Japanese gyoza pot stickers
Japanese Gyoza Pot Stickers takes 45 minutes to make and covers 10% of your daily requirements of vitamins and minerals. This dairy-free recipe is best for an appetizer and fits a Chinese cuisine.
Ingredients
black pepper
0.25 tsps
cabbage
105 g
sesame oil
6 servings
ginger
3
green onions
3
ground beef
340.19 g
salad oil
6 servings
soy sauce
1 Tbsp
wine
1 Tbsp
won ton wraps
28.35 g
Method
- 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.
- Mix ground beef, wine, soy sauce, sesame oil and black pepper together with vegetables; mix well.
- 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.
Nutrition:
Carbs
8 g
Fat
41 g
Protein
13 g
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