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US Potato Pork Gyoza with Wings

Street food has taken a turn for the best over the years. Whether it’s the snack shacks by the side of offices in the business district, or smaller mobile vendors, street food cred has never been better. So what’s next for easily available and affordable street foodstuff? Its surging popularity has led Potatoes USA to offer this selection inspired by different corners of Asia. Experience the enhanced flavors, convenience and ease of using U.S. potatoes in various forms for these street food recipes. Now let’s get cooking!
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ServingsServes 50 pcs or 10 orders of 5 pcs
Potato Type: Russet
Prep Method: Fried

Dish

Side DishSnack

Serving

Serves 50 pcs or 10 orders of 5 pcs

Description

Street food has taken a turn for the best over the years. Whether it’s the snack shacks by the side of offices in the business district, or smaller mobile vendors, street food cred has never been better. So what’s next for easily available and affordable street foodstuff? Its surging popularity has led Potatoes USA to offer this selection inspired by different corners of Asia. Experience the enhanced flavors, convenience and ease of using U.S. potatoes in various forms for these street food recipes. Now let’s get cooking!

Ingredients

+

Filling:

  • 500g Ground Pork
  • 40g Spring Onion, chopped
  • 25g Ginger, peeled, grated
  • 100g Cabbage, shredded strips
  • 80g Straight Cut Fries, chopped
  • 5g 1 tsp Salt
  • 3g 1/2 tsp Pepper
  • 3g 1/2 tsp MSG
  • 10ml 2 tsp Sesame Oil
  • 2 packs Round Molo Wrapper, Large
  • 2 pcs Egg Whites
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Wings: (for every order of 5 pcs)

  • 60ml 1/4 cup Water
  • 5g 3/4 Tbsp All Purpose Flour
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Sauce:

  • 80ml 1/3 cup Chinese Wine Vinegar
  • 30ml 2 Tbsp Soy Sauce
  • 20g Ginger, peeled, grated
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Garnish:

  • Spring Onions
  • Oil for pan frying

Preparation

  1. In a stainless bowl, combine all ingredients for the filling. Mix well and slap the meat into a bowl. Continue massaging the meat until the meat become tender and sticky. Chill for 30 mins. To absorb all the flavor.
  2. Prepare the sauce by combining all ingredients. Set aside.
  3. Prepare for the wrapping. Take a wrapper and place it in the palm of your hand. Scoop a tablespoon filling in the middle of the wrapper, around 15g. and gently brush the sides with egg whites. Fold the wrapper by making ends meet and gently create folds, like pleats, around 5 pleats before completely sealing it.
  4. Get a tray and dust it with flour. Arrange the dumplings by letting it stand on its flat bottom. Carefully lay each dumpling with atleast half inch distance per piece to prevent from sticking to each other.
  5. In a 6-inch non stick pan, lay atleast 5 pcs., flat side down with 2 Tbsp. cooking oil. Let it fry for 2-3 mins., in medium heat, until it achieved browning and crusting. Pour 3/4 cup water into the pan, depending on the size of the pan, and cover. Let it steam for 3-5 mins. or until all the water is evaporated and the dumpling is steamed.
  6. After all the water has evaporated, make the wings by combining flour and water. Mix it well until all flour has been dissolved. Pour the mixture in the frying pan and let the water evaporate until it is left with a thin skin of crust. Don’t move the pan to make sure you get a nice, whole disc of crust.
  7. When the skin is crusty and cooked, transfer to a plate, then cover it with another plate. Quickly flipping it to make the crust at the top. Garnish with chopped spring onion on top.
  8. Serve with the sauce.

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