Beef Gyoza Recipe with Sweet Soy Dipping Sauce

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner while ground pork is often less expensive.

gyoza wrappers

🥗Healthier: whole wheat wrappers

💰Cheaper: wonton wrappers

Whole wheat wrappers provide more fiber, while wonton wrappers are often cheaper.

Prepare the filling by mixing canned water chestnuts, finely chopped green onions, finely chopped carrots, minced garlic, minced ginger, chili flakes, salt, pepper, and sesame oil in a bowl.

Mix in lean ground beef with the vegetable mixture until well combined.

Keep the dumpling wrappers moist under a lightly moist towel to prevent them from drying out.

Chill the filling mixture in the fridge for 20-30 minutes to allow flavors to meld.

Take a dumpling wrapper, wet the edges with water to help seal it.

Place a spoonful of filling in the center of the wrapper, fold the top over, and crimp the edges to seal. Alternatively, pinch the edges for a simpler seal.

Repeat the crimping process until all filling is used, yielding about 36-40 gyoza.

Heat a pan with a small amount of oil and place the gyoza in the pan.

Fry the gyoza for about 3 minutes until the bottom is crispy and browned.

Add a squirt of water to the pan to steam the gyoza, cooking them through until done.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens