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Gyoza (Japanese Dumplings)

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Ingredients

Adjust Servings:
1 tbsp sesame oil
2 cups cabbage chopped
1/4 cup onion chopped
1 clove garlic chopped
1/4 cup carrot chopped
1/2 lb ground pork
1 egg
1 tbsp vegetable oil
10 oz package wonton wrappers
1/4 cup water
1/4 cup soy sauce
2 tbsp rice vinegar

Nutritional information

2142
calories
200.73 g
carbohydrates
102.87 g
protein
100.13 g
fat
2924 mg
sodium
858 mg
cholesterol

Gyoza (Japanese Dumplings)

Features:
  • Non Veg
Cuisine:
  • 20 mins
  • Serves 4
  • Easy

Ingredients

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Gyoza is a very popular Japanese dumpling made using the iconic gyoza wrapper and minced meat. It is a relative to the popular Chinese dumpling, jiaozi; but unlike jiaozi, gyoza often has a distinctive garlic or ginger flavor that defines it. You can find this fun dish in many restaurants where it is served as an appetizer, and even premade in grocery stores. But nothing beats making something fresh with your own hands.

Health Benefits

For some people, sesame oil can be a rare cooking ingredient. This is a shame, because sesame oil has some amazing health properties. It can improve the quality of your hair – bringing back that shine, improve your skin health and make it more lustrous, and reduce your blood pressure. Sesame oil is also a great way to manage anxiety and depression. It is also great for expectant mothers and young children, as it has wonderful benefits for infantile health and dental problems.

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How to make Gyoza

  • Heat sesame oil inside a large skillet at a medium-high temperature.
  • Mix in garlic, cabbage, carrot, and onion.
  • Stir and cook until the cabbage turns limp.
  • Mix in the egg and ground pork.
  • Cook until the pork is evenly browned, and the egg stops being runny.
  • Preheat vegetable oil inside a large skillet at a medium-high temperature.
  • Spoon 1 tbsp of the cabbage and pork mixture into the center of each wrapper.
  • Fold the wrappers in half over the filling.
  • Seal the edges using moistened fingers.
  • Cook the gyoza for approximately 1 minute per side in the preheated vegetable oil.
  • Pour water into skillet then lower the temperature.
  • Cover the gyoza and let it steam until the water disappears.
  • Mix rice vinegar and soy sauce in a small bowl.
  • Use the mixture as a dipping sauce for the finished wrappers.

Trivia

Gyoza originated in China.

Chizu Kudo

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