Beef Gyoza
Indulge in the irresistible flavors of homemade Beef Gyoza, the perfect fusion of crispy pan-fried dumplings and tender steamed fillings. This Japanese favorite features juicy ground beef, finely chopped cabbage, fragrant garlic, and aromatic ginger, all seasoned with soy sauce and sesame oil for a savory, umami-packed bite. Wrapped in delicate gyoza skins and pan-fried to golden perfection before being steamed to lock in flavor, these delectable dumplings boast a satisfying contrast of textures. With simple ingredients and step-by-step instructions, this recipe lets you recreate restaurant-style gyoza in your own kitchen. Serve with soy sauce or your favorite dipping sauce for an appetizer or snack that’s sure to impress. Perfect for sharing but so delicious, you might want to keep them all to yourself!
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Recipe Information
Ingredients
- 250 grams Ground beef
- 100 grams Cabbage
- 2 cloves Garlic
- 2 stalks Spring onions
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 1 teaspoon Grated ginger
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 30 pieces Gyoza wrappers
- 2 tablespoons Vegetable oil
- 60 milliliters Water
Instructions
Finely chop the cabbage and spring onions. Mince the garlic cloves.
In a large bowl, combine ground beef, cabbage, spring onions, garlic, soy sauce, sesame oil, grated ginger, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated.
Place a gyoza wrapper on a clean, flat surface. Spoon about 1 teaspoon of the beef mixture into the center of the wrapper.
Wet the edge of the gyoza wrapper with a little water. Fold the wrapper over the filling to create a half-moon shape. Press the edges together to seal, making pleats along the edge for a tighter seal. Repeat with the remaining wrappers and filling.
Heat 1 tablespoon of vegetable oil in a non-stick pan over medium heat. Place the gyoza in the pan, ensuring they do not touch each other.
Cook for 2-3 minutes or until the bottoms are golden brown.
Add about 30 milliliters of water to the pan and immediately cover with a lid. Reduce heat to medium-low and steam for about 5-6 minutes or until the water has evaporated.
Remove the lid and cook for an additional 1-2 minutes to crisp up the bottom.
Transfer the cooked gyoza to a serving plate. Repeat the cooking process with the remaining gyoza and oil.
Serve the gyoza with a side of soy sauce or your favorite dipping sauce.
Nutrition Facts
Calories |
443 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.4 g | 31% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 42 mg | 14% | |
| Sodium | 879 mg | 38% | |
| Total Carbohydrate | 39.2 g | 14% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 1.0 g | ||
| Protein | 17.9 g | 36% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 48 mg | 4% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 252 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
