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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. While still mostly frozen, and using a very sharp knife, mince the pork loin until it resembles ground pork. | 2. In a medium mixing bowl mix all ingredients until thoroughly combined. | 3. On a dry surface lay out a Gyoza wrapper and place a teaspoonful of pork mixture in the center. Wet just the tip of your finger and run around the edge of the wrapper. Fold over and pinch the sides together so it looks like a semi-circle. | 4. Repeat until the pork mixture is gone. | 5. In a large non-stick frying pan with a lid (I use a 4 1/2 quart Sauteusse)heat a teaspoonful of oil and place 10-12 gyoza in the pan. | 6. Cook for two minutes without touching them. | 7. Pour a half cup of water into the pan and cover immediately. | 8. Cook for 5-7 minutes, undisturbed, or until all water is gone. | 9. Remove from pan with tongs. | 10. Repeat with rest of gyoza. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
gyoza skin	30 -40			-	-	-	-
pork loin	2		boneless	1568.6436	0.0	190.1524	89.741
scallion	1		minced	32.0	7.34	1.83	0.19
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
carrot	1/2		grated	26.24	6.1312	0.5952	0.1536
cabbage leaf	4		blanched shredded minced	-	-	-	-
egg	1			71.5	0.36	6.28	4.755
soy sauce	1	tablespoon		8.48	0.7888	1.3024	0.0912
rice vinegar	2	teaspoons		-	-	-	-
chili oil	1/2	teaspoon		-	-	-	-
sesame oil	1/4	teaspoon		9.945	0.0	0.0	1.125
cooking oil				-	-	-	-

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