Directions:
- Shred cabbage and cut nira (green onions) fine.
- Combine cabbage, nira, pork, ground fresh ginger root, garlic and seasonings. Mix well by hand.
- Put 1 tablespoons of mixture on a gyoza wrapper. Wet the edge of wrapper with water using your finger. Pinch edges firmly and crip togther to seal.
- Grease skillet with vegetable oil, arrange gyoza in a single layer in the pan. Cook well over low heat.
- When bottom of goyza become slightly brown, add 1/4 cup of water.
- Cover, cook for a couple minutes.
- Serve with your favorite gyoza sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 337.63 Kcal (1414 kJ) | ||
| Calories from fat | 303.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.77g | 52% | |
|---|---|---|---|
| Cholesterol | 36.46mg | 12% | |
| Sodium | 751.46mg | 31% | |
| Potassium | 229.63mg | 5% | |
| Total Carbs | 2.26g | 1% | |
| Sugars | 0.97g | 4% | |
| Dietary Fiber | 0.86g | 3% | |
| Protein | 5.54g | 11% | |
| Vitamin C | 9.6mg | 16% | |
| Iron | 0.2mg | 1% | |
| Calcium | 20.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 375.25 Kcal (1571 kJ) | ||
| Calories from fat | 337.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.54g | 52% | |
|---|---|---|---|
| Cholesterol | 40.52mg | 12% | |
| Sodium | 835.19mg | 31% | |
| Potassium | 255.21mg | 5% | |
| Total Carbs | 2.51g | 1% | |
| Sugars | 1.08g | 4% | |
| Dietary Fiber | 0.95g | 3% | |
| Protein | 6.16g | 11% | |
| Vitamin C | 10.7mg | 16% | |
| Iron | 0.2mg | 1% | |
| Calcium | 22.9mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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