Beef Gyozas
Crispy-bottomed beef gyozas packed with savory cabbage, shiitake, and ginger. Pan-fry, steam, and serve with a tangy soy-rice vinegar dipping sauce. Make a big batch in 90 minutes for game day or an easy appetizer that disappears fast.
Cook Time: 1 hrs 30 mins
Servings: 50
Ingredients: 18
Ingredients
Gyoza Sauce Ingredients
Optional ingredients
Preparation
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Step 1
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.
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Step 2
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.
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Step 3
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.
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Step 4
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
50 Calories
0.4g SAT FAT
3g PROTEIN
0.5 mg IRON
0.5 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
The Essential Ingredients
Ground Beef: Also called ‘hamburger,’ is made by grinding beef cuts and beef trim. It works well in dishes that require crumbles, and typically any leanness of Ground Beef works well in dishes – just be sure to drain any remaining fat after cooking.
Gyoza Wrappers: Are thin, round dough wrappers, typically made from wheat flour, water, and salt, used for Japanese dumplings (gyoza). They are designed to be pliable for folding and create a crispy, satisfying texture when pan-fried, though they can also be boiled or deep-fried. Store-bought versions are usually thinner than homemade ones, which are often thicker and can be made with a pasta machine for a thinner result.
Soy Sauce: A dark, salty liquid condiment made from fermented soy beans. Used in Asian cuisines to season stir-fries, marinades, soups, and dipping sauces.
Cabbage: Is a versatile, low-calorie, cruciferous vegetable rich in vitamins C and K, fiber, and antioxidants, available in various colors and shapes (green, red, white). It can be eaten raw in slaws, cooked in soups, stir-fries, or roasted, adding crunch and nutrients to many dishes. Its health benefits include aiding digestion, supporting the immune system, and potentially lowering cholesterol.
Sesame Oil: A flavorful, aromatic oil made from pressed sesame seeds. It adds a rich, nutty flavor to Asian and Middle Eastern cuisines. Because of its bold flavor, it’s often used as a finishing touch or a marinade rather than as a cooking oil.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
Frequently Asked Questions
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What are gyozas?
Gyozas are a type of Japanese dumpling, traditionally filled with ground meat and/or vegetables, wrapped in a thin dough, and can be boiled, steamed, or pan-fried (potstickers). The filling varies but commonly includes beef, cabbage, ginger, and garlic, while the dough is made from flour and water.
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What can I use if I cannot find round gyoza wrappers at the store?
If round gyoza or dumpling wrappers are unavailable, you can substitute them with standard square wonton wrappers. Use a 3-inch round biscuit cutter or a glass rim to cut the square wrappers into circles, or simply fold the square wrapper diagonally over the beef filling to form a triangle instead of a traditional crescent.
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Can I use regular button mushrooms instead of shiitake mushrooms?
Yes. You can substitute shiitake mushrooms with an equal measurement (about ¾ cup finely chopped) of baby bella or white button mushrooms. While shiitakes provide a more intense, authentic umami flavor, common button mushrooms will replicate the exact texture and moisture required for a juicy gyoza filling.
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