The Japanese word ponzu (ポン酢) is made up of ‘pon’ and ‘su’, where ‘su’ means ‘vinegar’ and ‘pon’ means ‘punch’ (and actually comes from the Dutch language)… Punch Sauce indeed. Just a little can add a very interesting extra dimension to the ponzu. Can’t wait to make this recipe. (PS Super lucky you can get bottled Yuzu – we haven’t found any yet in our hometown!). The good news is that you can prepare the gyoza well ahead of time and store them in the refrigerator until ready to cook. Just thinking about it has us craving a batch of shabu shabu hotpot! I chose to accompany these gyoza with pickled daikon and a ponzu dipping sauce. We recommend throwing out any ponzu sauce you’ve already used for dipping to avoid contamination. Yay! Gyoza are similar to jiaozi (pot stickers) as the bottom goes crispy while steaming. Also – love the lesson to make more! This site uses Akismet to reduce spam. The ponzu has an optional addition – yuzu kosho. I will get the rice vinegar and look for dashi powder because I will be making this often. Although not time consuming to prepare in terms of total time, these two items did require some preparation days ahead. Japan’s bottled varieties of ponzu dressing are usually made with locally sourced Japanese citrus fruits such as yuzu, sudachi or kabosu lime. The salt will draw out water from the daikon. Take the lid off and add more sesame oil to the bottom of the gyoza. Mmmmm this dipping sauce looks so good and dumplings are my hubby’s favorite. ★ Did you make this recipe? The pickled daikon also benefits from 2 to 3 days pickling time. If you don’t have dashi, you can sub with a little veggie stock in a pinch. Use the guide here: https://youtu.be/9uzGezdkuso. Mix with a whisk and taste test. Bahaha you have no idea how often that sentence is spoken in our household! Snap a pic and tag @wandercooks / #Wandercooks. We’ve even found a few salad recipes calling for ponzu too – now that would be delish! Trim and halve length ways the fresh chillies. Please leave a star rating below! Totally Manju! Allow to cool. I can already imagine dipping my favorite Gyoza dumplings into this sauce! This is not my first post of a gyoza recipe, and won’t be my last. Pinning this for later! Recreating the sauces and seasonings I often used has been on my To Do List – you just saved me one! Add a little more of any ingredient til you're happy with the flavour. ???? It’s such a unique flavour isn’t it! Learn how your comment data is processed. If you find any new and awesome food combinations to have with it – we’d love to know! Yum hope you guys enjoy – I could go some dumplings right now! You can get Dashi on Amazon (that’s the brand we use from Japan). Dice one half of the salmon into small (3 or 4 mm square) pieces. I have loved gyoza style dumplings for a long time. We’d love it if you could give a star rating below ★★★★★ and show us your creations on Instagram! It's super simple to make – two minutes and you're ready to get dipping or drizzling. Bánh Mì Heo Quay - Crispy roast pork belly in a baguette. I never thought to use ponzu on stir fry so I’ve never made it before, going to have to change that. Shake off any water from the daikon, and gently squeeze to remove whats left. I admit it: I’m a bit of a dumpling junkie. It’s always so fascinating to learn the origins of a dish, even right down to the name. Thank you for a great recipe. Boil 1 cob of corn for 5 minutes. a glass jar with a lid) in boiling water. You could buy a pre roasted duck and use that instead. Add the lid. Oh yeh, that would be a great combination Dannii. Here’s where the Wandercooks journey began…. If jarring a big batch omit the spring onion to avoid the sauce spoiling early. Add the water chestnuts and pulse to chop, but not too finely – these will add a nice crunchy texture. potato and truffle gyoza. Sprinkle the salt over the daikon and toss.