Nutrition balance score
Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.
Ingredients
52 servings
1 packageGyoza Wrappers
homemade or store bought, use my homemade recipe
1 Tbspoil
neutral-flavored, vegetable, rice bran, canola, etc, for frying each batch of gyoza
¼ cupwater
for frying each batch of gyoza
1 tsproasted sesame oil
for frying each batch of gyoza
Gyoza Filling
For the
0.75 lbground pork
5 ozcabbage
15ggreen onion
2shiitake mushrooms
1 clovegarlic
minced
1 knobginger
2.5 cm, grated
Seasonings
For the Filling
1 tspsake
to remove the unwanted smell of the meat, you can skip if you don't consume alcohol
1 tsproasted sesame oil
1 tspsoy sauce
¼ tspkosher salt
or sea, I use, use half for table salt
⅛ tspblack pepper
freshly ground
Instructions
Step 1
Optional step: As cabbage leaves are thick and hard, we use different ways to wilt them. You can blanch or microwave the leaves for a minute or two. You can also sprinkle them with salt to dehydrate the cabbage, then squeeze the water out. Or you can skip the entire process altogether.
Step 2
Discard the thick core of the cabbage leaves; mince the leaves into very small pieces.
Step 3
Gyoza 1 Mince the green onions and shiitake mushrooms into small pieces.
Step 4
Gyoza 2 Combine the ground meat, cabbage, green onions, and shiitake mushrooms in a large bowl.
Step 5
Gyoza 3 Add the minced garlic and grated ginger to the bowl.
Step 6
Gyoza 4 Add the seasonings to the bowl.
Step 7
Gyoza 5 Mix well and knead the mixture with your hand until it becomes pale in color and sticky.
Step 8
Fold into wrappers
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!
