Napa Cabbage Rolls with Gyoza Sauce
Translated from Spanish, the language of the reel.
Vesela Asenova| Recipe Creator cooked this in an Instagram reel, in Spanish. SeeMeCook wrote it up from the reel as a full recipe, translated it into English, and added nutrition.
Watch the original reelImported by Ciro Peraloca on SeeMeCook
Napa cabbage leaves filled with pork, carrot, and scallion, seasoned with gyoza-inspired aromatics and condiments. Pan-seared and finished with sauce.
- Time
- 40 minutes
- Cuisine
- East Asian
Ingredients
Steps
Separate the napa cabbage leaves and wash them well.
Break up the ground pork in a pan and cook for a few minutes.
Blanch the napa cabbage leaves and drain them.
Grate the carrot and chop the scallion.
Add the carrot, scallion, ginger, garlic, soy sauce, oyster sauce, sesame oil, rice vinegar, and black pepper to the pan with the pork.
Fill and roll the drained leaves as shown in the video.
Add sesame oil to the same pan and sear the rolls on both sides.
Pour the sauce over the rolls and serve.
Notes
The source does not provide quantities, precise cooking times, or instructions for preparing the sauce poured over the rolls at the end separately; its composition is not specified beyond the listed condiments.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 0
- Protein
- 0 g
- Carbs
- 0 g
- Fat
- 0 g
- Fiber
- 0 g
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