Typically when I make gyoza, I either run out of wrappers or get tired of forming the potstickers, and so I end up with left-over meat filling. The meat filling is tasty on its own so in the past I have cooked the remaining meat in small patties or meatballs and drizzled it with the gyoza dipping sauce. It’s been such a hit that this time around, I skipped the step of making potstickers altogether and simply made the meat filling, forming it into mini patties for gyoza sliders.
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Gyoza Sliders
- Total Time: 25 minutes
- Yield: 4 1x
Description
These fusion sliders are a unique twist on the classic burger and they work well as an appetizer for a party or a main course.
Ingredients
- 1 lb (450 g) ground pork, turkey or chicken
- 2 tbsp red wine (or any cooking wine)
- 3 tbsp soy sauce
- 1 tsp salt
- 1-2 tbsp green onions, minced, optional
- 1 tsp finely minced ginger
- 1 tbsp sesame oil
- Buns or rolls
Dipping Sauce
- 1 tbsp rice vinegar
- 1 tsp low-sodium soy sauce
- 1 drop of sesame oil
- 1-2 drops of hot chili oil
Condiments
- Wasabi
- Pickled ginger
- Sauteed mushrooms
- Sauteed red onion
Instructions
- Mix the ingredients together into a bowl.
- Form the meat into mini or full patties.
- Cook the patties on a BBQ or on a stovetop over medium-high heat, until they are fully cooked through. I recommend using a meat thermometer to ensure that the meat is fully cooked.
- If desired, saute sliced mushrooms and red onion rings drizzled with gyoza dipping sauce over medium-high heat for several minutes until tender.
- Build your burger with the condiments of your choice.
Dipping Sauce
- Stir the ingredients together.
- I use rice vinegar as the base but the ratio of ingredients is approximate. You can adjust it according to your taste.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Appetizer
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 350
Find it online: https://honestcooking.com/gyoza-sliders-recipe/
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Frequently Asked Questions
What is the idea behind a “gyoza slider” — is it just a burger?
The recipe was born from leftover gyoza meat filling. The author noticed that the filling — ground pork (or turkey or chicken) seasoned with soy sauce, sesame oil, ginger, and red wine — tasted great on its own, so she started shaping it into mini patties and serving them on buns with gyoza dipping sauce instead of making potstickers.
What proteins can be used for the patties?
The recipe lists ground pork, turkey, or chicken as interchangeable options for the 1 lb (450 g) of meat. Pork will be richest in flavor (closest to traditional gyoza), while turkey or chicken make a leaner version. 
How do I adjust the dipping sauce to my taste?
The instructions say the ratio of rice vinegar (1 tbsp), low-sodium soy sauce (1 tsp), sesame oil (1 drop), and hot chili oil (1–2 drops) is approximate and can be adjusted to taste. More rice vinegar makes it tangier, more chili oil increases the heat.
