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.


Recipe Summary test

2 hrs
15 mins
2 hrs 15 mins
100 gyoza


Original recipe yields 100 servings
The ingredient list now reflects the servings specified
Dipping Sauce:


Instructions Checklist
  • 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.

Cook's Note:

To reheat fried gyoza, bake on a cookie sheet at 375 degrees F for 10 to 15 minutes.

Editorial Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts

26 calories; protein 0.8g; carbohydrates 4.5g; fat 0.5g; cholesterol 2.5mg; sodium 86.8mg. Full Nutrition