Steamed Gyoza with Ponzu Sauce
Japanese steamed pork-and-vegetable dumplings with a citrusy ponzu dipping sauce. Delicate, juicy and full of flavor.
55 min2 servingsAdvancedJapanese
235kcal / serving
12.2 gprotein
23.2 gcarbs
10.5 gfat
Ingredients
- 75 grams ground pork
- 50 grams napa cabbage
- 1 stalks scallions
- 1 cloves garlic
- 5 grams fresh ginger
- soy sauce, al gusto
- sesame oil, al gusto
- salt, al gusto
- white pepper, al gusto
- 8 pieces round gyoza wrappers
- rice vinegar, al gusto
- soy sauce (for ponzu), al gusto
- lemon juice, al gusto
Directions
- Drain cabbage: chop finely, salt 10 min, squeeze well with hands. Mix pork, drained cabbage, scallions, grated garlic and ginger, soy sauce, sesame oil, salt, and pepper. Work until the filling looks combined.
- Fill wrappers with 1 teaspoon of filling, moisten the edge, fold, and make 5-6 pleats, sealing against the smooth side.
- Steam in a lined steamer basket for 12-15 min over medium-high heat until the wrapper is translucent.
- Ponzu: rice vinegar + soy sauce + lemon juice. Serve as a dipping sauce.
- To freeze raw: IQF on a tray for 1 hour, then bag. Cook from frozen +3 min. Reheat cooked: steam 3 min or microwave (moist) 90 sec.
In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.
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