Japanese Beef Gyoza Recipe

Salt the chopped napa cabbage lightly (about 1/4 tsp) and place in a bowl. Let sit 10 minutes to draw out moisture, then squeeze firmly in a clean towel or between hands to remove excess water. This prevents soggy filling.

In a mixing bowl combine ground pork (and ground beef if using), drained cabbage, sliced green onions, minced garlic, grated ginger, soy sauce, mirin, sake (if using), sesame oil, kosher salt, black pepper and cornstarch. Mix thoroughly with a spoon or by hand until the mixture becomes slightly sticky (about 30–60 seconds of mixing). Taste a small piece by pan-frying a pinch to check seasoning and adjust soy or salt if needed.

Set out a small bowl of water for sealing and a lightly floured work surface. Place a gyoza wrapper in your palm or on the surface. Put about 1 rounded teaspoon (or 1 tablespoon for larger wrappers) of filling in the center. Do not overfill.

Dip your finger in water and moisten the edge of half the wrapper. Fold the wrapper over the filling to make a half-moon and gently press the center to seal. Create 3–4 small pleats along the sealed edge by folding and pressing—pinch each pleat to ensure a tight seal. Repeat until all wrappers are filled. Keep finished dumplings covered with a damp towel to prevent drying.

Heat pan

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons neutral oil and swirl to coat the bottom.

Arrange 10–12 gyoza in the pan with the sealed edge up and the flat pleated side down so the bottoms contact the pan. Do not overcrowd—cook in batches if necessary.

Fry undisturbed for 2–3 minutes, until the bottoms are golden brown.

Carefully pour 1/2 cup water into the pan (it will sputter), then immediately cover with a tight-fitting lid. Reduce heat to medium-low and steam for 4–5 minutes, or until the water has mostly evaporated and the filling is cooked through.

Remove the lid and continue cooking for 1 minute to re-crisp the bottoms. Transfer gyoza to a plate. Repeat with remaining gyoza, adding a teaspoon of oil between batches if needed.

In a small bowl combine 3 tablespoons soy sauce and 1½ tablespoons rice vinegar. Add 1/2 teaspoon sesame oil, 1/2 teaspoon chili oil (optional) and 1/2 teaspoon sugar or honey if you prefer a touch of sweetness. Stir until sugar dissolves.

Garnish the sauce with thinly sliced green onion. Serve hot gyoza immediately with dipping sauce on the side.