Ingredients
30
30 servings
- •5.3 oz minced pork
- •1 teaspoon sake
- •½ teaspoon salt
- •1 teaspoon sugar
- •1 clove garlic, grated
- •1 ginger, grated
- •1 tablespoon soy sauce
- •1 teaspoon sesame oil
- •1 teaspoon potato starch
- •7 oz cabbage, minced
- •0.7 oz chinese chive, minced
- •30 sheets gyoza skin
- •⅓ cup water
- •2 teaspoons potato starch
- •sesame oil
- •soy sauce
- •vinegar
- •1 cup chili oil
- •gyoza sauce
Instructions
- Put pork, sake, salt, and sugar in a bowl. Mix until meat is sticky.
- Combine garlic, ginger, soy sauce, sesame oil, potato starch, cabbage, and chive. Mix them very well in a bowl.
- Scoop a spoonful of filling onto the middle of the gyoza skin.
- Apply water for skin edge with your finger. Fold in half and pinch pleats into the edges, then wrap up.
- Heat sesame oil in the pan and lay gyoza in single layer. Keep on medium heat for 2 minutes.
- When gyoza turns brown, pour in slurry and put the lid on. Steam for 3 minutes.
- Take off the lid, put more sesame oil and cook over low heat.
- Cover a pan with a plate, turn over a pan.
- Enjoy!
Nutritional Facts
Per 30 servings
- Calories: 385
- Carbohydrate: 62g
- Fat: 10g
- Fiber: 2g
- Protein: 9g
- Sugar: 0g
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