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Ahi Gyoza (potstickers)

Gyoza or potstickers stuffed with fresh Hawaiian ahi, water chestnuts, green onions... served with shoyu-vinegar dipping sauce.


Posted By: A. Honopaa
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Prep Time: 10 | Cook Time: 5 | Ready In: 15
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US Metric
  • 1 pound ahi tuna, sushi grade
  • 1 quarter sized piece fresh ginger, finely grated
  • 1/2 bunch green onion, finely chopped
  • 1 can water chestnuts, finely chopped
  • 1 tablespoon Aloha shoyu
  • 1 teaspoon sesame oil
  • 1 or 2 eggs, beaten
  • 1/2 teaspoon salt
  • 1 package round wonton skins

Makes about 20 gyoza


Cooking Process:

Cut ahi into small cubes.  Add all ingredients (except wonton skins) into food processor and pulse carefully to form a semi-chunky mousse.  If the mixture seems too dry, add another egg.

Keep a cup of water, your filling, and your wrappers handy. Lay a few wrappers out flat on a countertop. Place about 1-ounce of filling into the center of a wrapper using a tablespoon. Wet the edges of the wonton wrapper with water. Fold the wrapper in half and press edges together to seal.

Heat a frying pan to medium-high heat. When hot, add a little oil using a napkin (use just enough oil to wet the surface).  Place the dumplings on hot pan and cover for about 2 minutes. Lift the lid, and add enough water to create steam (2-4 tablespons) and quickly close the lid. Let the pot stickers steam for about 4 minutes. The end result should be that the pot stickers have a crispy golden brown bottom and a soft pasta top. Serve hot with your favorite dipping sauce.

Nutritional Information:

Serving Size (4 gyoza)

  • Calories  241.0
  • Total Fat  4.5 g
  • Saturated Fat  0.9 g
  • Polyunsaturated Fat  1.0 g
  • Monounsaturated Fat  1.1 g
  • Cholesterol 125.3 mg
  • Sodium  425.3 mg
  • Potassium  144.0 mg
  • Total Carbohydrate  25.3 g
  • Dietary Fiber  1.0 g
  • Sugars  0.8 g
  • Protein  26.1 g
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