As a new mom I don’t have the time to make gourmet meals. So the quicker the better! Often time quick meals aren’t associated with being healthy. So my goal is to make quick & healthy meals especially because I am nursing.
I was so excited about this meal I had to share! I love Asian cuisine and one of my favorite things is gyoza potstickers! I love gyoza with rice and I made just that. I went to trader joes and saw these postickers in Shrimp, Vegetable, and Pork. I bought one of each to try. We feel in love with the pork ones. The shrimp were good and to be honest I haven’t even opened the vegetables potstickers yet!
Another thing I love about these potstickers is that they are not super high in sodium. With frozen foods normally the sodium is sky high! I try to watch how much sodium we intake, keeping it low is super important to me!
The first time I made them I followed the directions to a “T”. Then I added my own spin to them. We like them crispy so I cooked them in the oil a bit longer than directed. Flipped them on another side when I added the water so I wouldn’t loose the crispyness.
Then Voila! Make some rice, prepare your favorite dipping sauce, and serve! I mixed a dash of soy sauce with a bunch of sweet chili sauce. My goodness I love sweet chili sauce!
Bon Appetite! Follow me over on Instagram @Cmichellestyles for more food inspiration that I post in my stories. Not everything makes it to the website lol.
Pork Gyoza Potstickers & White Rice
- 1 Pack of Pork Gyoza
- 2 tsp Oil or Butter (Eyeball this part. Depends on how many gyozas you are making. )
- 2 cups Rice
- 2 1/4 cups Water
- Soy Sauce
- Sweet Chili Sauce
Preheat pan and add 1 teaspoon of Oil/Butter
Place the gyoza in the pan and let cook between 4-6 minutes. Cover pan with lid.
While the gyoza is frying add two cups of water to a pot and bring to a boil on medium to low heat. Once boiling add two cups of rice and place the lid on the pot. Let cook for 5-10 mins, stir the rice in-between. After majority of the water has evaporated stir the rice. Turn off heat and let the rice steam in pan.
Once desired crispiness is reached. Flip gyoza on to another side.
Add 1/4 tablespoon of water. Add more or less depending on how many gyoza being cooked. As a reference, if you are making a full pan of gyoza. The water should be very shallow just to cover the bottom of the pan. Let cook until water evaporates.
Place the gyoza on a napkin or rack and let stand for a minute or two.
If you like sauces mix 1/2 teaspoon of soy sauce into a bowl with 2 tablespoons of sweetchilli sauce. Stir and enjoy!
*Besos*
