Description

Ingredients

• 🐖 200 g ground pork (7 oz) Original: 🐖 200 g ground pork (7 oz)
• 🥬 100 g napa cabbage, finely chopped (3.5 oz) Original: 🥬 100 g napa cabbage, finely chopped (3.5 oz)
• 🧄 1 garlic clove, minced Original: 🧄 1 garlic clove, minced
• 🫚 1 teaspoon grated fresh ginger (5 g / 0.18 oz) Original: 🫚 1 teaspoon grated fresh ginger (5 g / 0.18 oz)
• 🧅 2 green onions, finely chopped Original: 🧅 2 green onions, finely chopped
• 🧂 1 tablespoon soy sauce (15 ml / 0.5 fl oz) glutensoy Original: 🧂 1 tablespoon soy sauce (15 ml / 0.5 fl oz)
• 🍶 1 teaspoon sesame oil (5 ml / 0.17 fl oz) sesame Original: 🍶 1 teaspoon sesame oil (5 ml / 0.17 fl oz)
• 🥟 20 round gyoza wrappers Original: 🥟 20 round gyoza wrappers
• 💧 60 ml water (1/4 cup) Original: 💧 60 ml water (1/4 cup)
• 🛢️ Oil for frying

Preparation

• In a bowl, mix pork, cabbage, garlic, ginger, green onions, soy sauce, and sesame oil until combined.
• Place 1 teaspoon of filling in the center of each wrapper. Wet the edges, fold in half, and pleat to seal.
• Heat oil in a large non-stick pan over medium-high heat. Arrange gyoza in a single layer.
• Fry until bottoms are golden brown (about 2 minutes).
• Add water, cover, and steam for 3–4 minutes until cooked through.
• Remove the lid and cook 1 more minute to crisp the bottoms again.

Total Time

Nutritional Value

Advice

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