Japanese Gyoza Pot Stickers

Forget going out to eat or ordering takeout every time you crave Chinese food. Try making Japanese Gyoza Pot Stickers at home. For $1.18 per serving, you get a hor d'oeuvre that serves 6. Watching your figure? This dairy free recipe has 450 calories, 13g of protein, and 42g of fat per serving. This recipe from Foodista requires sesame oil, gy a wrappers, chili sesame oil, and kikkoman soy sauce. 2 people found this recipe to be tasty and satisfying. From preparation to the plate, this recipe takes roughly 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 37%, which is rather bad. Japanese Gyoza Pot Stickers, Gyoza Recipe (japanese Pork And Shrimp Pot Stickers), and Gyoza ( Pot Stickers) are very similar to this recipe.

Servings: 6

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1. Chop 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 won't stick together, dampen the inside edge with a little water, then pleat. Put 2 tablespoon salad oil in
2. 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.
3. ^^^^^^^^^^^^^^^^^^^^^^^^ ^ no way Jose!
4. 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.

 

Step by step:

1. Chop 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.

2. Mix ground beef, wine, soy sauce, sesame oil and black pepper together with vegetables; mix well.

3. Place a small amount of filling (about 1 teaspoon) in center of gyoza wrapping and fold in half. Pleat edge to seal. If edges won't stick together, dampen the inside edge with a little water, then pleat. Put 2 tablespoon salad oil in 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 Jose!SAUCE

1. 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.

Nutrition Information:

covered percent of daily need

 

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