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Suggest a better descriptionBoil 5 cups of water and add 5 chicken bouillon cubes. Mix until fully dissolved. Combine pork, cabbage, onions, ginger, parsley, salt, pepper, sugar, cornstarch, soy sauce, and sherry. Place a spoonful of filling in center of wrapper and brush 180 degrees of wrapper lightly with water and close potsticker. Press firmly or use your fingers to pinch edges together. Add 1/2 tablespoon peanut oil to non-stick skillet over medium heat. Arrange gyoza in pan just barely touching each other. Brown on one side only until it forms a golden brown crust. Add 1/2 cup chicken stock and bring to a boil. Cover; reduce to a slow boil and steam for 8 minutes. Remove the cover and cook over medium heat until all the liquid is absorbed and fully cooked. Repeat the steps until all the gyozas are cooked.
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Serving Size: 1 Serving (242g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 597 | ||
Calories from Fat: 349 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 38.7g | 52 % | |
Saturated Fat 14.1g | 70 % | |
Monounsaturated Fat 17.1g | ||
Polyunsanturated Fat 4.1g | ||
Cholesterol 124.8mg | 38 % | |
Sodium 1360.3mg | 47 % | |
Potassium 684.9mg | 18 % | |
Total Carbohydrate 27.4g | 8 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 25.9g | ||
Protein 34g | 49 % | |
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: 597
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