Recipes · Japanese · Appetizers
Gyoza
One serving has 572 kcal and 26 g protein, and at least a fifth of a woman's daily need of thiamin (102%), selenium (79%), vitamin K (76%), niacin (60%), riboflavin (49%) and pyridoxine (42%). Ready in 40 minutes.
- Preparation: 30 min
- Cooking: 10 min
- Makes: 1 serving (330 g)
- Difficulty: Medium
- Diets: Dairy-free
- Contains: alcohol, egg, gluten, pork, sesame, soy
Ingredients
- 64 g Gyoza wrappers
- 100 g Ground pork
- 60 g Cabbage
- 8 g Green onions
- 3 g Garlic
- 3 g Ginger
- 18 g Soy sauce
- 4 g Sesame oil
- 5 g Sake
- 5 g Vegetable oil
- 50 g Water
- 10 g Rice vinegar
Method
- Salt the finely chopped cabbage for 10 minutes and squeeze out the water.
- Mix the pork with the cabbage, green onions, garlic, ginger, half the soy sauce, sesame oil and sake.
- Put a spoonful in the middle of each wrapper, wet the edge and pleat it closed.
- Fry the gyoza in oil until the bottoms are golden, add the water, cover and steam for 4 minutes, then uncover until crisp again.
- Serve with a dip of the remaining soy sauce and rice vinegar.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 572 kcal | 27% |
| Carbohydrates | 43.6 g | |
| Water | 222 mL | |
| Fiber | 3.1 g | 11% |
| Protein | 25.8 g | 54% |
| Tryptophan | 0.29 g | |
| Threonine | 0.96 g | |
| Isoleucine | 1.1 g | |
| Leucine | 1.8 g | |
| Lysine | 1.7 g | |
| Methionine | 0.57 g | |
| Cystine | 0.36 g | |
| Phenylalanine | 1 g | |
| Tyrosine | 0.77 g | |
| Valine | 1.2 g | |
| Histidine | 0.82 g | |
| Fat | 31.4 g | |
| Monounsaturated | 13.2 g | |
| Polyunsaturated | 6.1 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 5.5 g | |
| Saturated | 9.3 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 77.8 mg | |
| Calcium | 88 mg | 9% |
| Copper | 0.19 mg | 21% |
| Iron | 3.8 mg | 21% |
| Magnesium | 56.9 mg | 18% |
| Manganese | 0.53 mg | 29% |
| Phosphorus | 282 mg | 40% |
| Potassium | 568 mg | 12% |
| Selenium | 43.4 µg | 79% |
| Sodium | 1,426 mg | |
| Zinc | 3 mg | 38% |
| Thiamin (vitamin B1) | 1.1 mg | 102% |
| Riboflavin (vitamin B2) | 0.54 mg | 49% |
| Niacin (vitamin B3) | 8.4 mg | 60% |
| Pantothenic acid (vitamin B5) | 0.82 mg | 16% |
| Pyridoxine (vitamin B6) | 0.55 mg | 42% |
| Folate (vitamin B9) | 93.9 µg | 23% |
| Cobalamin (vitamin B12) | 0.71 µg | 30% |
| Choline | 11.8 mg | 3% |
| Vitamin A | 11.6 µg | 2% |
| Vitamin C | 24.6 mg | 33% |
| Vitamin D (D2 + D3) | 0 IU | 0% |
| Vitamin E | 1 mg | 7% |
| Vitamin K | 68.2 µg | 76% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.8 kg CO2e a serving: about average for main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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