GYOZA
Make and share this Gyoza recipe from Food.com.
Provided by Shasha
Categories Pork
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Cook cabbage in a small amount of boiling salted water until tender.
- Squeeze out all liquid and mince fine.
- Chop mushroom.
- Mix soy sauce, sesame oil, Mirin, pork, green onion, ginger, mushroom, and cabbage.
- Refrigerate for 1 hour or more.
- Place a scant teaspoon of mixture on each gyoza skin.
- Moisten edges with cornstarch and water, fold over and seal.
- Crimp edges with a fork.
- Cover bottom of a large non-stick skillet with oil.
- Brown the gyoza over medium heat (350 degrees) turning frequently.
- Add 1/4 c water to skillet, cover and steam on low heat 7 minutes.
- Stir often to prevent sticking.
- Remove cover, raise heat and cook for 2 minutes until crisp.
- Gyoza may be prepared in advance or frozen.
- Lay them in a single layer on a greased cookie sheet, and cover with greased paper.
- Thaw before cooking.
Nutrition Facts : Calories 159.5, Fat 13.5, SaturatedFat 3.4, Cholesterol 20.4, Sodium 1031.7, Carbohydrate 2.9, Fiber 0.9, Sugar 1.2, Protein 7.2
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