Gyoza Soup
Ingredients
Gyoza Wrappers
-
75
g
plain flour
-
75
g
baker’s flour
-
90
ml
hot water
Gyoza Filling
-
250
g
pork and veal mixed mince
-
1
cup
finely chopped Chinese cabbage
-
1
cup
finely chopped shallots
-
1
tbs
soy sauce
-
1
tbs
sake
-
1
tbs
sesame oil
-
½
tbs
ginger juice
-
1
tsp
salt
Soup
-
2
packets
Torigara soup chicken bone stock (5 g each)
-
1.2
L
water
-
1
tsp
soy sauce
-
1
tsp
ground ginger
-
1
tsp
sesame oil
-
2
tsp
white sesame, coarsely ground
-
to taste
salt and pepper
-
2
leaves
Chinese cabbage
-
to garnish
finely chopped shallots
Instructions
- Make the gyoza wrappers by mixing flour and water, kneading, and letting the dough rest for an hour.
- Roll the dough into a long thin roll, divide into 20 small balls, and roll each into a thin round shape.
- Combine all filling ingredients in a bowl and mix well.
- Place a tablespoon of filling on each wrapper, moisten the edges, fold, and seal the gyoza.
- Boil 1.2 L of water in a large pot, add the soup ingredients, and mix well.
- Add the gyoza and cook for about 5-10 minutes until fully cooked.
Nutrition Facts (estimated)
Servings
4
Calories
365
Total fat
18g
Total carbohydrates
31g
Total protein
16g
Sodium
984mg
Cholesterol
44mg
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