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Pork Dumplings (gyoza)

  • 37minutes
  • 91calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, H, C, E
MineralsSelenium, Copper, Iodine, Fluorine, Chromium, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8 ounces ground pork (or any other meat/fish filling)

  2. 1 tablespoon minced ginger

  3. 1 tablespoon minced garlic

  4. 2 tablespoons finely chopped green onions

  5. 1 cup of finely chopped napa cabbage

  6. 1/4 cup water chestnut , chopped

  7. 2 tablespoons soy sauce

  8. 2 teaspoons cornstarch

  9. 1 tablespoon olive oil

  10. 1 package wonton wrappers or 1 package gyoza skins

  11. 1 egg white

  12. 3 tablespoons peanut oil

  13. 1 teaspoon sesame oil

  14. 3 tablespoons soy sauce

  15. 1 tablespoon toasted sesame seeds

Instructions Jump to Ingredients ↑

  1. Cook cabbage for 1-2 minutes in enough water to cover the bottom of the pan.

  2. Remove from heat and drain water.

  3. Saute pork in olive oil until cooked.

  4. Add ginger, garlic, sesame seeds, onions, chestnuts, cabbage, soy, corn starch and mix until blended and remove from heat.

  5. Brush wonton wrapper with egg white and add one spoonful of meat mixture.

  6. Fold bottom of wrapper over top and seal into a half crescent.

  7. Tighten seal with fingers.

  8. Shallow fry dumplings in peanut oil at medium heat flipping over once, until browned on one side.

  9. Serve with dipping sauce.

  10. To make dipping sauce: Mix together and serve with dumplings.

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