Chinese · antipasti

Japanese Gyoza Pot Stickers

Name: Japanese Gyoza Pot Stickers
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Cuisine: Chinese
Ingredients: 1/4 teaspoon Black pepper; 1 1/2 cups Cabbage; Chili sesame oil, which is very very hot; 3 Dried mushrooms soaked in warm 2 teaspoons Ginger root grated; 3 To 4 green onions chopped; 3/4 pound ground beef (or pork); Salad oil; 1 tablespoon sesame oil; 1 tablespoon Kikkoman soy sauce; Kkikkoman soy sauce; 1 tablespoon Cooking wine; Gyoza wrappers

“Japanese Gyoza Pot Stickers takes roughly 45 minutes from beginning to end. This recipe makes 6 servings with 450 calories, 13g of protein, and 42g of fat each. For $1.18 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. 2 people have made this recipe and would make it again. This recipe from Foodista requires pepper, cabbage, gy a wrappers, and mushrooms soaked in warm 2 teaspoons ginger root. Only a few people really liked this hor d'oeuvre. This recipe is typical of Chinese cuisine. It is a good option if you're following a dairy free diet. Taking all factors into account, this recipe earns a spoonacular score of 33%, which is rather bad. Similar recipes are Japanese Gyoza Pot Stickers, Gyoza Recipe (japanese Pork And Shrimp Pot Stickers), and Gyoza ( Pot Stickers).”

total: 45 min
effort: Easy
serves: 6
ratings: New

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Ingredients

Serves 6

Pepper¼ tsp
Cabbage1.5 cups
Chili sesame oilwhich is very very hot6 servings
Mushrooms soaked in warm 2 teaspoons ginger root3
To 4 green onions3
Ground beefor pork¾ lb
Salad oil6 servings
Sesame oil1 tbsp
Kikkoman soy sauce1 tbsp
Kkikkoman soy sauce6 servings
Cooking wine1 tbsp
Gy a wrappers1 oz

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

4 steps · 45 min

1
Chop cabbage fine, place in colander and pour boiling water over the cabbage. Cool to touch, then squeeze cabbage well to get the water out. In a bowl mix cabbage, chopped green onions, chopped mushrooms and grated ginger.
2
Mix ground beef, wine, soy sauce, sesame oil and black pepper together with vegetables; mix well.
3
Place a small amount of filling (about 1 teaspoon) in center of gyoza wrapping and fold in half. Pleat edge to seal. If edges won't stick together, dampen the inside edge with a little water, then pleat. Put 2 tablespoon salad oil in Then, at edge of pan, pour in a little water, up to 1/4 of the depth of the pot-stickers. Cover, turn heat to low and simmer until water is gone.

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