Gyoza

4.4
(203)

I learned this recipe for pot stickers while living in Japan. They're great hot or cold, and may be eaten plain or with the dipping sauce. Any ground meat can be substituted for pork.

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Prep Time:
40 mins
Cook Time:
5 mins
Total Time:
45 mins
Servings:
10
Yield:
30 gyoza

Ingredients

  • 1 tablespoon sesame oil

  • 2 cups chopped cabbage

  • ¼ cup chopped onion

  • 1 clove garlic, chopped

  • ¼ cup chopped carrot

  • ½ pound ground pork

  • 1 egg

  • 1 tablespoon vegetable oil

  • 1 (10 ounce) package wonton wrappers

  • ¼ cup water

  • ¼ cup soy sauce

  • 2 tablespoons rice vinegar

Directions

  1. Heat sesame oil in a large skillet over medium high heat. Mix in cabbage, onion, garlic and carrot. Cook and stir until cabbage is limp. Mix in ground pork and egg. Cook until pork is evenly brown and egg is no longer runny.

  2. Preheat vegetable oil in a large skillet over medium high heat.

  3. Place approximately 1 tablespoon of the cabbage and pork mixture in the center of each wrapper. Fold wrappers in half over filling, and seal edges with moistened fingers.

  4. In the preheated vegetable oil, cook gyoza approximately 1 minute per side, until lightly browned. Place water into skillet and reduce heat. Cover and allow gyoza to steam until the water is gone.

  5. In a small bowl, mix soy sauce and rice vinegar. Use the mixture as a dipping sauce for the finished wrappers.

Nutrition Facts (per serving)

184 Calories
9g Fat
19g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 184
% Daily Value *
Total Fat 9g 11%
Saturated Fat 2g 12%
Cholesterol 38mg 13%
Sodium 546mg 24%
Total Carbohydrate 19g 7%
Dietary Fiber 1g 4%
Total Sugars 1g
Protein 8g
Vitamin C 7mg 37%
Calcium 30mg 2%
Iron 2mg 8%
Potassium 156mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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