive, minced
30 sheets gyoza skin
⅓ cup water
2 teaspoons potato starch
sesame oil
soy sauce
vinegar
1 cup chili oil
gyoza sauce

Steps:

  • Put pork, sake, salt, and sugar in a bowl. Mix until meat is sticky.
  • Combine garlic, ginger, soy sauce, sesame oil, potato starch, cabbage, and chive. Mix them very well in a bowl.
  • Scoop a spoonful of filling onto the middle of the gyoza skin.
  • Apply water for skin edge with your finger. Fold in half and pinch pleats into the edges, then wrap up.
  • Heat sesame oil in the pan and lay gyoza in single layer. Keep on medium heat for 2 minutes.
  • When gyoza turns brown, pour in slurry and put the lid on. Steam for 3 minutes.
  • Take off the lid, put more sesame oil and cook over low heat.
  • Cover a pan with a plate, turn over a pan.
  • Enjoy!

Nutrition Facts : Calories 93 calories, Carbohydrate 1 gram, Fat 9 grams, Fiber 0 grams, Protein 1 gram, Sugar 0 grams

PORK GYOZA (POT STICKER DUMPLINGS)



Pork Gyoza (Pot Sticker Dumplings) image

These fried, then steamed, dumplings are incredibly morish- I have eaten 12 and looked for more! The portion below makes about 45-50 dumplings. I normally freeze half of the mixture. It never stays in the freezer too long! If you have ginger oil, add it to the frying oil for extra flavour.

Provided by Ferng

Categories     Pork

Time 30m

Yield 25 serving(s)

Number Of Ingredients 13

400 g ground pork
2 spring onions
1 egg, beaten
1 1/2 inches minced ginger
1 tablespoon sweet chili sauce
1 tablespoon light soy sauce
1/2 teaspoon sesame oil
25 dumpling wrappers
vegetable oil (for frying)
1 teaspoon soy sauce
1 teaspoon rice wine vinegar
3 drops sesame oil
minced ginger (to garnish)

Steps:

  • Mix the pork, spring onions, ginger, egg, chili sauce, soy sauce and seasame oil in a food processor. This is your dumpling filling.
  • Wet the edges of the dumpling wrappers with water, put a dollop of filling in the center and press and fold the edges together to seal.
  • Heat the vegetable oil for frying- you can also add a few drops of ginger and sesame oil to this for extra flavour. About 2 tablespoons in total is ample.
  • Fry about 12 dumplings at a time in the oil, turning to brown. When they have been frying for about 2 minutes, add 0.5 cup of water to the pan and cook until the water is absorbed. I normally cover the pan for the first two minutes of this cooking time to ensure they are well steamed.
  • Remove and served with the dipping sauce.
  • For the sauce:.
  • Combine the sauce ingredients and garnish with the chopped ginger.

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