1. In a big bowl, add minced beef and chicken and all the sauce ingredients ( soy sauce, sake, sugar,pepper, grated garlic and ginger, sesame oil, oyster sauce, potato starch). Mix throughly
2. Add the chopped vegetable, cover with the plastic wrap and refrigerate for 30 minutes.
3. When assemble the gyuza, prepare a bowl of water, dust the tray surface with extra flour.
4. Use butter knife to spread stuffing on the flour, wet the flour on the outter edg. Form the pleat on one side and rest one side of the gyuza on prepared flour.
5. In a pan, heat sesame oil on medium heat, arrange the gyuza in line, pour boiling water in the pan covering half of the gyuza, on medium high heat andwith the lid on , cook for 5 minutes.
6. Take the lid off, when the water has evaporated, pour in sesame oil and cook for 2 more minutes.
7. Mix venigar and soy sauce for gyuza.
8. Serve bottom side up.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (380g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 59 (28%)|
|Amt Per Serving||% DV|
|Total Fat 6.5g||9 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 17.6mg||5 %|
|Sodium 11755.1mg||405 %|
|Potassium 546mg||14 %|
|Total Carbohydrate 13.4g||4 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 11.2g|
|Protein 27.1g||39 %|
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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: 212
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