Japanese-Style Pork Dumplings
Japanese-Style Pork Dumplings - Just like gyozas from the restaurant
Nutritional values
(Percentage of daily recommendation)
| Calorie | 564 cal. | (27 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 67 g | (45 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 8.3 g | (28 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 138 μg | (230 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 15.9 mg | (133 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 68 μg | (23 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 15.5 μg | (34 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 59 mg | (62 %) | ||
| Potassium | 1,189 mg | (30 %) | ||
| Calcium | 104 mg | (10 %) | ||
| Magnesium | 99 mg | (33 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 267 mg | |||
| Cholesterol | 138 mg | |||
| Complete sugar | 11 g |
Ingredients
- For assembling and serving
- 16 round Wonton wrapper
- 1 egg white
- 8 leaves Green cabbage
- 2 carrots
- 2 Tbsps Rice vinegar
- light soy sauce
- 1 splash Lime juice
- 1 pinch Palm sugar
- For the filling
- 1 ½ centimeters fresh ginger
- 1 garlic clove
- 1 red chili pepper
- 1 sprig Lemongrass
- 2 scallions
- 500 grams Pork tenderloin
- sesame oil
- 2 Tbsps dark soy sauce
- 1 Tbsp Oyster sauce
Preparation steps
Peel the ginger and garlic and finely chop. Rinse the chile pepper, cut in half lengthwise, remove seeds and finely chop. Rinse the lemongrass, trim both ends, peel outer layers and finely chop. Rinse, trim and thinly slice the scallions. Rinse the meat, pat dry, cut into small cubes and stir-fry in 1 tablespoon hot oil in a wok. Add the ginger, garlic, chile pepper, scallions and lemongrass and sauté. Season with soy sauce and oyster sauce.
Brush the edges of the wonton wrappers with egg white and place some of the meat mixture in the center of each. Fold wrappers over mixture and press the edges well to seal.
Heat 2-3 tablespoons oil in wok and brown the dumplings on both sides.
Rinse the cabbage leaves, pat dry and thinly slice. Peel the carrots and finely grate. Mix both with the vinegar and 2 tablespoons of oil and season with soy sauce, lime juice and sugar. Arrange on plates, top with the cooked dumplings and serve immediately.
