Best Spicy Pork Gyoza Recipes

Spicy Pork Gyoza image

Provided by Francine Lizotte

Time 26m

Number Of Ingredients 16

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

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

SPICY PORK GYOZA image

Provided by CLUBFOODY

Categories Asian

Time 31m

Yield 30 gyoza

Number Of Ingredients 15

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

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