Pork Pot Stickers: Gyoza

Name: Pork Pot Stickers: Gyoza
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: Chinese, Asian
Ingredients: 2 liters canola oil, as needed for deep frying; 2 Tbsps cornstarch; 1 Tbsp peeled minced fresh ginger root; 1 Tbsp grape seed oil; 340 grams ground pork; 72 round wonton skins (approximately 3-inches in diameter); 12 servings Salt and freshly ground black pepper; 3 scallions, white and tender green parts only, sliced thinly on the bias; 2 Tbsps soy sauce, plus more for serving, warmed; 2 Tbsps water

Need a gluten free and dairy free side dish? Pork Pot Stickers: Gyoza could be a tremendous recipe to try. One portion of this dish contains approximately 9g of protein, 26g of fat, and a total of 273 calories. This recipe serves 12. Head to the store and pick up salt and pepper, ground pork, grape seed oil, and a few other things to make it today. From preparation to the plate, this recipe takes around 30 minutes.

Instructions

Boil wonton skins in a large pot of water until al dente and drain well,

Ingredients you will need

Water

Equipment you will use

Pot

Lay the wonton skins out on a waxed paper surface.

Heat the oil in a deep fryer to 375 degrees F or as instructed by the manufacturer for similar foods.

Ingredients you will need

Cooking Oil

Equipment you will use

Deep Fryer

Heat the grape seed oil in a skillet over medium-high heat until it shimmers, add the pork and season with salt and pepper. Cook until it begins to brown, stirring often. Spoon off any excess fat from the pan and add the scallions, ginger, and soy sauce. Cook until flavors are well integrated.

Ingredients you will need

Salt And Pepper

Grape Seed Oil

Green Onions

Soy Sauce

Ginger

Pork

Equipment you will use

Frying Pan

Remove from heat and let rest.

Create a slurry in a small bowl by gradually whisking 2 tablespoons water into the cornstarch.

Ingredients you will need

Corn Starch

Water

Equipment you will use

Whisk

Bowl

Spoon 1 teaspoon of the cooked pork mixture onto each of the wontons. Fold each over to enclose and seal the edges shut with the cornstarch slurry.

Ingredients you will need

Cooked Pork

Corn Starch

Add the filled wontons to the basket of a deep fryer in batches to keep them from being overcrowded and possibly sticking together. Fry for 2 to 3 minutes until golden brown and drain on paper towels.

Equipment you will use

Paper Towels

Deep Fryer

Serve warm with soy sauce.

Ingredients you will need

Soy Sauce

Equipment

Ingredients

Servings:

2liters

canola oil, as needed for deep frying 2Tbsps

cornstarch 1Tbsp

peeled minced fresh ginger root 1Tbsp

grape seed oil 340grams

ground pork 72

round wonton skins (approximately 3-inches in diameter)12servings

Salt and freshly ground black pepper 3

scallions, white and tender green parts only, sliced thinly on the bias 2Tbsps

soy sauce, plus more for serving, warmed 2Tbsps

water

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are great choices for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try The Winery of Good Hope Bush Vine Chenin Blanc. Reviewers quite like it with a 5 out of 5 star rating and a price of about 14 dollars per bottle.