Beef Gyoza (4 Pcs) Recipe

Prepare cabbage

Place the shredded cabbage in a bowl, sprinkle with a pinch of salt, toss, and let sit 5 minutes. Squeeze out excess liquid firmly by hand or in a clean towel. Measure after draining to equal about 1/2 cup packed.

Mix filling

In a medium bowl combine ground beef, drained cabbage, chopped green onion, minced garlic, grated ginger, soy sauce, sesame oil, rice wine (or mirin), salt, pepper, and cornstarch. Mix thoroughly with a spoon or your hands until mixture is cohesive and slightly sticky (about 30–45 seconds).

Prepare sealing paste

Stir the 1 tsp flour with 1 tsp water to make a thin paste; this will be used to seal wrappers.

Fill wrappers

Working with one wrapper at a time (keep the rest covered with a damp towel), place wrapper flat in your palm. Put about 1 tablespoon of filling in the center (slightly less if wrappers are small).

Seal gyoza

Brush half the wrapper edge with the flour paste. Fold the wrapper in half over the filling, aligning edges. Starting at one end, make 3 small pleats on one side of the wrapper while pressing to seal against the unpleated side, creating a crescent-shaped gyoza. Ensure there are no air pockets. Repeat to make 4 gyoza. Keep finished gyoza covered with a damp towel.

Heat pan

Heat a nonstick or cast-iron skillet over medium-high heat. Add 1 tablespoon neutral oil and swirl to coat.

Fry bottoms

Place the gyoza flat-side down in the pan in a single layer (do not overcrowd). Cook undisturbed for 1.5–2 minutes until the bottoms are golden brown.

Steam to cook through

Carefully pour 1/4 cup water into the pan (it will sizzle). Immediately cover the pan with a tight-fitting lid. Reduce heat to medium-low and steam for 4–5 minutes until the filling is cooked through and wrapper tops are tender. If using frozen wrappers or larger gyoza, steam up to 6 minutes.

Crisp and finish

Remove the lid and continue cooking for 30–60 seconds to evaporate remaining water and re-crisp the bottoms. Use a spatula to transfer gyoza to a serving plate, browned-side up.

In a small bowl combine 1 tablespoon soy sauce, 1/2 tablespoon rice vinegar, and 1/4 teaspoon chili oil or sesame oil if using. Stir and adjust to taste. Serve alongside the hot gyoza.