Step 1: Cut out the core of the cabbage.
Step 2: Shred the cabbage. Either using a food processor or by hand chop the cabbage very fine.
Step 3: salt the cabbage and wait. Use 1 tsp of salt, salt the cabbage and let it drain in a strainer set over a bowl for about 15 minutes.
Step 4: wring it. Transfer the cabbage to a towel and squeeze the heck out of it.
Step 5: Prepare the aromatics. Mince the garlic, ginger and nira.
Step 6: Add the aromatics.
Step 7: Add the cabbage, aromatics, egg, pork, sugar, sake, soy sauce, and corn starch, and knead very well.
Step 8: Spoon the ingredients one spoonful at a time into a gyoza wrapper, pinching the edges as you go.
Step 9: Once you are done making all the gyoza, add 1-2 Tb oil to a frypan over med high heat.
Step 10: Add the gyoza, about 15-20 for a 12 inch skillet and fry them until they are brown on the bottom.
Step 11: Add 1/2 C water and cover. Cook until the water is gone.
Step12: Remove from the skillet and serve by dipping in a mixture of 1:1 vinegar and soy sauce with a few drops of rayuu to taste.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (11g)|
|Recipe Makes: 65 Servings|
|Calories from Fat: 9 (53%)|
|Amt Per Serving||% DV|
|Total Fat 1g||1 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 4.6mg||1 %|
|Sodium 39.8mg||1 %|
|Potassium 42.1mg||1 %|
|Total Carbohydrate 0.2g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 0.2g|
|Protein 1.4g||2 %|
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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: 17
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