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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine the pork (or chicken), cabbage, rice wine, soy sauce, salt, pepper, scallions, sesame oil, sugar and stock. Mix well and set aside. | 2. Once you remove wrappers from its packaging, keep them covered with a damp dish towel (this will prevent them from drying out -- they need to remain moist for a successful result). | 3. Place 4 wrappers at a time on a work surface. Place about 1 teaspoons of filling in the center of each wrapper and fold in half. Moisten the edges with water and pinch together with your fingers, making sure there are no open gaps. Pleat around edges, pinching to seal well. | 4. Transfer the dumplings to a floured sheet pan and keep covered with a damp towel until you have finished stuffing all the dumplings. | 5. Heat a large skillet over high heat until it is hot. Add the peanut oil (you may need to use more than 1 T) and place the dumplings, flat side down in the pan. Turn down the heat and cook about 2 minutes or until they are lightly browned (you do not need to turn these over). (You may need 2 skillets). Add the 2/3 cup of water; cover the pan tightly and cook for 10-15 minutes over low heat until most of the liquid has been absorbed. Uncover the pan and continue cooking another 2 minutes. Remove the dumplings to a serving platter and serve with the Dipping Sauce. | 6. Dipping Sauce: | 7. Mix all ingredients together. Taste for seasoning and correct if necessary. (The amounts given are approximate, as I normally eye-ball it). | 8. NOTE: Though the authentic recipe uses pork, I have used chicken breast as well which I ran through the food processor. | 9. The serving size of 4-5 is approximate because it all depends if you serve this as an appetizer versus a main meal. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
gyoza	24 -26		round	-	-	-	-
pork	3	ounces	ground ground	319.788	0.0	11.8305	29.826999999999998
napa cabbage	1/4	cup	shredded	3.27	0.6077	0.2998	0.0463
ginger	1	teaspoon	chopped	1.6	0.3554	0.0364	0.015
rice wine	1	tablespoon		-	-	-	-
soy sauce	1	tablespoon		8.48	0.7888	1.3024	0.0912
salt	1/2	teaspoon		-	-	-	-
white pepper	1/2	teaspoon		3.552	0.8233	0.1248	0.0254
scallion	1	tablespoon	chopped	1.92	0.4404	0.1098	0.0114
sesame oil	1	teaspoon		39.78	0.0	0.0	4.5
sugar	1/2	teaspoon		9.177	2.2954	0.0	0.0
chicken stock	1	tablespoon		5.4	0.5295	0.37799999999999995	0.18
peanut oil	1	tablespoon		119.34	0.0	0.0	13.5
water	2/3	cup		0.0	0.0	0.0	0.0
soy sauce	3	tablespoons		8.48	0.7888	1.3024	0.0912
rice vinegar	2	tablespoons		-	-	-	-
sugar	1	teaspoon		9.177	2.2954	0.0	0.0
sesame oil	1/4 - 1/2	teaspoon		39.78	0.0	0.0	4.5
ginger	1 1/2	1/2	minced	1.6	0.3554	0.0364	0.015
scallion	1/2	tablespoon	minced	1.92	0.4404	0.1098	0.0114
garlic	1 1/2	1/2	minced	6.705	1.4877	0.2862	0.0225
chili oil	1	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.