Sauerkraut Gyoza with Chili Aioli

New Year’s Eve tradition centers around sauerkraut balls—crispy bites of tangy sauerkraut breaded and deep-fried to perfection. Our family would spend the night frying batch after batch, sipping bubbly, and playing cards well into the new year. This recipe offers a modern twist on that beloved tradition.

Chef Clayton Allen

Sauerkraut Gyoza with Chili Aioli

GYOZA:
-16 Oz. Sauerkraut, fresh
-2 Eggs
-½ C. All-purpose flour
-1 Lb. Ground pork
-1 Yellow onion, minced
-1 tsp. Chili powder
-2 tsp. Black pepper
-1 tsp. Salt
-1 Pack gyoza wrappers

1. Prepare the Filling:
-Season the pork with salt, pepper, and chili powder.
-Cook in a skillet over medium heat.
-When halfway cooked, add onion and cook until soft and fully cooked.
-Let cool slightly.
-Drain sauerkraut by squeezing out as much liquid as possible.
-In a large bowl, combine the sauerkraut, eggs, flour, and cooled pork mixture.
-Mix gently until combined, adding more flour if needed for a paste-like consistency.

2. Assemble the Gyoza:
-Lay out 6 gyoza wrappers at a time.
-Place 1 heaping teaspoon of filling in the center of each.
-Fold the wrapper in half into a semi-circle.
-Pinch the top to seal, then pleat 3–4 folds on each side.
-Use a dab of water to seal if necessary.
-Place formed gyoza on a tray lightly dusted with cornstarch to prevent sticking.

3. Cook the Gyoza:
-Heat a large skillet over medium heat with 1 tsp vegetable oil.
-Arrange gyoza flat-side down and brown the bottoms.
-Add ½ cup water, cover, and steam for 2–4 minutes.
-Remove from skillet and serve with chili aioli.

CHILI AIOLI:
-1 C. Aioli or mayonnaise
-2 Tbsp Sambal chili paste
-1 Tbsp Ketchup

1. Make the Chili Aioli:
-In a small bowl, combine aioli, sambal, and ketchup. Mix well, cover, and refrigerate until ready to serve.

To Serve:
Choose a large oval or round platter. Scoop 1 cup of aioli into a small bowl and place it in the center. Arrange the gyoza around the aioli.