Kalbi Beef & Venison Gyoza Recipe

Prepare meat

Place the ground beef and ground venison in a medium bowl. Keep cold until mixing to preserve texture.

Add the minced green onions (reserve a pinch for garnish), grated garlic, grated ginger, soy sauce, mirin, sesame oil, sugar, toasted sesame seeds, white pepper and cornstarch to the meat. Mix thoroughly but gently using a spoon or your hands until the mixture is cohesive and slightly sticky, about 30–45 seconds. Taste a small bit by pan-frying a 1/2 tsp sample (cooled) and adjust seasoning with extra soy or sugar if needed.

Divide filling into 24 equal portions (about 1 level tablespoon each). Keep covered in the refrigerator while you prepare wrappers.

Lay one gyoza wrapper flat in your hand. Place about 1 level tablespoon of filling in the center. Dip a fingertip in water and moisten half the wrapper edge to help seal.

Fold wrapper in half over filling and pleat one side to form classic gyoza pleats, pressing firmly to seal. Repeat until all 24 dumplings are formed. Place finished dumplings on a tray lined with parchment and dusted lightly with cornstarch to prevent sticking.

Heat a large heavy skillet or wok over medium-high heat. Add 2 tbs vegetable oil and swirl to coat. When oil is shimmering, add 8–10 gyoza flat-side down without crowding. Fry 1–1.5 minutes until bottoms are golden-brown.

Carefully pour about 1/3 cup (80 ml) of water into the pan (it will steam and sputter — stand back). Immediately cover with a tight-fitting lid to trap steam and reduce heat to medium. Steam for 3–4 minutes, or until wrappers become translucent and filling is cooked through (internal temperature should reach 71°C / 160°F for mixed meats).

Remove lid and continue cooking uncovered for 30–60 seconds to crisp the bottoms again. Transfer cooked gyoza to a paper-towel-lined plate. Repeat with remaining dumplings, adding more oil if pan becomes dry.

Combine 2 tbs soy sauce, 1 tbs mirin, 1 tsp sugar and optional 1 tsp sake in a small saucepan over medium heat. Stir until sugar dissolves and mixture simmers gently, 1–2 minutes.

Whisk in the 1/2 tsp cornstarch slurry and simmer 30–60 seconds until glossy and slightly thickened. Remove from heat and keep warm. If it thickens too much, whisk in a few drops of water to reach a brushable consistency.

Lightly brush each cooked gyoza with the warm kabayaki glaze (about 1/2 tsp per dumpling) to give a sweet, glossy finish.

In a small bowl, whisk together 1 tbs mayonnaise, 1 tsp white miso, 1 tsp sambal oelek (or gochujang), 1 tsp lime juice, 1 tsp honey and 1 tsp water. Taste and adjust balance: add more miso for salt, lime for brightness, or sambal for heat. Season with 1/4 tsp salt if needed.

Transfer aioli to a squeeze bottle or small ramekin for serving.

Arrange 6 gyoza per serving on warm plates. Brush with additional kabayaki glaze if desired.

Place a dollop (about 1 tsp) or a small pool of miso chili aioli on the plate for dipping and/or pipe a thin line alongside the dumplings for presentation.

Sprinkle reserved finely sliced scallions and toasted sesame seeds over the gyoza. Add pickled ginger on the side if using.

Serve hot. Leftover cooked gyoza can be refrigerated up to 2 days; re-crisp in a skillet over medium heat, add a splash of water and cover briefly to re-steam before finishing uncovered.