Spicy Beef Gyoza with Hot Dipping Sauce
User Reviews
5.0
3 reviews
Excellent
Spicy Beef Gyoza with Hot Dipping Sauce
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
- 200 g ground beef
- 100 g yellow onion finely diced
- 1 tsp grated ginger root or ginger paste
- 200 g green cabbage finely diced
- 30 g garlic chive(s) finely chopped
- 3 cloves grated garlic or garlic paste
- 1 pinch salt and pepper
- 1 tbsp oyster sauce
- 1 tbsp red wine
- 1 tsp Dijon mustard smooth type
- ½ tsp cumin powder
- ½ tsp coriander powder
- ⅛ tsp cinnamon powder
- ⅛ tsp nutmeg powder
Wrapping and Cooking
- 40 Gyoza wrappers
- 1 tbsp cooking oil
- 150 ml freshly boiled water
Sauce
- 1 tsp Chinese-style chicken bouillon powder (granules) I recommend Youki's additive-free Garasupu
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- ½ tbsp toasted sesame oil
- ½ tbsp chili bean sauce (tobanjan)
- ½ tsp chili oil (rayu) (rayu) optional
- ½ tsp sugar
- 1 tsp grated ginger root
- 1 tbsp finely chopped green onions
- dried red chili pepper thinly sliced
Instructions
- Add all the filling ingredients to a large mixing bowl.
- Mix until the ingredients are evenly distributed.
- Hold a gyoza wrapper in you palm and add 1 tbsp of the filling to the middle. Leave a finger-width border around the edge.
- Dampen the edge with water and fold the wrapper in half (without letting the sides touch yet). Pinch one corner to start the pleat.
- Push a small flap over your finger and press it down to make a pleat. Repeat until the gyoza is sealed.
- Once complete, press the pleats down to secure.
- Repeat until all the filling and wrappers are used up.
- Heat a frying pan on medium and add 1 tbsp cooking oil. Once hot, place the gyoza in the pan with the flat side down and fry until the bottoms are browned (approx 3-5 minutes).
- Once browned, pour 150 ml freshly boiled water around the gyoza and place a lid on top. Cook until the liquid is almost gone and then remove the lid.
- Remove the lid and continue to cook. Once the liquid is completely gone, remove the pan from the heat.
- To make the dipping sauce, take a small bowl and mix 1 tsp Chinese-style chicken bouillon powder (granules), 2 tbsp soy sauce, 1 tbsp rice vinegar, ½ tbsp toasted sesame oil, ½ tbsp chili bean sauce, ½ tsp chili oil (rayu), ½ tsp sugar, 1 tsp grated ginger root, 1 tbsp finely chopped green onions and dried red chili pepper until well combined.
- Transfer the gyoza to serving plates with the crispy side facing up and enjoy with your homemade dipping sauce!
Notes
- Uncooked gyoza can be stored in the freezer in a sealed container for up to 1 month. Cook from frozen and increase the cooking time by a few minutes.
- Leftover cooked gyoza can be stored in the fridge for 24 hours. Pan fry again to reheat and revive the crispy base.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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