Seared Pork Gyozas Recipe
sweet chili slaw, black garlic vinaigrette, crispy garlic
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Ingredients
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Gyoza Filling
Sweet Chili Slaw
Black Garlic Vinaigrette
Crispy Garlic
Method
Prepare the Gyoza Filling
- 1
Mix the Filling
In a large bowl, combine the ground pork, chopped green onions, minced garlic, grated ginger, soy sauce, sesame oil, salt, and pepper. Mix well until all ingredients are evenly incorporated.
- 2
Fill Gyoza Wrappers
Take a gyoza wrapper and place about 1 tablespoon of the pork mixture in the center. Moisten the edges with water and fold the wrapper in half to create a half-moon shape. Pinch the edges to seal. Repeat with remaining wrappers and filling.
Make Sweet Chili Slaw
- 3
Combine Slaw Ingredients
In a medium bowl, mix the shredded cabbage and carrot. In a small bowl, whisk together the sweet chili sauce, rice vinegar, olive oil, and salt. Pour the dressing over the slaw and toss to combine.
Prepare Black Garlic Vinaigrette
- 4
Mix Vinaigrette
In a small bowl, combine the minced black garlic, olive oil, balsamic vinegar, salt, and pepper. Whisk until well blended.
Fry Crispy Garlic
- 5
Fry Garlic
In a small saucepan, heat the vegetable oil over medium heat. Add the thinly sliced garlic and fry until golden brown and crispy. Remove the garlic with a slotted spoon and drain on paper towels.
Cook Gyozas
- 6
Sear the Gyozas
In a large skillet, heat a tablespoon of oil over medium-high heat. Add the gyozas in batches, cooking for about 2-3 minutes until the bottoms are golden brown.
- 7
Steam the Gyozas
Carefully add about 1/4 cup of water to the skillet and immediately cover with a lid. Steam the gyozas for 5-6 minutes until cooked through.
Serve
- 8
Plate the Dish
Serve the gyozas on a plate with a side of sweet chili slaw, drizzled with the black garlic vinaigrette, and topped with crispy garlic.
