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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix the sauce ingredients with 2 tablespoons of hot water and set aside. | 2. Mix beef, tamari, oils, ginger, chives and cabbage. | 3. Place 1 heaped teaspoon on each wrapper, brush the edges with water and fold over. Use your fingers to crimp the edges and stand - crimped edge up - on a lined tray. | 4. Heat a thin layer of oil in a pan until nearly smoking, then take off heat and arrange gyoza, touching, in a circular pattern. | 5. Cook over med heat for 1-2 minutes until base is browned, drizzle with 125ml hot water, cover and cook another 3-4 minutes - not letting the pan cook dry. | 6. Remove from heat, uncover and let stand for a couple of minutes so gyoza come away from pan. | 7. Invert them onto a plate and serve topped with shredded spring onion and ginger alonside the dipping sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	200	g	ground	396.0	0.0	38.84	25.46
tamari	1	tablespoon		10.8	1.0026	1.8918	0.018000000000000002
sesame oil	2	teaspoons		79.56	0.0	0.0	9.0
peanut oil	2	teaspoons		79.56	0.0	0.0	9.0
ginger	2	teaspoons	grated	12.06	2.5783	0.3233	0.1526
chive	1/2	cup	chopped	7.2	1.044	0.7848	0.1752
chinese cabbage	1 1/2	cups	shredded blanched	13.65	2.289	1.575	0.21
dumpling wrapper	18			-	-	-	-
black vinegar	2	tablespoons		-	-	-	-
tamari	2	tablespoons		10.8	1.0026	1.8918	0.018000000000000002
sesame oil	2	teaspoons		79.56	0.0	0.0	9.0

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