Brazilian-style Gyoza

Ingredients

While the original Japanese Gyoza features a delicate balance of flavors, our Brazilian-style Gyoza adds a touch of boldness with the use of Brazilian spices and ingredients. The filling is enhanced with traditional Brazilian seasonings, giving it a unique twist that will transport your taste buds to the lively streets of Brazil. We alse have the original recipe for Gyoza, so you can check it out.

• 1 pound (450g) ground pork 1 pound (450g) ground pork
• 1 cup (240ml) cabbage, finely chopped 1 cup (240ml) cabbage, finely chopped
• 1/2 cup (120ml) onion, finely chopped 1/2 cup (120ml) onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1/4 cup (60ml) green onions, chopped 1/4 cup (60ml) green onions, chopped
• 1/4 cup (60ml) cilantro, chopped 1/4 cup (60ml) cilantro, chopped
• 1 tablespoon (15ml) soy sauce 1 tablespoon (15ml) soy sauce
• 1 tablespoon (15ml) lime juice 1 tablespoon (15ml) lime juice
• 1 teaspoon (5ml) cumin powder 1 teaspoon (5ml) cumin powder
• 1/2 teaspoon (2.5ml) paprika 1/2 teaspoon (2.5ml) paprika
• 1/2 teaspoon (2.5ml) chili powder 1/2 teaspoon (2.5ml) chili powder
• Salt and pepper to taste Salt and pepper to taste
• 30 gyoza wrappers 30 gyoza wrappers

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 20g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the ground pork, cabbage, onion, garlic, green onions, cilantro, soy sauce, lime juice, cumin powder, paprika, chili powder, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Place a gyoza wrapper on a clean surface and spoon about 1 tablespoon of the filling onto the center of the wrapper.
3. 3.
   Moisten the edges of the wrapper with water and fold it in half, creating a half-moon shape. Pinch the edges together to seal the gyoza.
4. 4.
   Repeat the process with the remaining wrappers and filling.
5. 5.
   Heat a large non-stick skillet over medium heat and add a small amount of oil.
6. 6.
   Place the gyoza in the skillet, flat side down, and cook for 2-3 minutes or until the bottom is golden brown.
7. 7.
   Pour 1/4 cup (60ml) of water into the skillet and cover with a lid. Steam the gyoza for 5-6 minutes or until the filling is cooked through.
8. 8.
   Remove the lid and continue cooking for an additional 1-2 minutes to crisp up the bottom of the gyoza.
9. 9.
   Serve the Brazilian-style Gyoza hot with your favorite dipping sauce.

Treat your ingredients with care...

• Ground pork — Make sure to use lean ground pork for a healthier option.
• Cabbage — Finely chop the cabbage to ensure it blends well with the other ingredients.
• Lime juice — Freshly squeezed lime juice adds a tangy flavor, but bottled lime juice can be used as a substitute.
• Gyoza wrappers — Look for round gyoza wrappers in the refrigerated section of your local Asian grocery store.

Tips & Tricks

• To achieve a crispy texture, make sure the gyoza is cooked in a non-stick skillet with a small amount of oil.
• Serve the gyoza with a dipping sauce made from soy sauce, lime juice, and a touch of chili oil for an extra kick.
• If you prefer a vegetarian version, substitute the ground pork with tofu or mushrooms.
• Freeze any leftover gyoza for a quick and delicious snack or meal option.

Serving advice

Serve the Brazilian-style Gyoza as an appetizer or main course. Arrange the gyoza on a platter and garnish with fresh cilantro and sliced green onions. Provide small bowls of dipping sauce alongside the gyoza for guests to enjoy.

Presentation advice

Arrange the gyoza in a circular pattern on a large serving plate, with the dipping sauce in the center. Sprinkle some chopped cilantro and a squeeze of lime juice over the gyoza for a vibrant and appetizing presentation.