GYOZA RECIPE | ALLRECIPES
I learned this recipe for pot stickers while living in Japan. They're great hot or cold, and may be eaten plain or with the dipping sauce. Any ground meat can be substituted for pork.
Provided by Mersi
Categories Main Dishes Dumpling Recipes
Total Time 45 minutes
Prep Time 40 minutes
Cook Time 5 minutes
Yield 30 gyoza
Number Of Ingredients 12
Steps:
- Heat sesame oil in a large skillet over medium high heat. Mix in cabbage, onion, garlic and carrot. Cook and stir until cabbage is limp. Mix in ground pork and egg. Cook until pork is evenly brown and egg is no longer runny.
- Preheat vegetable oil in a large skillet over medium high heat.
- Place approximately 1 tablespoon of the cabbage and pork mixture in the center of each wrapper. Fold wrappers in half over filling, and seal edges with moistened fingers.
- In the preheated vegetable oil, cook gyoza approximately 1 minute per side, until lightly browned. Place water into skillet and reduce heat. Cover and allow gyoza to steam until the water is gone.
- In a small bowl, mix soy sauce and rice vinegar. Use the mixture as a dipping sauce for the finished wrappers.
Nutrition Facts : Calories 183.6 calories, CarbohydrateContent 18.5 g, CholesterolContent 37.5 mg, FatContent 8.5 g, FiberContent 1.2 g, ProteinContent 7.9 g, SaturatedFatContent 2.4 g, SodiumContent 546.3 mg, SugarContent 1 g
GYOZA (JAPANESE POTSTICKERS) RECIPE | ALLRECIPES
Gyoza are the Japanese version of a jiaozi, or Chinese potstickers. This version is pan fried but they work well deep fried or steamed too.
Provided by ehagood10
Categories Main Dishes Dumpling Recipes
Total Time 54 minutes
Prep Time 40 minutes
Cook Time 14 minutes
Yield 6 servings
Number Of Ingredients 16
Steps:
- Combine ground pork, napa cabbage, egg, green onions, ginger, 1 tablespoon soy sauce, 1 teaspoon sriracha sauce, garlic, and 1/4 teaspoon sesame oil in a bowl.
- Arrange gyoza wrappers on a flat work surface. Place 1 teaspoon of pork mixture in the middle of each wrapper. Wet edges with your finger or a brush. Fold up sides to form a semicircle; pinch edges to seal.
- Heat oil in a heavy skillet over medium-high heat. Add 12 to 15 gyoza to the skillet. Cook until golden brown on the bottom, about 2 minutes. Pour in 1/2 cup water; cover and cook until water is absorbed, 5 to 7 minutes. Transfer gyoza to a plate. Repeat with remaining gyoza.
- Mix 2 tablespoons soy sauce, rice vinegar, 1 1/2 teaspoon sesame oil, and 1 dash sriracha sauce together to make dipping sauce. Serve dipping side alongside gyoza.
Nutrition Facts : Calories 253.5 calories, CarbohydrateContent 26.2 g, CholesterolContent 59 mg, FatContent 10.6 g, FiberContent 1.5 g, ProteinContent 12.8 g, SaturatedFatContent 2.9 g, SodiumContent 763.8 mg, SugarContent 0.9 g
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