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Pork Gyoza

With Chili Crisp Dipping Sauce

Cook Time 15 Minutes

Serves 4

  • 1 small head bok choy, finely chopped
  • 1 cup leftover pulled pork, finely chopped
  • 1/4 cup soy sauce
  • 2 tablespoons mirin
  • 3 cloves garlic, minced
  • 1 (1inch) piece ginger, grated, about 1 tablespoon
  • 2 tablespoons water or leftover cooking liquid from the pork
  • 1 (12-ounce) package round dumpling, wonton, or gyoza wrappers
  • 1/2 cup soy sauce
  • 2 tablespoons chili crunch or chili crisp
  • 2 green onions, thinly sliced

Combine the bok choy, pork, soy sauce, mirin, garlic, ginger, and water in a a medium mixing bowl until sticky. Use a fingertip to wet the edges of a wonton wrapper and add about 2 teaspoons of the pork mixture. Fold two opposite corners up until they meet and then repeat on the opposite side, gently pressing the seams together. Repeat until all the filling is used.

 

Heat a large skillet over medium high heat. Add a tablespoon of oil to the pan and arrange as many dumplings in the pan as you can fit without overcrowding. Cook until the bottoms of the gyoza are golden. Add three tablespoons of water and cover the skillet. Cook the dumplings for 3 minutes covered or until the wrappers are tender and the water is evaporated. Repeat with remaining gyoza.

 

Combine the remaining soy sauce, chili crisp, and green onions in a small bowl for dipping and serve with the gyoza.
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Pork Gyoza With Chili Crisp Dipping Sauce

Author Mark & Fey
Print Pin
Keyword dumplings, gyoza, Pork, pulled pork
Cook Time 15 minutes
Servings 4

Ingredients

  • 1 small head bok choy finely chopped
  • 1 cup leftover pulled pork finely chopped
  • 1/4 cup soy sauce
  • 2 tablespoons mirin
  • 3 cloves garlic minced
  • 1 1inch piece ginger, grated, about 1 tablespoon
  • 2 tablespoons water or leftover cooking liquid from the pork
  • 1 12-ounce package round dumpling, wonton, or gyoza wrappers
  • 1/2 cup soy sauce
  • 2 tablespoons chili crunch or chili crisp
  • 2 green onions thinly sliced

Instructions

  • Combine the bok choy, pork, soy sauce, mirin, garlic, ginger, and water in a a medium mixing bowl until sticky. Use a fingertip to wet the edges of a wonton wrapper and add about 2 teaspoons of the pork mixture. Fold two opposite corners up until they meet and then repeat on the opposite side, gently pressing the seams together. Repeat until all the filling is used.
  • Heat a large skillet over medium high heat. Add a tablespoon of oil to the pan and arrange as many dumplings in the pan as you can fit without overcrowding. Cook until the bottoms of the gyoza are golden. Add three tablespoons of water and cover the skillet. Cook the dumplings for 3 minutes covered or until the wrappers are tender and the water is evaporated. Repeat with remaining gyoza.
  • Combine the remaining soy sauce, chili crisp, and green onions in a small bowl for dipping and serve with the gyoza.