Fried Pork Dumplings Accompanied by Dipping Sauce

Ingredients 0/22

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 combine without overprocessing.

Step 2

Lay out about four gyoza wrappers on a clean, flat surface. Fill a small bowl with water to help seal the dumplings. Spoon roughly 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 it over to create a half-moon shape and pinch 5 or 6 pleats along the edge to seal them tight. Place the finished dumplings on a plate and cover with a damp paper towel so they don’t dry out. Keep going until you’ve used all the wrappers and filling.

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 meld.

Step 4

Heat oil in a deep fryer or a large pot to 375°F (190°C). Fry the gyoza in small batches—about three or four at a time—until they’re golden brown and crispy, which should take around 3 minutes. Drain them on paper towels and serve right away with the dipping sauce.