Gyoza Dumplings with Raw Honey Soy Dipping Sauce

Gyoza Dumplings with Raw Honey Soy Dipping Sauce


Check it out!  This week we've got a two part recipe with part one going up on a Tuesday.  Haley Regan (@o_4forksake) and Kinghaven Farms do it again with these Japanese-inspired anytime snack dumplings that you can make for later, and are always delicious when paired with a soy honey dipping sauce using Kinghaven Farms Premium Raw Honey!

First up: you need these things for this recipe – so go to your fridge/pantry and grab:

Round wonton wrappers, soy sauce, Kinghaven Farms Premium Raw Honey, ground ginger, sesame oil, red pepper flakes, sesame seeds, 1 lb ground pork, coleslaw mix, 1 large cremini mushroom, fresh garlic, green onions, rice wine

For the dipping sauce, in a bowl combine:

¼ cup soy sauce

4 tbsp Kinghaven Farms Premium Raw Honey

2 tsp ground ginger

1 tsp sesame oil

½ tsp red pepper flakes

Sesame seeds and thinly sliced green onion to garnish

For the Gyoza

In a bowl, combine:

1 lb ground pork

Large handful coleslaw mix, finely chopped

I mushroom minced, with stem removed

I clove garlic, minced

2 stalks green onion, chopped

1 tsp soy sauce

1 tsp sesame oil

Splash of rice wine

Using your hands, combine well.

Take a tsp size amount of the mix and lace in centre of wonton wrapper. Use your finger dipped in water to trace water along the inside edge of the wrapper. The close the seal using “pleats”, or pinching the edges together to seal tight

Make as many of these as desired (they freeze well)

Using a pan that has a tight-fitting lid, heat 2 tbsp oil over med-high heat (I used canola). Fry the wontons until the underside of each wonton is crispy brown (2 minutes), then pour ¼ cup of water into the pan and cover with tight fitting lid.

Let steam for 3-4 minutes. 

Remove lid and drizzle with sesame oil and let sit uncovered one more minute. Serve immediately.

Haley's Do’s:

  • If you don’t have rice wine, a splash of dry white wine works too (then you can just pour yourself a glass while you are at it)
  • You can make the pork mixture the day before
  • Make a lot – they are delicious and reheat really well next day in a microwave

Haley's Don’ts:

  • If freezing a batch, don’t throw them all together in a ziplock bag as they will stick together. Put them on a parchment paper covered baking tray covered with clear wrap

Stay tuned for Part Two of this recipe coming soon! 

In the meantime, shop our Kinghaven Farms Raw & Local Honey Products and sign up for our newsletter for more recipes and other exclusive just like this today!  

Haley Regan is a Hamilton, Ontario based, fifteen-year veteran of the hospitality and wine industry who has worked every position from hostess to owner & operator.  What started as a means of survival in university has blossomed into what borders on an obsession with food. A self-described dinner party Jedi, Haley shines a much needed light on affordability, local product, and being able to plate a dish like a Michelin star chef with everyday household items. Her approach is no-nonsense and her recipes can be proudly served at your next soiree and easily executed from a bachelor apartment kitchen. She also enjoys wine. A lot.
 Follow Haley today @o_4forksake 



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