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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook cabbage in a small amount of boiling salted water until tender. | 2. Squeeze out all liquid and mince fine. | 3. Chop mushroom. | 4. Mix soy sauce, sesame oil, Mirin, pork, green onion, ginger, mushroom, and cabbage. | 5. Refrigerate for 1 hour or more. | 6. Place a scant teaspoon of mixture on each gyoza skin. | 7. Moisten edges with cornstarch and water, fold over and seal. | 8. Crimp edges with a fork. | 9. Cover bottom of a large non-stick skillet with oil. | 10. Brown the gyoza over medium heat (350 degrees) turning frequently. | 11. Add 1/4 c water to skillet, cover and steam on low heat 7 minutes. | 12. Stir often to prevent sticking. | 13. Remove cover, raise heat and cook for 2 minutes until crisp. | 14. Gyoza may be prepared in advance or frozen. | 15. Lay them in a single layer on a greased cookie sheet, and cover with greased paper. | 16. Thaw before cooking. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cabbage	5	ounces	chopped	35.4369	8.2214	1.8144	0.1417
pork	6	ounces	ground ground	639.576	0.0	23.6609	59.6541
japanese soy sauce	2	tablespoons		-	-	-	-
sesame oil	1	tablespoon		120.22399999999999	0.0	0.0	13.6
mirin	1	teaspoon		-	-	-	-
green onion	1		minced	19.17	4.0754	0.6887	0.3337
ginger	1	teaspoon	grated	6.03	1.2892	0.1616	0.0763
mushroom	1			-	-	-	-
peanut oil	2 -3	tablespoons		0.0	0.0	0.0	0.0
hot water	1/4	cup		0.0	0.0	0.0	0.0
wonton wrapper	1	package		-	-	-	-
japanese soy sauce	1/4	cup		-	-	-	-
rice wine vinegar	1	teaspoon		-	-	-	-
sesame oil	1	dash		120.22399999999999	0.0	0.0	13.6

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