Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. First combine the meat and the seasonings. Mix it with your HANDS. This is important. Then add in the rest of the vegetables. Mix it very very well WITH YOUR HANDS till it changes texture and cannot fall apart. | 2. Place a teaspoonful of filling in a wrapper and put water along the edge of the wrapper. Make a semicircle, gathering the front side of the wrapper and sealing the top. | 3. Put the gyozas into a pan and fill the pan with BOILING WATER. The water must come up to half the height of the gyozas and no higher or lower. Cover and let boil/steam for 3 minutes EXACTLY. | 4. Open the lid and drain off excess water. Add vegetable oil and let it fry for only 1 and a half minutes. No longer, no shorter. | 5. Remove and serve :D. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
gyoza skin				-	-	-	-
pork	200	g	ground	752.0	0.0	27.82	70.14
cabbage	1/3	cup	boiled chopped	7.4167	1.7207	0.3797	0.0297
leek	2	tablespoons	chopped	6.7862	1.5742	0.1669	0.0334
garlic clove	1		chopped	-	-	-	-
gingerroot	1/2	teaspoon	grated	0.8	0.1777	0.0182	0.0075
soy sauce	2	teaspoons		5.617999999999999	0.5226	0.8628	0.0604
sake	1	teaspoon		-	-	-	-
sesame oil	1	teaspoon		39.78	0.0	0.0	4.5
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
salt				-	-	-	-
pepper				-	-	-	-

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