Best Gyoza Dipping Sauce Recipes

FRIED PORK GYOZA WITH DIPPING SAUCE

Steps:

• Combine water chestnuts, green onions, egg, pineapple, gochujang, parsley, hoisin sauce, Sriracha sauce, sesame oil, black pepper, ginger, and fish sauce in a food processor. Pulse until finely chopped and well combined. Add sausage and pulse filling until just combined.
• Place 4 gyoza wrappers at a time on a clean, flat surface. Fill a small bowl with water. Add about a 1/2 tablespoon of filling to the center of each wrapper. Moisten 1/2 the circumference of each wrapper using a wet finger. Quickly fold each wrapper in half and pinch 5 to 6 pleats along the edge to seal. Place filled gyoza on a plate and cover with a moist paper towel to prevent drying out. Continue with remaining wrappers and filling.
• Whisk rice vinegar, soy sauce, green onions, sesame oil, red pepper flakes, garlic, and ginger root together in a bowl. Allow dipping sauce to sit at least 15 minutes before serving.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Fry gyoza 3 or 4 at a time in the hot oil until lightly golden brown, about 3 minutes per batch. Serve immediately with dipping sauce.

PORK GYOZA WITH GINGER DIPPING SAUCE

Steps:

• For the ginger dipping sauce: Combine the soy sauce, vinegar, sesame oil, sugar and ginger in a small bowl and set aside.
• For the filling: Mix together the pork, egg, sesame oil, ginger, garlic, scallion, soy sauce, vermouth, cornstarch, sugar and 1/2 teaspoon salt in a bowl and refrigerate for 20 minutes.
• To make the gyoza: Place a small bowl of cool water by your work surface. Working with one wrapper at a time and keeping the rest tightly wrapped, put a wrapper on your work surface and brush the edges with water using your finger or a small pastry brush. Put a mounded teaspoon of filling in the center of the wrapper, spreading it out into a football shape. Bring the edges of the wrapper together, resting the dumpling base on your work surface. Seal the edges by making 4 to 6 pleats on the side facing you and pressing the edges together. (Only 1 side should be pleated.) Set aside, cover with a damp paper towel and repeat with the remaining wrappers and filling.
• To cook the gyoza: Heat 2 tablespoons of the vegetable oil in a large nonstick skillet over medium-high heat until it shimmers. Quickly arrange half the gyoza, bottom-side down in the skillet, and cook until beginning to brown on the bottom, about 1 minute. Add 2/3 cup water to the skillet (it will spatter), cover tightly and let the gyoza cook until the skins are tender, about 6 minutes. Remove the lid and cook until the liquid has cooked off and the gyoza are crisp and brown on the bottom, about 4 minutes. Repeat with the remaining vegetable oil and dumplings. Serve hot with the ginger dipping sauce.

JAPANESE GYOZA DIPPING SAUCE

Steps:

• In a small pot stir brown sugar and sesame seed oil over med-low heat until sugar melts. Stir in teriyaki sauce and ginger and bring to a simmer. Take off heat. Pour into a sauce bowl and sprinkle with scallions. Serve with gyoza.

GYOZA DIPPING SAUCE

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!

GYOZA OR POT STICKER DIPPING SAUCE

Steps:

• Combine all ingredients together.
• Serve.

BEEF GYOZA WITH BLACK VINEGAR DIPPING SAUCE

Steps:

• Mix the sauce ingredients with 2 tablespoons of hot water and set aside.
• Mix beef, tamari, oils, ginger, chives and cabbage.
• Place 1 heaped teaspoon on each wrapper, brush the edges with water and fold over. Use your fingers to crimp the edges and stand - crimped edge up - on a lined tray.
• Heat a thin layer of oil in a pan until nearly smoking, then take off heat and arrange gyoza, touching, in a circular pattern.
• Cook over med heat for 1-2 minutes until base is browned, drizzle with 125ml hot water, cover and cook another 3-4 minutes - not letting the pan cook dry.
• Remove from heat, uncover and let stand for a couple of minutes so gyoza come away from pan.
• Invert them onto a plate and serve topped with shredded spring onion and ginger alonside the dipping sauce.

VEGETARIAN GYOZA WITH SPICY DIPPING SAUCE

Steps:

• To prepare sauce, combine first 4 ingredients; set aside.
• To prepare filling, heat a large non-stick skillet coated with cooking spray over medium-high heat. Add mushrooms; cook 3 minutes or until moisture evaporates, stirring frequently. Add cabbage; cook 3 minutes or until softened, stirring frequently. Stir in 2 tablespoons green onions and next 6 ingredients (2 tablespoons green onions through garlic); simmer 2 minutes. Remove from heat; set aside.
• Working with 1 wrapper at a time, spoon 2 teaspoons mushroom mixture into center of wrapper. Fold in half. Fold top edge of wrapper at 1/2-inch intervals to form pleats, pressing against bottom edge to seal. Place dumplings, pleated sides down, on a large baking sheet dusted with flour; cover loosely with towel to prevent drying.
• Line each tier of a 2-tiered (10-inch) bamboo steamer with 3 lettuce leaves. Arrange 6 dumplings, 1-inch apart, in each steamer basket. Stack tiers; cover with steamer lid. Add water to a large skillet to a depth of 1 inch; bring to a boil. Place steamer in pan, and steam dumplings 5 minutes. Remove dumplings from steamer. Repeat procedure with remaining lettuce and dumplings.
• Heat 1 1/2 teaspoons oil in a large non-stick skillet over medium-high heat. Add 12 dumplings; cook 1 1/2 minutes on each side or until browned. Repeat procedure 3 times with remaining oil and dumplings. Serve with sauce.

GYOZA WITH TURKEY AND SOY DIPPING SAUCE

Steps:

• In large bowl, mix cabbage and salt. Allow to rest 15 minutes. Place cabbage in strainer, and squeeze out excess water.
• Meanwhile, beat Dipping Sauce ingredients in small bowl with whisk. Set aside.
• In large bowl, mix turkey, garlic, scallion, 2 teaspoons brown sugar, the miso paste and chili garlic paste. Add drained cabbage, and stir mixture 2 to 3 minutes to soften cabbage and thoroughly combine filling ingredients.
• Place 1/2 cup water in small bowl. Place 1 teaspoon turkey cabbage mixture in center of 1 dumpling wrapper. Using finger, moisten edge of half of the wrapper, and fold other half over filling. Seal by pinching edges together. If desired, press edges together with fork. Repeat until all wrappers are filled.
• In 10-inch (regular, not nonstick) skillet, heat 1 teaspoon of the oil over medium heat until hot. Place half of the dumplings in skillet, and cook 3 minutes or until browned on one side. Turn and pour in 2 tablespoons water, and cover pan. Cook about 3 minutes or until all water evaporates and filling is thoroughly cooked. Gently remove from skillet using metal spatula. Repeat with other half of the dumplings, oil and water. Serve with dipping sauce.