Japanese Gyoza Rose
how to make Gyoza rose recipe
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Servings: 4 people
- 32 Gyoza wrappers Store bought
- 200 g pork mince
- 150 g cabbage
- 2 tbs chopped green shallots
- 1 tsp ginger juice
- 1 tbs Sake
- 1 tsp soy sauce
- 1/4 tsp salt
- pepper to taste
- 1 tbs sesame seed oil
- 1/4 cup of water
Chop the cabbage and green shallots finely. Sprinkle 1/2 tsp of salt over it and leave it for about 5 minutes.
Squeeze out the excess water from the cabbage and shallots. Place them in a mixing bowl.
Add the pork mince and all sauces to the bowl and mix them together till the mince becomes a bit sticky.
Place one wrapper on a chopping board and wet one side edge with water and overwrap with another wrapper.
Repeat the same with two more wrappers (altogether 4).
Spoon about a heaped teaspoon amount of the pork mixture onto the centre of each gyoza wrapper.
Wet the edge of the wrappers with water with your finger and fold them in half from the right-hand side.
Seal and close up the gyoza wrapper firmly and roll them up from one side.
Wet the end of one side of the gyoza rose to close the gyoza. Repeat this step with 28 wrappers to make 8 gyoza roses altogether.
Heat some oil in a frying pan over medium heat and place the gyoza in the pan and let the bottom of the rose brown.
Pour 1/4 cup of water into the pan and put a lid on it to steam the gyoza for about 5 minutes.
Take the lid off and let the water evaporateTurn off the heat and serve the gyoza on a plate.
Calories: 621kcal | Carbohydrates: 90g | Protein: 24g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 49mg | Sodium: 1133mg | Potassium: 331mg | Fiber: 3g | Sugar: 1g | Vitamin A: 90IU | Vitamin C: 14.6mg | Calcium: 93mg | Iron: 5.7mg