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 Gyoza Filling
- 1
Mix Ingredients
In a large bowl, combine ground pork, green onions, minced garlic, grated ginger, soy sauce, sesame oil, salt, and black 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 of the wrapper with water, fold it in half to create a half-moon shape, and press the edges to seal. Repeat with remaining wrappers and filling.
Make Sweet Chili Slaw
- 3
Combine Slaw Ingredients
In a separate bowl, add shredded cabbage, julienned carrot, red bell pepper, and chopped cilantro. Toss to combine.
- 4
Dress the Slaw
Drizzle sweet chili sauce and rice vinegar over the slaw mixture. Season with salt to taste and mix thoroughly.
Prepare Black Garlic Vinaigrette
- 5
Mix Vinaigrette Ingredients
In a small bowl, whisk together minced black garlic, olive oil, red wine vinegar, honey, salt, and black pepper to taste until well combined.
Fry Crispy Garlic
- 6
Heat Oil
In a small saucepan, heat vegetable oil over medium heat.
- 7
Fry Garlic
Add thinly sliced garlic to the hot oil and fry until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
Cook Gyozas
- 8
Pan-Fry Gyozas
In a large skillet, heat a bit of oil over medium-high heat. Add the gyozas and cook for 2-3 minutes until the bottoms are golden brown.
- 9
Steam Gyozas
Add a splash of water to the skillet, cover, and let steam for about 5-7 minutes until the pork is cooked through.
Serve
- 10
Plate and Drizzle
Serve the gyozas with a side of sweet chili slaw, drizzle with black garlic vinaigrette, and top with crispy garlic.