Pork Gyoza
A soft, sticky dough filled with a savory, herby pork mixture. Serve with a dip of your choice.
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Servings: 30 servings
Calories: 93kcal
Equipment
- Mixing Bowl
- Sauce pan with lid
Ingredients
- 1 package wonton wrappers usually comes in packs of about 60
- 1 lb ground pork
- 1 bag cole slaw cabbage mix omit the dressing
- ¼ cup green onions chopped
- ½ teaspoon salt
- 1 tablespoon light olive oil
- ½ cup water
- 1 tablespoon sesame seeds sprinkled on top of finished gyoza's
Instructions
- In a mixing bowl, combine pork, cabbage, green onions and salt. Mix with hands.
- Fill a small bowl with water and set near where ever you are assembling the gyoza's.
- Place about 2 teaspoon of the pork mixture in the middle of one wonton wrapper.
- Dip one finger in the water and wet along the edge of half of the wrapper.
- Press the wet corner to the dry corner to fold the gyoza in half.
- Starting at either the bottom left or the bottom right, begin doing little folds along the edge, lightly pressing each time to create a seal.
- Repeat until all gyoza's are folded.
- Heat up the olive oil in a frying pan.
- Place the gyoza's in the oil and cook for about 5 minutes or until the bottoms start to brown.
- Add water to the pan and cover.
- Steam for about 10 minutes until water evaporates and bottoms begin to lightly stick to the pan.
- Remove and sprinkle with sesame seed.
- Serve with dipping sauce of your choice.
Notes
Save in a tupperware in the fridge for up to 4 days. Reheat before serving.
Nutrition
Serving: 2gyoza's | Calories: 93kcal | Carbohydrates: 10g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 12mg | Sodium: 136mg | Potassium: 85mg | Fiber: 1g | Sugar: 1g | Vitamin A: 25IU | Vitamin C: 6mg | Calcium: 18mg | Iron: 1mg