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4 Serves
82 Mins
Finely mince the cabbage, onion, and garlic using a chef's knife on a cutting board.
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JapaneseVitamin E
1 mg / 15 mgVitamin K
57 µg / 120 µgVitamin B1
3 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
27 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
397 µg / 400 µgCalcium
253 mg / 1,300 mgIron
17 mg / 18 mgMagnesium
127 mg / 420 mgPhosphorus
608 mg / 1,250 mgPotassium
967 mg / 4,700 mgSodium
900 mg / 2,300 mgZinc
7 mg / 11 mgCopper
1 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
147 µg / 55 µgFiber
3 g / 28 gSugar
2 g / 50 gSaturated Fat
4 g / 20 gCholesterol
140 mg / 300 mgCaffeine
0 mgNet Carbs
29 gAlcohol
0 g
In a large mixing bowl, combine the ground pork, minced vegetables, and seasonings, mixing thoroughly with a wooden spoon.
Place a small spoonful of filling in the center of each gyoza wrapper, moisten the edges with water, and pleat to seal.
Heat vegetable oil in a non-stick skillet over medium-high heat and arrange the dumplings in a single layer.
Add a splash of hot water to the skillet, cover immediately with a lid, and steam the dumplings until the water evaporates and the bottoms are crispy.
Remove the lid and continue to fry until the bottoms are golden brown, then serve hot.
25
g10
g16
g
Japanese
Japanese