Pork and Shiitake Gyoza
Ingredients
The filling
-
10
oz
ground pork, 80% lean, 20% fat preferred
-
½
cup
cabbage, finely chopped
-
1
stalk
scallion, finely chopped
-
3-4
pieces
dried shiitake mushrooms or fresh shiitake mushrooms
-
1
pack
gyoza wrapper
For cooking
-
1
tablespoon
oil
-
½
cup
water, for steaming
-
¼
cup
water, for sealing
Seasonings
-
1
tablespoon
cooking sake
-
1
teaspoon
mirin
-
½
teaspoon
salt
-
1
teaspoon
soy sauce
-
½
teaspoon
sesame oil
-
3
dashes
white pepper powder
Dipping Sauce
-
4
tablespoons
ponzu
-
1
teaspoon
chili oil, optional
-
½
teaspoon
white sesame seeds
Instructions
- Soak the dried shiitake mushrooms in warm water until softened, then chop finely.
- Mix the ingredients for the dipping sauce and set aside.
- Combine the chopped cabbage, scallions, mushrooms, and pork in a bowl, then add the seasonings and mix well.
- Place a gyoza wrapper in your palm, add 1 teaspoon of filling, and seal the edges with water.
- Pan-fry the gyoza in a flat-bottomed pan with oil for about 5 minutes until browned.
- Add water to the pan, cover, and steam for 3-4 minutes until the water evaporates.
- Reduce heat and pan-fry for another minute to crisp the bottoms, then serve with the dipping sauce.
Nutrition Facts (estimated)
Servings
20
Calories
116
Total fat
4g
Total carbohydrates
14g
Total protein
5g
Sodium
282mg
Cholesterol
12mg
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