1 HRS 30 MINS
Time to Cook
Gyoza Sauce Ingredients
For the filling, put Ground Beef, cabbage, mushrooms, garlic, green onions, ginger, oyster sauce, soy sauce, cornstarch, sesame oil, and salt into a large bowl. Using your hands, heartily work together all ingredients until very well combined and sticky.
For the gyoza, arrange a small bowl of clean water on a large work surface. Use one wrapper at a time to shape the dumplings individually, covering the remaining wrappers with a towel to keep them from drying out. To shape each gyoza, spread about 1 Tbsp. of the filling in the center of a wrapper, leaving a generous ¼-inch border around the outside. Use a fingertip to dab the edges all around with water. Fold over the wrapper in your hand to form a half-moon, sealing it by starting at one end and crimping the edges together with your fingers, working to the opposite end. Transfer gyoza to a parchment paper-lined sheet tray as done and repeat process until all the wrappers and filling have been used.
To cook the gyoza, heat half of the canola oil in a large skillet over MEDIUM-HIGH heat. Arrange half of the dumplings in the skillet in a single layer, flat side down, and cook until browned on the bottom, 3-4 minutes. Reduce heat to MEDIUM-LOW, carefully add about ½ cup water to the skillet, cover tightly with a lid, and cook until the liquid has evaporated, and the dumplings are cooked through, 5-7 minutes more. Transfer cooked gyozas to a large platter and repeat with remaining canola oil and gyoza.
To make sauce, combine all sauce ingredients in a small bowl with a whisk. Garnish gyozas with green onions and sesame seeds, and serve with sauce on the side.
Nutrition information per serving [1 Gyoza]: 50 Calories; 15.4 Calories from fat; 1.7 g Total Fat (0.4 g Saturated Fat; 0.8 g Monounsaturated Fat); 6.3 mg Cholesterol; 237.1 mg Sodium; 5.3 g Total Carbohydrate; 0.3 g Dietary Fiber; 2.9 g Protein; 0.5 mg Iron; 54.8 mg Potassium; 0.1 mg Thiamin; 0.1 mg Riboflavin; 1.3 mg Niacin (NE); 0.04 mg Vitamin B6; 0.2 mcg Vitamin B12; 0.5 mg Zinc; 3.8 mcg Selenium; 6.9 mg Choline.