Japanese Gyoza

150 mins (prep 120, cooking 30)
16 ingredients
100 servings
This is a great recipe for Gyoza. It is a little time consuming to make, but oh so worth the effort. A gyoza press makes the job easier. It makes 100 gyoza. I make them all and freeze the others (uncooked)for another time. The dipping sauce is so tasty that you will tempted to get up in the middle of the night and stick your finger in for a little taste. MMmmmm!

Categories:  weeknight , number-of-servings , <-4-hours , japanese , appetizer , time-to-make , asian ,
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Serving Size (5.16 g)
Servings 100
Amount per Serving
Calories 12.05 Calories from Fat 6.12
% Daily Value *
Total Fat 0.68g 103.85%
Saturated Fat 0.12g 59.27%
Trans Fat 0.0g %
Cholesterol 0.16mg 5.27%
Sodium 338.35mg 1409.8%
Total Carbohydrate 1.13g 37.8%
Dietary Fiber 0.09 g 36.3%
Sugars 0.85 g %
Protein 0.48g 95.48%
Vitamin A 4.08IU% Vitamin C 0.01mg%
Calcium 4.52mg% Iron 0.08mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
pork sausage, ground lean pork, cloves garlic, fresh ginger, gyoza skins, japanese, fresh garlic