Deep Fried Gyoza
Ingredients
Pork Filling:
2lb ground pork (ideally 30% fat for juiciness)
2 cups finely chopped
2 tbsp Kikkoman Soy Sauce
2 tsp sesame oil
2 tsp grated ginger
a pinch of salt and white pepper
Frying Oil: Neutral, oil with a high smoke point, such as vegetable, canola, or peanut oil.
Dipping Sauce:
1/4 cup Kikkoman Soy Sauce
1 tbsp brown sugar
3 tbsp boiled water / bottled water
5 cloves minced garlic
1 pc red chili
1 stalk of chopped scallions (green part only)
2 packs of potsticker dumpling wrapper or gyoza wrapper
Preparation
2 cups finely chopped
2 tbsp Kikkoman Soy Sauce
2 tsp sesame oil
2 tsp grated ginger
a pinch of salt and white pepper
Prepare the Filling:
In a large bowl, combine the ground pork and seasonings. Mix well. Fold in the cabbage, ginger and scallions.
Mix all the ingredients well. Cover with a cling wrap and let the flavors come together.
Refrigerate for 2 to 4 hours.
Assemble:
Place 1 tsp of filling in the center of a wrapper.
Moisten the edges with a water. Fold into a half-moon shape and press firmly to seal the edges.
Remove any air pockets, this prevents them from bursting in the oil.
Heat the oil: Fill a wok or deep pot with at least 2-3 inches of oil. Heat up to 350℉ (175℃).
Deep-fry: Carefully lower dumplings into the oil one at a time. Fry for 3-5 minutes, turning occasionally, until they are an even golden brown.
Drain: Use a slotted spoon or spider strainer to remove them. Drain on paper towels to maintain crispness.
1 tbsp brown sugar
3 tbsp boiled water / bottled water
5 cloves minced garlic
1 pc red chili
1 stalk of chopped scallions (green part only)
Prepare the dip: Mix all the ingredients for the dip in a bowl. Stir until sugar dissolves.
Serve with the deep fired gyoza.
