Gyoza

I learned this recipe for pot stickers while living in Japan. They’re great hot or cold, and may be eaten plain or with the dipping sauce. Any ground meat can be substituted for pork.

Step: 1

Heat sesame oil in a large skillet over medium high heat. Mix in cabbage, onion, garlic and carrot. Cook and stir until cabbage is limp. Mix in ground pork and egg. Cook until pork is evenly brown and egg is no longer runny.

Step: 2

Preheat vegetable oil in a large skillet over medium high heat.

Step: 3

Place approximately 1 tablespoon of the cabbage and pork mixture in the center of each wrapper. Fold wrappers in half over filling, and seal edges with moistened fingers.

Step: 4

In the preheated vegetable oil, cook gyoza approximately 1 minute per side, until lightly browned. Place water into skillet and reduce heat. Cover and allow gyoza to steam until the water is gone.

Step: 5

In a small bowl, mix soy sauce and rice vinegar. Use the mixture as a dipping sauce for the finished wrappers.

Per Serving: 184 calories; protein 7.9g; carbohydrates 18.5g; fat 8.5g; cholesterol 37.5mg; sodium 546.3mg.

Prepare your food in advance can be best to feel enjoyable when you do it with your likely music in the yard , a relaxing beverage of choice or even a partner. It is helpful to write every step you fell right to create the food , which may include all of it from your tools and utensils to your processing menu . Make sure to list the ingredients in the process of it , so as not to leave it . A handwritten list is typically best.

Bought the right cooking tools is just as important as having the correct dishes menu . This includes all of from pots, pans, bowls and utensils to those essential items that are easy to forget, such as parchment paper and foil. Items like crunch bottles for make sure to the perfect drizzle or decoration to your main food and long tweezers to range smaller and thinner foods are a likely for all of home chef.