Gyoza And Hoisin Sauce Food
SUPER QUICK GYOZA SAUCE (JUST 4 INGREDIENTS!)
A quick and easy dumpling dipping sauce you can serve with Japanese gyoza or potstickers. Just 4 ingredients, with extra ideas to make it your own. Use it with your favourite homemade or store-bought dumplings.
Provided by Wandercooks
Categories Condiment
Time 1m
Number Of Ingredients 7
Steps:
- In a small dipping bowl add your soy sauce, rice wine vinegar, sesame oil and chilli flakes.
- Add any optional extras, give one final mix and serve with hot gyoza.
Nutrition Facts : Calories 54 kcal, Carbohydrate 2 g, Protein 2 g, Fat 5 g, SaturatedFat 1 g, Sodium 1022 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
FRIED PORK GYOZA WITH DIPPING SAUCE
Yummy side dish or appetizer can be made ahead and reheated in the oven. Store dipping sauce in the refrigerator for up to 1 week. You can also serve these with ready-made sweet chili sauce.
Provided by Mama Fresh
Categories Appetizers and Snacks Wraps and Rolls
Time 2h15m
Yield 100
Number Of Ingredients 22
Steps:
- Combine water chestnuts, green onions, egg, pineapple, gochujang, parsley, hoisin sauce, Sriracha sauce, sesame oil, black pepper, ginger, and fish sauce in a food processor. Pulse until finely chopped and well combined. Add sausage and pulse filling until just combined.
- Place 4 gyoza wrappers at a time on a clean, flat surface. Fill a small bowl with water. Add about a 1/2 tablespoon of filling to the center of each wrapper. Moisten 1/2 the circumference of each wrapper using a wet finger. Quickly fold each wrapper in half and pinch 5 to 6 pleats along the edge to seal. Place filled gyoza on a plate and cover with a moist paper towel to prevent drying out. Continue with remaining wrappers and filling.
- Whisk rice vinegar, soy sauce, green onions, sesame oil, red pepper flakes, garlic, and ginger root together in a bowl. Allow dipping sauce to sit at least 15 minutes before serving.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Fry gyoza 3 or 4 at a time in the hot oil until lightly golden brown, about 3 minutes per batch. Serve immediately with dipping sauce.
Nutrition Facts : Calories 25.5 calories, Carbohydrate 4.5 g, Cholesterol 2.5 mg, Fat 0.5 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 86.8 mg, Sugar 0.2 g
WAGAMAMA'S GYOZA SAUCE
Gyoza is a staple Japanese dipping sauce for dumplings, but is also used in many recipes. This recipe comes from the Wagamama restaurant and will keep in the fridge for a few weeks
Provided by JustEmma
Categories Sauces
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- Put the sugar and vinegar in pan over a low heat and stir until sugar is dissolved.
- Mash the garlic and chili together with a sprinkling of salt until it forms a mash.
- Combine all the ingredients together, give a good mix and bottle up when cooled.
Nutrition Facts : Calories 304, Fat 9.4, SaturatedFat 1.3, Sodium 12070.5, Carbohydrate 34.5, Fiber 2.2, Sugar 24.3, Protein 23.4
GYOZA SAUCE
The addictive Gyoza (dumpling) sauce is usually sold premade in bottles at the Asian food store. We love it so much, and go through it so quickly, that I had to find a recipe to make at home. This is a very basic recipe, so feel free to adjust amounts to your taste, or add ingredients like garlic, ginger, wasabi & green onions. If the sauce has too much "bite" from the vinegar, add a pinch of sugar. This is also good with a splash of hot chili oil, if you're so inclined. Enjoy!
Provided by DangerBun
Categories Sauces
Time 3m
Yield 1 batch
Number Of Ingredients 5
Steps:
- Mix all ingredients.
- Stores well in the refrigerator for months.
- Please Note: If you add fresh ingredients (like ginger or garlic), you may only be able to store the sauce for a week or two.
HOISIN SAUCE
Make your own hoisin sauce to serve with Chinese dishes. Super versatile, it works as a glaze for meat, as a dipping sauce or a sauce for stir-fries
Provided by cmangan
Categories Condiment
Time 5m
Yield Makes 80 ml (6 servings)
Number Of Ingredients 8
Steps:
- Put all the ingredients into a food processor or jug and blitz with a stick blender until smooth. Will keep in an airtight container in the fridge for up to three weeks.
Nutrition Facts : Calories 65 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 0.4 grams fiber, Protein 2 grams protein, Sodium 1.4 milligram of sodium
GYOZA DIPPING SAUCE
One of my favorite things about ordering Gyoza from a restaurant is that little container of dipping sauce that comes with them. I know that Gyoza requires little of that sauce for it to be delicious but I could dip, dunk, or pour this sauce on just about everything from egg-rolls to sushi. NOTE: You can find Mirin in Whole Foods, or if you're in a pinch use 1/8 teaspoon sugar mixed with 2 Tablespoons Sherry
Provided by My C.
Categories Sauces
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients together and place in fridge.
- Sauce will get better as it sits, so allow 30-1hr before serving, or not -- either way it's delish!
Nutrition Facts : Calories 43.8, Fat 0.1, Sodium 2061.7, Carbohydrate 6.2, Fiber 0.4, Sugar 3.2, Protein 4.1
GYOZA SAUCE
Make and share this Gyoza Sauce recipe from Food.com.
Provided by Ocean
Categories Sauces
Time 3m
Yield 1/4 cup, 2 serving(s)
Number Of Ingredients 4
Steps:
- Just mix all ingredients together and use as dip. You also may adjust hot chili sauce to taste.
Nutrition Facts : Calories 17.2, Sodium 1570.6, Carbohydrate 1.7, Fiber 0.3, Sugar 0.6, Protein 2.9
STEAMED DUMPLINGS WITH GINGER HOISIN SAUCE
What could be better than steamed dumplings? The sauce is a product of trial and error. My old boss made the best dipping sauce for dumplings, and he told me the ingredients, but not the quantities (hehe). This is pretty close. I am often lazy and buy frozen dumplings and then just make the accompanying sauce.
Provided by canarygirl
Categories Pork
Time 50m
Yield 4-5 serving(s)
Number Of Ingredients 16
Steps:
- In a small bowl combine pork, onions, garlic, sesame oil, salt and pepper.
- Fill each wrap with a small spoonful of the pork mixture and seal with water, pressing edges and folding a bit to "ruffle" them.
- Heat water to boiling, and place bamboo steamer (or sieve) lined with a large cabbage or lettuce leaf (to prevent sticking) over the pot.
- Reduce heat to medium.
- Place dumplings in a single layer (not touching each other) on leaf, cover and steam for 20 minutes or so--until cooked through.
- Meanwhile, make sauce.
- In a small bowl, mix soy sauce, vinegar, hoisin, sesame oil and sugar; set aside.
- In a small sauce pan, heat oil, and sauté garlic and ginger until barely golden.
- Add soy mixture and heat through.
- If desired, whisk cornstarch and water to make a slurry and use this to thicken the sauce.
- Thickening the sauce allows for better coating of the dumplings while dipping, but is not necessary.
- Garnish with chopped green onions and sesame seeds.
- Serve hot dumplings with sauce.
Nutrition Facts : Calories 478.3, Fat 16.1, SaturatedFat 5.1, Cholesterol 61.2, Sodium 1604, Carbohydrate 56.2, Fiber 2.2, Sugar 3.8, Protein 25.4
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