These Tibetan dumplings are traditionally made with yak meat, but lean ground beef is easier to find in the supermarket.
Bring a large pot of water to a boil.
In a large bowl, combine beef, onion, cabbage, garlic, ginger, green onions, cilantro and salt.
To assemble: Place 1 spoonful of beef filling in the center of each gyoza wrapper, fold wrapper in halfm, press out any air and crimp edges to seal. may want to moisten edges with a tiny bit of water to help seal dumpling.
Arrange dumplings in a single layer in a steamer basket and set over boiling water. Steam for 30 minutes, or until filling is cooked through.
Serve with sriracha or soy sauce for dipping. Makes 20 dumplings.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (300g) | ||
Recipe Makes: 5 | ||
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Calories: 566 | ||
Calories from Fat: 410 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 45.5g | 61 % | |
Saturated Fat 17.2g | 86 % | |
Monounsaturated Fat 15.7g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 136.1mg | 42 % | |
Sodium 139.4mg | 5 % | |
Potassium 650.8mg | 17 % | |
Total Carbohydrate 8g | 2 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 5.2g | ||
Protein 30.2g | 43 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 566
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