Ingredients
- Gyoza:
- 4 ounces water chestnuts, drained
- 3 green onions
- 1 egg, lightly beaten
- 2 ounces canned pineapple, drained
- 1 ½ tablespoons gochujang (Korean hot pepper paste)
- ½ tablespoon dried parsley
- 1 teaspoon hoisin sauce
- ½ teaspoon Sriracha sauce
- ½ teaspoon sesame oil
- ¼ teaspoon ground black pepper
- ¼ teaspoon grated fresh ginger
- ¼ teaspoon fish sauce
- 1 (12 ounce) package sausage (such as Old Folks®)
- 2 (12 ounce) packages round gyoza wrappers
- Dipping Sauce:
- ½ cup rice vinegar
- ½ cup low-sodium soy sauce
- ½ teaspoon crushed red pepper flakes
- 1 clove garlic, minced
- ½ teaspoon minced fresh ginger root
- vegetable oil for frying
Why This Recipe Is So Loved
Cooking Tips You Should Know
- Use a non-stick pan and enough oil to get a crispy bottom without burning the wrapper.
- Cover the pan with a lid while cooking to steam the gyoza and ensure the filling cooks through evenly.
Step 1
Combin the water chestnuts, green onions, egg, pineapple, gochujang, parsley, hoisin sauce, Sriracha, sesame oil, black pepper, ginger, and fish sauce in a food processor. Pulse everything until it’s finely chopped and well mixed. Then add the sausage and pulse just enough to bring it all together—don’t overdo it.
Step 2
Lay out about four gyoza wrappers on a clean surface. Have a small bowl of water nearby to help seal the edges. Spoon about half a tablespoon of filling into the center of each wrapper. Dip your finger in the water and moisten one half of the wrapper’s edge. Fold the wrapper over the filling, then pinch and pleat along the edge to seal them up nicely. Place the finished gyoza on a plate and cover with a damp paper towel so they don’t dry out. Keep going until all the filling and wrappers are used.
Step 3
For the dipping sauce, whisk together rice vinegar, soy sauce, green onions, sesame oil, red pepper flakes, garlic, and fresh ginger in a small bowl. Let it sit for at least 15 minutes so the flavors can meld.
Step 4
Heat oil in a deep fryer or a large saucepan to about 375°F (190°C). Fry the gyoza in small batches—three or four at a time—until they turn a light golden brown, which should take around three minutes. Serve them hot with the dipping sauce on the side.
