Sabrina gee-shin uses her grandmother’s chinese filling to make this gyoza recipe. She teaches several folding methods in her kimchee mama cooking classes. This one, from a japanese friend, is quick and simple.
3 tablespoon Cornstarch, divided, plus more for dusting
2 teaspoon Shaoxing rice wine
1.5 teaspoon Toasted Sesame Oil
1.5 teaspoon Reduced Sodium Soy Sauce
1.5 teaspoon Finely chopped palm sugar or light brown sugar
0.25 teaspoon Salt
0.25 teaspoon Ground white pepper
0.6699999999999999 cup Water
25 Round shanghai style dumpling wrappers
2 tablespoon Extra Virgin Olive Oil, Divided
Nutrition value
163
calories per serving
10 g Fat8 g Protein10 g Carbs1 g FiberOther
Current Totals
10 g Fat
8 g Protein
10 g Carbs
1 g Fiber
MacroNutrients
Carbs
10 g
Protein
8 g
Fiber
1 g
Fats
Fat
10 g
Vitamins & Minerals
Calcium
33 mg
Iron
2 mg
Vitamin A
105 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
14 mcg
Vitamin B12
0 mcg
Vitamin C
4 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
27 mg
Manganese
0 mg
Phosphorus
73 mg
Selenium
16 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
