Photo: Sam Loyd
Ginger and pork potstickers (gyoza) recipe
23 ingredients
40 min + 10 min
4 people
openrecipes
Potstickers, or gyoza, are probably the first of the stuffed pastas, dating all the way back to the Ming Dynasty.
Estimated Nutrition (whole recipe, rough)
1410
Calories
72g
Protein
43g
Fat
175g
Carbs
Counts 16 of 18 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Napa Cabbage | 1 cup shredded (89g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 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
- 1 Asian chilli sauce
- tsp soy sauce
- 120 toasted sesame oil
- ml sugar
- 2 rice wine vinegar
- tsp finely sliced scallion
- 0.5 finely grated fresh ginger
- tsp water
- 15 vegetable oil
- ml all-purpose flour
- 1 salt
- tbsp toasted sesame oil, divided
- 1 chopped ginger
- tsp cloves garlic, chopped
- 355 lean ground pork
- ml shrimp, finely chopped
- 1 chopped napa cabbage
- tsp chopped fermented bamboo
- 500 scallions, finely sliced
- g soy sauce
- 0.5 lime, zest only
- tsp water
- 3 lime, cut into wedges
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By lovefood ·
Recipe sourced from
openrecipes