How to make a japanese hotpot with gyoza for 4



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First the gyoza. Mix 200g of porkmince, 1/12 of a Chinese cabbage (finely chopped), 1 spring onion (finely chopped), 1/5 of a bunch of garlic chives (finely chopped) 2 shiitake mushrooms (FC)

Crush 1 clove of garlic over the top and knead

Dip your finger in water and trace around the gyoza wrapper. Place a teaspoon of mixture and fold

Now for the hot pot

Pour 1 litre of water into a large clay pot. Drop 3 10cm strips of dried seaweed (kombu) in and leave for 2 hours

2 hours later

Boil water in a separate saucepan

Cut 6 chicken wings into 2 pieces

Once the water has boiled pour 1 teaspoon of salt and 1 tablespoon of cooking wine (Japanese sake) in

Put chicken into the water for 5 mins

After 5mins take the chicken out and put them in a colander

Chop 1/8 of a Chinese cabbage, 2 spring onions, 1 carrot and a bunch of pak choy into edible bite-sized pieces

Cut tofu into 8 pieces

Put your chicken, gyoza, tofu and vegetables and enjoy with ponzu sauce

This meal is very healthy because it is low in calories and has a good balance of meat and vegetables. It contains vegetables for vitamins and nutrients, meat for protein and tofu for calcium.

This meal contains 236.25 calories per person (945 calories). Even though this meal contains low calories, it is still good to excersise regularly


Watch the video: Perfect frozen GYOZA dumpling, easy lunch, 餃子 味の素


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