Gyoza
Ingredients
The filling
-
8
oz.
ground pork
-
2
oz.
cabbage, shredded
-
1
thumb-sized
ginger, peeled and grated
-
1
clove
garlic, peeled and grated
-
½
tablespoon
cornstarch
-
1
tablespoon
soy sauce
-
½
tablespoon
sake
-
3
dashes
white pepper
-
½
teaspoon
sesame oil
-
1
tablespoon
chopped scallion, green part only
-
1
pinch
salt
The wrappers and sauce
-
1
packet
gyoza wrapper, store-bought
-
oil
for pan-frying
-
water
for steaming
-
4
tablespoons
Japanese Ponzu
-
½
teaspoon
sesame oil
Instructions
- Combine all filling ingredients in a bowl until sticky and cohesive.
- Mix Ponzu and sesame oil in a small bowl to make the gyoza sauce.
- Place a gyoza wrapper on your palm, add about 1 teaspoon of filling in the center.
- Moisten the outer edges of the wrapper with water, fold and seal tightly.
- Heat oil in a skillet over medium heat, arrange gyoza in the pan and cover.
- Pan-fry until the bottoms are golden brown, then add water and cover to steam.
- Cook until water evaporates and bottoms are crispy, then serve with sauce.
Nutrition Facts (estimated)
Servings
4
Calories
186
Total fat
13g
Total carbohydrates
5g
Total protein
11g
Sodium
647mg
Cholesterol
41mg
You might also like