Photo: Sam Loyd
Classic Pork Gyoza From 'Japanese Soul Cooking'
17 ingredients
Makes about 50 gyoza
openrecipes
Estimated Nutrition (whole recipe, rough)
745
Calories
34g
Protein
42g
Fat
60g
Carbs
Counts 14 of 15 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Potato | 1 medium (173g) baked | 161 |
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Green Cabbage | 1 cup shredded (89g) | 22 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Chive | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 cups trimmed and finely chopped green cabbage (about 8 ounces)
- 1/2 teaspoon salt
- 1 1/2 cups nira (Japanese green garlic chives), bottom 2 inches trimmed to remove the hard stem, and finely chopped (about 1/3 pound)
- 1 tablespoon finely chopped garlic (about 2 cloves)
- 1 tablespoon finely chopped ginger (about 1 ounce ginger, peeled)
- 2/3 pound ground pork
- 2 teaspoons soy sauce
- 4 tablespoons toasted sesame oil
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 2 teaspoons sugar
- 2 tablespoons katakuriko (potato starch), plus extra for dusting
- 50 round gyoza skins, 3 to 4 inches in diameter
- 1 tablespoon katakuriko (potato starch) mixed with 3 tablespoons warm water
- Soy sauce
- Japanese rice vinegar
- 2/3 cup water
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By seriouseats ·
Recipe sourced from
openrecipes