How to make a japanese hotpot with gyoza for 4
Make a Japanese Hotpot With Gyoza for 4
17
STEPS
TOOLS
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
- 200.0g Pork mince
- 16.0 Gyoza wrappers
- Chinese cabbage
- 3.0 Spring onion
- 1/5bnch Garlic chives
- 2.0 Shiitake mushrooms
- 1.0 Garlic clove
- 1.0bnch Pak choy
- 1.0 Carrot
- 1 block tofu
- 6.0 Chicken wings
- 3x10cm strips of dried seaweed (kombu)
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