4 Serves
82 Mins
Finely chop the cabbage and onion. In a mixing bowl, combine the ground pork, cabbage, onion, soy sauce, sesame oil, and a pinch of salt and pepper.
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JapaneseVitamin E
1 mg / 15 mgVitamin K
55 µg / 120 µgVitamin B1
4 mg / 1.2 mgVitamin B2
3 mg / 1.3 mgVitamin B3
42 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
636 µg / 400 µgCalcium
380 mg / 1,300 mgIron
26 mg / 18 mgMagnesium
181 mg / 420 mgPhosphorus
831 mg / 1,250 mgPotassium
1200 mg / 4,700 mgSodium
4762 mg / 2,300 mgZinc
9 mg / 11 mgCopper
1 mg / 0.9 mgManganese
4 mg / 2.3 mgSelenium
225 µg / 55 µgFiber
14 g / 28 gSugar
3 g / 50 gSaturated Fat
4 g / 20 gCholesterol
165 mg / 300 mgCaffeine
0 mgNet Carbs
17 gAlcohol
0 g
Place a small spoonful of filling in the center of each gyoza wrapper. Moisten the edges with water, fold, and pleat to seal the dumplings.
Heat vegetable oil in a non-stick skillet over medium-high heat. Arrange the gyoza in the pan and sear the bottoms until golden brown.
Add a small amount of water to the pan and immediately cover with a lid to steam the gyoza until the wrappers are translucent and the filling is cooked through.
Remove the lid and cook for an additional minute to evaporate any remaining moisture and crisp the bottoms. Serve hot.
7
g43
g13
g
Japanese
American