I love these little dumplings! You will too!
My Private Note
Units: US | Metric
- 5 ounces cabbage, chopped
- 6 ounces ground pork or 6 ounces ground beef (or combination of both)
- 2 tablespoons Japanese soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon mirin (Japanese rice wine) or 1 teaspoon sherry wine
- 1 green onion, minced
- 1 teaspoon grated ginger
- 1 dried black mushroom, soaked in 2 tb water
- 2 -3 tablespoons peanut oil
- 1/4 cup hot water
- 1 package gyoza skins or 1 package wonton wrapper
- 1/4 cup Japanese soy sauce
- 1 teaspoon rice wine vinegar
- 1 dash sesame oil
- 1Cook cabbage in a small amount of boiling salted water until tender.
- 2Squeeze out all liquid and mince fine.
- 3Chop mushroom.
- 4Mix soy sauce, sesame oil, Mirin, pork, green onion, ginger, mushroom, and cabbage.
- 5Refrigerate for 1 hour or more.
- 6Place a scant teaspoon of mixture on each gyoza skin.
- 7Moisten edges with cornstarch and water, fold over and seal.
- 8Crimp edges with a fork.
- 9Cover bottom of a large non-stick skillet with oil.
- 10Brown the gyoza over medium heat (350 degrees) turning frequently.
- 11Add 1/4 c water to skillet, cover and steam on low heat 7 minutes.
- 12Stir often to prevent sticking.
- 13Remove cover, raise heat and cook for 2 minutes until crisp.
- 14Gyoza may be prepared in advance or frozen.
- 15Lay them in a single layer on a greased cookie sheet, and cover with greased paper.
- 16Thaw before cooking.
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Nutritional Facts for Gyoza
Serving Size: 1 (94 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 159.5
- Calories from Fat 121
- Total Fat 13.4 g
- Saturated Fat 3.4 g
- Cholesterol 20.4 mg
- Sodium 1031.6 mg
- Total Carbohydrate 2.9 g
- Dietary Fiber 0.8 g
- Sugars 1.2 g
- Protein 7.1 g
The following items or measurements are not included:
rice wine vinegar