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Japanese Gyoza Rose
how to make Gyoza rose recipe
Prep Time
15
minutes
mins
Cook Time
10
minutes
mins
Total Time
25
minutes
mins
Course:
Main Dish
Cuisine:
Japanese
Servings:
4
people
Calories:
621
kcal
Author:
Shihoko | Chopstick Chronicles
Ingredients
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
Metric
-
US Customary
Instructions
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.
Nutrition
Calories:
621
kcal
|
Carbohydrates:
90
g
|
Protein:
24
g
|
Fat:
16
g
|
Saturated Fat:
4
g
|
Cholesterol:
49
mg
|
Sodium:
1133
mg
|
Potassium:
331
mg
|
Fiber:
3
g
|
Sugar:
1
g
|
Vitamin A:
90
IU
|
Vitamin C:
14.6
mg
|
Calcium:
93
mg
|
Iron:
5.7
mg