To prepare dumplings, cook cabbage in boiling water 1 minute or until tender. Drain and rinse with cold water; drain. Cool; chop. Place mushrooms in a small bowl; cover with boiling water. Cover and let stand 30 minutes or until tender. Drain mushrooms; chop.
Commbine cabbage, mushrooms, 1/4 cup green onions, 2 tbsp cornstarch, and next 7 ingredients (through egg white) in a large bowl. Cover and refrigerate 4 hours.
Working with 1 gyoza skin at a time (cover remaining gyoza skins to prevent drying), spoon 2 tsp pork mixture into center of each skin. Moisten edges of gyoza skins with water. Fold in half, pinching edges together to seal. Place dumpling, seam side up, on a baking sheet sprinkled with remaininf 1 tsp cornstarch (cover loosely with a towel to prevent drying). Repeat procedure with remaining gyoza skins and filling.
Heat 1 tbsp canola oil in a large nonstick skillet over medium-high heat. Add 12 dumplings to pan; cook 3 minutes. Add 1/3 cup water. Reduce heat, and simmer 3 minutes or until water evaporates. Repeat procedure with remaining canola oil, dumplings, and water.
To prepare the sauce, combine 3 tbsp chopped ginger and remaining ingredients in a small bowl. Serve sauce with dumplings.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (220g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 45 (30%)|
|Amt Per Serving||% DV|
|Total Fat 5g||7 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 7.6mg||2 %|
|Sodium 7948.3mg||274 %|
|Potassium 406.5mg||11 %|
|Total Carbohydrate 10.6g||3 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 9.3g|
|Protein 17.2g||25 %|
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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: 150
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