Gyoza With Soy Vinegar Sauce Recipe

Name: Gyoza With Soy Vinegar Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: None None FOR THE SOY VINEGAR SAUCE; 1/2 cup light soy sauce; 1/4 cup red vinegar; 2 tbsp white vinegar; 2 tbsp sweet chili sauce; None None FOR THE GYOZA; 10 oz ground pork; 2 tbsp kecap manis (sweet thick soy sauce); 1 tsp sugar; 1 tbsp sake; 1 None egg, lightly beaten; 2 tsp sesame oil; 3 cups finely shredded Chinese cabbage; 4 None green onions, thinly sliced; 40 None gyoza wrappers; 1 tbsp vegetable oil

Servings: persons

None None FOR THE SOY VINEGAR SAUCE
1/2 cup light soy sauce
1/4 cup red vinegar
2 tbsp white vinegar
2 tbsp sweet chili sauce
None None FOR THE GYOZA
10 oz ground pork
2 tbsp kecap manis (sweet thick soy sauce)
1 tsp sugar
1 tbsp sake
1 None egg, lightly beaten
2 tsp sesame oil
3 cups finely shredded Chinese cabbage
4 None green onions, thinly sliced
40 None gyoza wrappers
1 tbsp vegetable oil

1
For the soy vinegar sauce, combine all the ingredients in a small bowl.
2
For the gyoza, combine pork, kecap manis, sugar, sake, egg, sesame oil, cabbage and onion in large bowl; refrigerate 1 hour.
3
Place one heaping teaspoon of the pork mixture in center of one wrapper; brush one edge of wrapper with a little water. Pleat the damp side of wrapper only; pinch both sides together to seal. Repeat with remaining pork mixture and wrappers.
4
Cover bottom of large skillet with water and bring to a boil. Add dumplings, in batches. Reduce heat to low; simmer, covered for 3 mins. Using slotted spoon, remove dumplings from pan. Drain pan, drying thoroughly.
5
Heat vegetable oil in same pan on medium heat. Cook dumplings, in batches, until golden brown on unpleated and bottom sides only.
6
Serve hot with soy vinegar sauce.

342

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: None None FOR THE SOY VINEGAR SAUCE, 1/2 cup light soy sauce, 1/4 cup red vinegar, 2 tbsp white vinegar, and more.

Yes, Gyoza With Soy Vinegar Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Gyoza With Soy Vinegar Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions