Soy-Free Beef Gyoza
Discover the irresistible flavors of Soy-Free Beef Gyoza, a perfect homemade appetizer that’s both satisfying and allergy-friendly. These golden, pan-fried dumplings feature a savory filling of ground beef, green cabbage, and carrot, seasoned with ginger, garlic, sesame oil, and rice vinegar for a well-rounded, umami-packed bite. Wrapped in delicate gyoza wrappers, each dumpling is crisped to perfection before being steamed to tender, juicy brilliance. Ready in just 35 minutes, this recipe skips traditional soy-based seasonings, making it ideal for those seeking soy-free alternatives without compromising on taste. Serve these delightful dumplings with your favorite dipping sauce and watch them disappear—perfect for any gathering or a quick, comforting weeknight treat.
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Recipe Information
Ingredients
- 300 grams Ground beef
- 150 grams Green cabbage, finely shredded
- 1 medium Carrot, finely grated
- 2 stalks Green onion, finely chopped
- 2 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Sesame oil
- 1 tablespoon Rice vinegar
- 24 pieces Gyoza wrappers
- 2 tablespoons Vegetable oil
- 125 milliliters Water
- 1 teaspoon Chili paste (optional)
Instructions
In a large mixing bowl, combine the ground beef, shredded cabbage, grated carrot, chopped green onions, minced garlic, and grated ginger.
Season the mixture with salt, black pepper, sesame oil, and rice vinegar. If you like a bit of heat, add chili paste. Mix until all ingredients are well incorporated.
Take one gyoza wrapper and place it in the palm of your hand. Spoon about one teaspoon of the beef mixture onto the center of the wrapper.
Wet the edges of the wrapper with a little water. Fold the wrapper in half over the filling and pinch the edges tightly to seal. Repeat with the remaining wrappers and filling.
In a large non-stick frying pan, heat 1 tablespoon of vegetable oil over medium-high heat. Place gyozas in the pan, flat side down, without overcrowding. Cook for about 2 minutes until the bottoms are golden brown.
Carefully pour 60 milliliters of water into the pan to create steam, then cover the pan immediately. Reduce the heat to medium and let the gyoza steam for about 5 minutes, or until the water has evaporated.
Uncover and continue cooking for another 1-2 minutes to crisp up the bottoms. Transfer to a plate and keep warm.
Repeat the cooking process with the remaining gyozas, using the second tablespoon of oil.
Serve warm with your favorite dipping sauce.
Nutrition Facts
Calories |
1458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.9 g | 124% | |
| Saturated Fat | 27.6 g | 138% | |
| Polyunsaturated Fat | 22.6 g | ||
| Cholesterol | 212 mg | 71% | |
| Sodium | 3298 mg | 143% | |
| Total Carbohydrate | 92.1 g | 33% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 8.5 g | ||
| Protein | 66.1 g | 132% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 190 mg | 15% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1371 mg | 29% | |
*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.
