Fried Pork Gyoza with Dipping Sauce

Name: Fried Pork Gyoza with Dipping Sauce
Total time: 135
Yield: 100
Ingredients: 4 ounces water chestnuts, drained; 3 green onions; 1 egg, lightly beaten; 2 ounces canned pineapple, drained; 1 ½ tablespoons gochujang (Korean hot pepper paste); ½ tablespoon dried parsley; 1 teaspoon hoisin sauce; ½ teaspoon Sriracha sauce; ½ teaspoon sesame oil; ¼ teaspoon ground black pepper; ¼ teaspoon grated fresh ginger; ¼ teaspoon fish sauce; 1 (12 ounce) package sausage (such as Old Folks®); 2 (12 ounce) packages round gyoza wrappers; ½ cup rice vinegar; ½ cup low-sodium soy sauce; ⅓ cup thinly sliced green onions; 1 teaspoon sesame oil; ½ teaspoon crushed red pepper flakes; 1 clove garlic, minced; ½ teaspoon minced fresh ginger root; vegetable oil for frying

Recipe by Mama Fresh from allrecipes.com

Dinner,Appetizer 2 Hr. 15 Mins.

Ingredients

100

100 servings

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4 ounces water chestnuts, drained
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3 green onions
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1 egg, lightly beaten
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2 ounces canned pineapple, drained
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1 ½ tablespoons gochujang (Korean hot pepper paste)
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½ tablespoon dried parsley
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1 teaspoon hoisin sauce
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½ teaspoon Sriracha sauce
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½ teaspoon sesame oil
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¼ teaspoon ground black pepper
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¼ teaspoon grated fresh ginger

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¼ teaspoon fish sauce
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1 (12 ounce) package sausage (such as Old Folks®)
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2 (12 ounce) packages round gyoza wrappers
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½ cup rice vinegar
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½ cup low-sodium soy sauce
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⅓ cup thinly sliced green onions
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1 teaspoon sesame oil
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½ teaspoon crushed red pepper flakes
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1 clove garlic, minced
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½ teaspoon minced fresh ginger root
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vegetable oil for frying

Instructions

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.