Deep-fried Gyoza Recipe
deep-fried pork dumpling with garlic gyoza sauce
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Ingredients
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Dumpling Dough
Filling
Gyoza Sauce
For Frying
Method
Dumpling Dough
- 1
Prepare the Dough
In a large mixing bowl, combine all-purpose flour and salt. Gradually add boiling water while stirring with chopsticks or a fork until a shaggy dough forms. Allow the dough to cool slightly.
- 2
Knead the Dough
Once the dough is cool enough to handle, knead it on a lightly floured surface for about 5 minutes until smooth. Cover with a damp cloth and let it rest for at least 30 minutes.
Filling
- 3
Mix the Filling
In a large bowl, combine ground pork, minced garlic, minced ginger, chopped green onions, soy sauce, sesame oil, salt, and pepper. Mix well until all ingredients are incorporated.
Assemble the Gyoza
- 4
Roll the Dough
After the dough has rested, divide it into small balls (about 1 inch in diameter). Roll each ball into a thin circle (about 3 inches in diameter) on a lightly floured surface.
- 5
Fill the Dumplings
Place about 1 tablespoon of filling in the center of each dough circle. Moisten the edge with water, fold the dough over to create a half-moon shape, and pinch the edges to seal tightly.
Fry the Gyoza
- 6
Heat the Oil
In a large skillet or frying pan, heat the vegetable oil over medium heat until hot.
- 7
Fry the Gyoza
Add the gyoza to the hot oil in batches, frying for about 3-4 minutes on each side until golden brown and crispy. Remove and drain on paper towels.
Prepare the Gyoza Sauce
- 8
Mix the Sauce
In a small bowl, combine soy sauce, rice vinegar, sesame oil, chili oil, and minced garlic. Stir well to mix all ingredients.