Gyoza (Garlic-Ginger Dumplings)
Master the technique of making these traditional dumplings that have crispy bottoms and are filled with beef. They make great appetizers or a signature dish to bring to your next gathering.
Cook Time: 60 Minutes
Servings: 40
Ingredients: 16
Ingredients
Dipping Sauce:
Preparation
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Step 1
In a mixing bowl, combine Ground Beef, cabbage, chives, ginger, garlic, soy sauce, sesame oil, salt and pepper. Mix lightly but thoroughly.
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Step 2
Spoon 1 tablespoon beef filling in center of 1 gyoza wrapper. (Keep remaining gyoza wrappers covered with a damp cloth to prevent them from drying out.) Moisten edges of wrapper with fingertip dipped in water. Fold wrapper diagonally in half, pressing out air and sealing edges. Place on baking sheet lined with parchment or waxed paper. Repeat with remaining wrappers and filling to form 40 gyozas.
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Step 3
Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Arrange 8 to 10 gyozas in single layer in skillet; cook 3 to 4 minutes or until browned, turning once. Carefully add 1/2 cup water. Cover and cook 2 to 3 minutes. Remove gyozas from skillet; keep warm. Wipe out skillet; repeat in batches with remaining oil and gyozas.
Cooking Tip: Cooking times are for fresh or thawed Ground Beef. Ground Beef should be cooking to an internal temperature of 160°F.
To level up, add a "lace skirt" to gyoza. Combine 1 cup water with 2 tablespoons flour, 1 tablespoon cornstarch and 1/2 teaspoon salt. Use this instead of water to steam gyoza to add more authentic flavor and a crisper texture. -
Step 4
Prepare dipping sauce by stirring together all ingredients. Serve gyozas with dipping sauce.
Nutrition Information
67 Calories
0.7g SAT FAT
4g PROTEIN
0.6 mg IRON
0.6 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, 1 gyoza: 67 Calories; 27 Calories from fat; 3g Total Fat (0.7 g Saturated Fat; 0.1 g Trans Fat; 1.1 g Polyunsaturated Fat; 1.1 g Monounsaturated Fat;) 8 mg Cholesterol; 304 mg Sodium; 5.5 g Total Carbohydrate; 0.1 g Dietary Fiber; 0.1 g Total Sugars; 3.5 g Protein; 0 g Added Sugars; 9.7 mg Calcium; 0.6 mg Iron; 63 mg Potassium; 0 mcg Vitamin D; 0.1 mg Riboflavin; 1.5 mg NE Niacin; 0.1 mg Vitamin B6; 0.3 mcg Vitamin B12; 33 mg Phosphorus; 0.6 mg Zinc; 4.2 mcg Selenium; 8.3 mg Choline.
This recipe is a good source of Vitamin B12.
The Essential Ingredients
- Ground Beef: Made by grinding beef cuts and trim. Very versatile to use in everything from tacos to burgers. It is a flavorful addition to any dish.
- Green Cabbage: A leafy vegetable with tightly packed green leaves. It can be eaten raw or cooked by boiling, sauteing, roasting or fermenting.
- Gyoza Wrappers: Neutral flavored, paper thin pastry wrappers used to wrap around sweet or savory fillings that are typically deep fried in oil. Look for these in the refrigerated produce or frozen sections of your local grocery store or specialty market.
- Green Onion: Also known as scallions. They are a mildly -flavored member of the onion family. Commonly used fresh or cooked to add a subtle onion flavor.
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 is a Gyoza?
Gyoza’s are Japanese dumplings, traditionally filled with ground meat and/or vegetables enclosed in a thin dough. They can be boiled, steamed or pan-fried (like potstickers).
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How are gyoza's cooked?
They are normally steamed or pan fried; served with a crispy bottom and soft top.
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What's normally in a gyoza filling?
Usually a mix of ground meat and/or vegetables (like cabbage, chives, mushrooms, etc.) and aromatics like ginger, garlic and soy sauce.
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What are gyoza's served with?
You’ll commonly see sauces, like rice vinegar, soy sauce or ponzu sauce served alongside these dumplings.
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