Pork Gyoza
Each Pork Gyoza contains just 1g protein and 27 calories — designed as a side or appetizer rather than a protein-building meal. Batch-makes 50 servings quickly on the stovetop, so you can prep a full week of snacks in one session. Use these to round out meals or boost volume without derailing your macro targets.
Ingredients
- •Cabbage, Green(960g)
- •Vegetable oil(30g)
- •Green Onion (Scallion)
- •Garlic(120g)
- •Ginger, Fresh Root(15g)
- •Soy Sauce, Low Sodium(8g)
- •Sesame Oil, Toasted(5g)
- •Ground Pork(227g)
Regular ground pork is typically 70/30. Look for lean if available.
- •Dumpling Wrappers, Round
Instructions
- 1Sauté the cabbage with 1 Tbsp canola or vegetable oil in a large skillet over medium heat until wilted to half its volume. Transfer the cabbage to a large bowl.
- 2Slice the green onions, mince the garlic, and grate or chop the ginger. Add the onions, garlic, ginger, soy sauce, sesame oil, and ground pork to the bowl with the sautéed cabbage. Massage the mixture with your hands until it is evenly mixed and slightly sticky or tacky in texture.
- 3Spoon about one teaspoon of the pork mixture into the center of a wrapper. Dip a finger in water and wet the outer rim of the wrapper. Fold the wrapper over the filling and pinch the edges to close (here is a video demonstrating different folding styles).
- 4When ready to cook the gyoza, heat 1 Tbsp canola or vegetable oil in a non-stick skillet over medium heat. Working in batches, add the gyoza with the seam side up, and fry until the bottom is golden brown and crispy. Using the lid as a shield, pour about 1/4 to 1/3 cup water into the skillet and quickly place the lid on top to contain the steam and splatter. Let the gyoza steam in the skillet for 1-2 minutes, or until most of the liquid has boiled away. Remove the lid and let the gyoza cook for a minute more, or until the bottom is crispy again. Serve hot.
Nutrition — Per Serving
27
calories
1g
protein
2g
fat
- Carbohydrates
- 2g
- Saturated fat
- 0.5g
- Sodium
- 12 mg
- Dietary fiber
- 0.5g
50 servings per batch · ~27g each
Macro data sourced from USDA FoodData Central
AI Swap Engine
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How much protein does Pork Gyoza have per serving?
Each serving has only 1g of protein and 27 calories, making these a protein-negligible appetizer. The macro breakdown is 2g fat and 2g carbs per serving, so they're extremely minimal across all categories.
How long does Pork Gyoza take to make, and what's the batch size?
Quick prep time on the stovetop yields 50 servings per batch, making this one of the most efficient high-volume appetizer preps available. You can prepare dozens of portions in a single cooking session.
Are Pork Gyoza good for fat loss?
At 27 calories per serving with only 1g protein, these are viable as a near-zero-calorie appetizer during a cut, but they provide no meaningful macro support. They're best used as a low-calorie snack or palate-cleansing starter alongside protein-focused entrees.
