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    Gyoza

    Average Rating:

     3 Total Reviews

    Showing 1-3 of 3

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    • on February 06, 2003

      Could be a good idea to make gyoza with friends: prepare the mix, then have them pack the gyoza. They usually have fun helping you. Now, gyoza is a japanese adaptation of the chinese Kao-Tien/Pekinese fried "raviolis". In Japan, they usually put some garlic or garlic leaves whereas in china they don't. Heat your pan hot before frying your gyoza so that the bottom will be crispy and the top soft. Beef seems better suited for deep-fried gyoza since it gets dry at cooking. Why not try a mixture of chicken & shrimp + ginger + spring onion?

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    • on March 21, 2008

      These dumplings could use more green onion and ginger. The flavors needed a bit more kick.

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    • on November 30, 2006

      This is an excellent recipe for gyoza. I make gyoza frequently, it is one of my favorite foods. I haven't made this one, but having years of experience, I think it's a winner. The only thing I have never used is the black mushroom. All of the rest ingreds are the ones I use. For the sauce, I add sliced ginger, sliced garlic, a few drops chili oil. The previous reviewer, should be removed, as the review of this recipe is the only contribution to this site they made in 3 years.

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    Gyoza. Recipe by dawnie2u

    Gyoza

    By dawnie2u
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    Nutritional Facts for Gyoza

    Serving Size: 1 (94 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 337.0
     
    Calories from Fat 225
    67%
    Total Fat 25.1 g
    38%
    Saturated Fat 7.7 g
    38%
    Cholesterol 79.9 mg
    26%
    Sodium 1077.7 mg
    44%
    Total Carbohydrate 2.8 g
    0%
    Dietary Fiber 0.8 g
    3%
    Sugars 1.2 g
    5%
    Protein 24.2 g
    48%

    The following items or measurements are not included:

    gyoza skins

    rice wine vinegar

    Detailed Nutrition Values About Nutrition Info
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