My family and I just visited Tokyo Disney for a couple of days and we had to try some of the special snacks and foods they have. Tokyo Disney is famous for special snacks like flavored popcorn (curry, chocolate, strawberry, and more), pork or chicken in a Chinese bun shaped like a Mickey hand, mochi balls shaped like the Toy Story green aliens, and the famous Tokyo DisneySea Gyoza Dogs (see review here)!
Most (um…all) of these snacks are not 90/10 friendly, but most of us aren’t looking to be super strict when on a trip to Disney anyway. So, we sampled. We split things to just get a few bites and taste the different unique treats.
One of our favorites ended up being the Tokyo DisneySea Gyoza Dogs. They are basically a large gyoza bun stuffed with pork sausage and cabbage. The pork is cooked and then stuffed inside the gyoza dough and then steamed.
If you don’t know, Tokyo DisneySea is the second park at Tokyo Disney. If you’re familiar with Disney in Anaheim, then you probably know that there are two parks: Disneyland and Disney California Adventure. It’s very similar in Tokyo. There’s Tokyo Disneyland and Tokyo DisneySea.
You can only get these Gyoza Dogs in one place in Tokyo DisneySea (as far as I know). You can find them in the Nautilus Galley near the 20,000 Leagues Under the Sea ride.
Although we enjoyed many of the fun treats on our Tokyo Disney trip, the Tokyo DisneySea Gyoza dogs were one of the few I felt I could easily turn into a healthy 90/10 recipe. Although, I may have to try to recreate that strawberry popcorn without all the sugar!
For this recipe, I made a 100% whole wheat gyoza dough. I also ended up using ground beef instead of pork because it is easier for me to get quality beef usually. You can use ground pork if you want to be closer to the original but it’s yellow tier in 90/10. You’ll also need some sort of steamer for this recipe. I used a bamboo steamer as shown in the pictures below, but you can use any steamer basket.
I hope you enjoy these as much as we did!
Whole Wheat Gyoza Dough
- 3 cups 100% whole wheat flour
- 1 1/2 Tbsp baking powder
- 1 1/2 Tbsp coconut sugar
- 1 1/2 Tbsp sesame oil
- 3/4 cup milk or water
- 1 lb ground beef or pork, 90% lean or leaner
- 1/2 onion large, diced
- 3 green onion sliced
- 2 Tbsp sesame oil divided
- 1 Tbsp Bragg Liquid Aminos
- 1 tsp minced ginger
- 1 Tbsp bottled minced garlic
- 1/2 tsp salt
- 1 cup Napa Cabbage chopped
- Add all of the ingredients except the milk (or water) to a large bowl and whisk together to combine well.
- Add about half of the milk (or water) and begin mixing. You can start with a spatula or spoon but you'll need to switch to your hands when the liquid is absorbed.
- Knead the dough and keep adding liquid a little at a time until you achieve a dough that is very sticky but not overly wet. Mine worked great and was sticky enough that I would get some left on my hands when I would touch it but not very much. You should knead it for at least 3 minutes and adjust with water or flour to get a sticky but not too sticky dough.
- Add the dough ball to a ziploc or wrap it in plastic wrap and put it in the fridge for at least 20 minutes. You're not really looking for it to rise. Make the gyoza filling while you wait for the dough to be ready.
- Mix all of the ingredients except the cabbage and half of the oil in a large bowl. Mix well until the mixture is smooth and well combined.
- Divide the mixture into 6 equal parts. Roll each part out into a hot dog shape.
- Heat the remaining sesame oil (or you can use avocado or olive) over medium heat in a frying pan.
- Add the meat to the pan and cook for about 3 minutes on each side or until they are cooked through.
- When the dough is ready, divide it into 6 equal parts.
- Using some flour to keep things from sticking too much, press the dough pieces out on a flat surface with your fingers. You can use a rolling pin if you want but I didn't find it to be necessary. You want to make an oval shape a littler longer than the hot dog length you formed.
- Now fill each dough with a piece of the meat and some cabbage.
- Fold in the ends over the meat first (like you would a burrito). Then bring the sides up and pinch them together. The dough should pinch together easily and be easy to form how you want. You can then make designs at the seam or leave it smooth like a burrito.
- Now, to steam the gyoza dogs, put a few inches of water in the bottom of a pot fitted with a steamer basked and bring the water to a boil.
- When the water is boiling, add the gyoza dogs, cover, and steam for 20 minutes.