Gyoza filled with pork and cabbage.
Provided by Francesca
Categories Main Dish Recipes Dumpling Recipes
Time 1h10m
Yield 10
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon olive oil in a skillet over medium heat. Cook pork until until slightly pink in the center, 5 to 7 minutes. Remove from heat and allow to cool. Chop into small chunks.
- Combine cabbage, spring onions, garlic, and ginger in a food processor. Blend until finely minced; transfer to a bowl.
- Place cooked pork in the food processor; blend until finely minced. Add pork, soy sauce, sesame oil, salt, and pepper to the cabbage mixture. Combine filling well.
- Separate and place gyoza wrappers onto your work surface. Spoon about 1 tablespoon of the filling onto the center of each wrapper. Use your finger or a pastry brush to lightly moisten edges of wrappers with water. Fold one side of the wrapper over the filling onto the opposite corner to form a crescent shape. Press edges together to seal.
- Heat olive oil in a skillet over medium heat. Fry gyoza until bottoms are golden, about 3 minutes. Add enough hot water to cover gyoza halfway. Cook until water is evaporated and gyoza are translucent, 2 to 4 minutes.
Nutrition Facts : Calories 210.4 calories, Carbohydrate 26.7 g, Cholesterol 12.2 mg, Fat 8 g, Fiber 1 g, Protein 7.3 g, SaturatedFat 1.7 g, Sodium 451.4 mg, Sugar 0.1 g
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