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Pork Gyoza
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Add as Favorite
 
 
 
 
 
30 minutes
8 servings
Adjust servings
Makes roughly 50 potstickers
dairy-free
gluten-free
(?)
Has gluten from:
soy sauce (regular)
wonton wrap (Nasoya)
kid friendly
has meat
(?)
Has meat from:
ground pork (16% fat)
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
ground pork (16% fat)
vegetarian
(?)
Not vegetarian due to:
ground pork (16% fat)
pescetarian
paleo
(?)
Not paleo due to:
sesame oil
wonton wrap (Nasoya)
This recipe has no customizations.
 
INGREDIENTS
Amount
Measure
Ingredient
Substitutions
4
cups
shredded or chopped.
 
2
tbsp
can use any high heat oil.
 
3
stalks
sliced.
 
2
cloves
minced.
 
1
tbsp
grated.
 
1/2
tbsp
1
tsp
 
1/2
lbs
 
50
whole
 
 
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PREPARATION
1.
Sauté the cabbage with 1 Tbsp oil in a large skillet over medium heat until wilted to half its volume. Transfer the cabbage to a large bowl.
2.
Slice the green onions, mince the garlic, and grate or chop the ginger. Add the onions, garlic, ginger, soy sauce, sesame oil, and ground pork to the bowl with the sautéed cabbage.
3.
Massage the mixture with your hands until it is evenly mixed and slightly sticky or tacky in texture.
4.
Spoon about one teaspoon of the pork mixture into the center of a wrapper. Dip a finger in water and wet the outer rim of the wrapper.
5.
Fold the wrapper over the filling and pinch the edges to close.
6.
When ready to cook the gyoza, heat 1 Tbsp oil in a non-stick skillet over medium heat.
7.
Working in batches, add the gyoza with the seam side up, and fry until the bottom is golden brown and crispy. Using the lid as a shield, pour about ¼ to â…“ cup water into the skillet and quickly place the lid on top to contain the steam and splatter.
8.
Let the gyoza steam in the skillet for 1-2 minutes, or until most of the liquid has boiled away. Remove the lid and let the gyoza cook for a minute more, or until the bottom is crispy again. Serve hot.
NOTES, TIPS, TRICKS, HINTS, ETC:
Gyoza are often served with a sauce made of a 2:1 ratio of soy sauce and rice vinegar. Add red chiles for a nice kick.
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
 
A partially gluten-free variant of this recipe can be made to reduce the amount of gluten. Just substitute gluten-free soy sauce for soy sauce (regular).
2.
Make it Wheat Free!
 
A partially wheat-free variant of this recipe can be made to reduce the amount of wheat. Just substitute gluten-free soy sauce for soy sauce (regular).
 
NUTRITION
This recipe has the following nutrient totals:
Calories 636
Protein 10.7 g
Carbohydrates 27.1 g
Iron 0.07 mg
Fiber 1.90 g
Calcium 2.77 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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