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Pork Gyoza
Pork Gyoza (Potstickers)
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Friendly URLs: /pork-gyoza
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)
pescatarian
paleo
(?)
Not paleo due to:
sesame oil
wonton wrap (Nasoya)
This recipe has no customizations.
 
Bon Appétit
This recipe fits right into a balanced diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.3% of RDA
• Calories: 31.8% of RDA
• Carbs: 9.9% of RDA
• Fat (total lipid): 14.6% of RDA
• Fiber: 6.8% of RDA
• Fructose: 0.0% of RDA
• Protein: 9.5% of RDA
• Sodium: 28.3% of RDA
• Sugar: 5.4% of RDA
• Vitamin A (IU): 19.9% of RDA
• Vitamin B6: 11.8% of RDA
• Vitamin C: 17.5% of RDA
• Iron: 0.4% of RDA
• Magnesium: 4.6% of RDA
• Manganese: 1.7% of RDA
• Niacin: 11.0% of RDA
• Potassium: 4.8% of RDA
• Zinc: 4.3% of RDA
If all nutritional components are less than 50% of RDA (and all vitamins and minerals are less than 400% of RDA) the recipe gets a “Bon Appétit” rating.
 
MACROS
Carbohydrate
27.1
g
Calories
636
 
Fiber
1.90
g
Iron
0.075
mg
Protein
10.7
g
Sodium
381
mg
Sugars
1.69
g
Fat (total lipid)
8.92
g
 
INGREDIENTS
Amount
Measure
Adjust
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 gluten-free variant of this recipe can be made. Just make the following substutions: gluten-free soy sauce for soy sauce (regular) and coconut aminos for soy sauce (regular).
2.
Make it Wheat Free!
 
A wheat-free variant of this recipe can be made. Just make the following substutions: gluten-free soy sauce for soy sauce (regular) and coconut aminos for soy sauce (regular).
 
COMPLETE 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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