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5.0 from 3 votes

Spicy Beef Gyoza with Hot Dipping Sauce

Perfect for any time of day, this recipe delivers great flavor effortlessly.

Prep Time
30 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 40 gyoza
Course: Side Dish , Appetizer , Lunch
Cuisine: Chinese , Japanese

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

    Cup of Yum
  1. Add all the filling ingredients to a large mixing bowl.
  2. Mix until the ingredients are evenly distributed.
  3. 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.
  4. Dampen the edge with water and fold the wrapper in half (without letting the sides touch yet). Pinch one corner to start the pleat.
  5. Push a small flap over your finger and press it down to make a pleat. Repeat until the gyoza is sealed.
  6. Once complete, press the pleats down to secure.
  7. Repeat until all the filling and wrappers are used up.
  8. 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).
  9. 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.
  10. Remove the lid and continue to cook. Once the liquid is completely gone, remove the pan from the heat.
  11. 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.
  12. 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.