Try this Japanese Gyoza Pot Stickers recipe, or contribute your own.
Suggest a better descriptionChop cabbage fine, place in colander and pour boiling water over the cabbage. Cool to touch, then squeeze cabbage well to get the water out. In a bowl mix cabbage, chopped green onions, chopped mushrooms and grated ginger. Mix ground beef, wine, soy sauce, sesame oil and black pepper together with vegetables; mix well. Place a small amount of filling (about 1 teaspoon) in center of gyoza wrapping and fold in half. Pleat edge to seal. If edges wont stick together, dampen the inside edge with a little water, then pleat. Put 2 tablespoon salad oil in heated skillet (on medium heat). Place gyozas in skillet, close together and fry until golden brown. Then, at edge of pan, pour in a little water, up to 1/4 of the depth of the pot-stickers. Cover, turn heat to low and simmer until water is gone. Serve with dipping sauce as appetizer, or with hot rice as entree. ^^^^^^^^^^^^^^^^^^^^^^^^ ^ no way Jos?! SAUCE:Mix soy sauce with chili sesame oil. Use a proportion of 10 parts soy sauce to 1 part oil; if you use a 5 to 1 proportion it may be a little hot for most people. The authentic sauce is a 2 to 1 proportion.
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Serving Size: 1 Serving (119g) | ||
Recipe Makes: 6 | ||
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Calories: 253 | ||
Calories from Fat: 191 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.2g | 28 % | |
Saturated Fat 7.5g | 37 % | |
Monounsaturated Fat 7.4g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 56.7mg | 17 % | |
Sodium 199.7mg | 7 % | |
Potassium 285.5mg | 8 % | |
Total Carbohydrate 2.2g | 1 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 1.5g | ||
Protein 12.8g | 18 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 253
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