Beef Gyoza by @chefamirgani

≈ 57 min

6 servings

🥬

400 g

Chinese cabbage

🧂

5 ml

Salt

🥩

1 kg

Beef

🧅

1 stalk

Spring onion

🧄

2 cloves

Garlic

🫚

2.5 cm

Ginger

🍬

10 ml

Brown sugar

⚫

1 ml

White pepper

⚫

1 ml

Black pepper

🥢

190 ml

Light soy sauce

🫗

30 ml

Sesame oil

🥟

50

Gyoza skin

🌿

Coriander leaves

🌱

9 g

Sesame seeds

🧄

30 ml

Garlic chili oil

  1. Chop
    • Chinese cabbage
    • salt

    Finely chop the Chinese cabbage, then toss it with 1 tsp salt in a colander.

  2. Rest
    • Chinese cabbage

    Rest the salted cabbage for 10 minutes, then squeeze out as much liquid as possible.

  3. Chop
    • spring onion
    • garlic
    • ginger

    Finely chop the spring onion, garlic, and ginger.

  4. Combine
    • ground beef
    • Chinese cabbage
    • spring onion

    Combine the ground beef, drained cabbage, spring onion, garlic, and ginger in a mixing bowl.

  5. Add
    • brown sugar
    • white pepper
    • Light soy sauce

    Add 2 tsp brown sugar, white pepper, black pepper, 3 tbsp light soy sauce, and 2 tbsp sesame oil.

  6. Mix
    • ground beef

    Mix the filling thoroughly until sticky and evenly seasoned.

  7. Place
    • gyoza wrappers
    • ground beef

    Place about 1 tbsp filling in the center of each gyoza wrapper.

  8. Fold
    • gyoza wrappers
    • water
    • Gyoza skin

    Moisten the wrapper edges with water, then fold and pleat each wrapper to seal the gyoza.

  9. Chop
    • spring onion
    • coriander leaves

    Finely chop the spring onion and coriander leaves for the dipping sauce.

  10. Mix
    • spring onion
    • coriander leaves
    • toasted sesame seeds

    Mix the spring onion, coriander leaves, toasted sesame seeds, garlic chili oil, 5 tbsp light soy sauce, brown sugar, and salt in a small bowl.

  11. Heat
    • neutral cooking oil
    • gyoza wrappers
    • Gyoza skin

    Heat 1 tbsp neutral cooking oil in a frying pan over medium-high heat, then arrange gyoza in one layer.

  12. Fry
    • gyoza wrappers
    • Gyoza skin

    Fry the gyoza for 2 to 3 minutes until their bottoms are golden brown.

  13. Pour
    • water

    Pour 1/2 cup water into the pan, then immediately cover with the lid.

  14. Steam
    • ground beef
    • Beef
    • Gyoza skin

    Steam the gyoza for 5 to 6 minutes until the beef is fully cooked, then uncover the pan.

  15. Cook
    • gyoza wrappers
    • garlic chili oil

    Cook for 1 to 2 more minutes to re-crisp the bottoms, then serve with the garlic chili dipping sauce.

Beef Gyoza by @chefamirgani

≈ 57 min

6 servings

🥬

400 g

Chinese cabbage

🧂

5 ml

Salt

🥩

1 kg

Beef

🧅

1 stalk

Spring onion

🧄

2 cloves

Garlic

🫚

2.5 cm

Ginger

🍬

10 ml

Brown sugar

⚫

1 ml

White pepper

⚫

1 ml

Black pepper

🥢

190 ml

Light soy sauce

🫗

30 ml

Sesame oil

🥟

50

Gyoza skin

🌿

Coriander leaves

🌱

9 g

Sesame seeds

🧄

30 ml

Garlic chili oil

Preparation Steps

  1. Step 1/15

    Finely chop the Chinese cabbage, then toss it with 1 tsp salt in a colander.

    🥬Chinese cabbage
    🧂salt
    🔪chef's knife
    🪵cutting board
    🧺colander
    🥄teaspoon

  2. Step 2/15

    Rest the salted cabbage for 10 minutes, then squeeze out as much liquid as possible.

    🥬Chinese cabbage
    🧺colander

  3. Step 3/15

    Finely chop the spring onion, garlic, and ginger.

    🧅spring onion
    🧄garlic
    🫚ginger
    🔪chef's knife
    🪵cutting board

  4. Step 4/15

    Combine the ground beef, drained cabbage, spring onion, garlic, and ginger in a mixing bowl.

    🥩ground beef
    🥬Chinese cabbage
    🧅spring onion
    🧄garlic
    🫚ginger
    🥣mixing bowl
    🥄wooden spoon

  5. Step 5/15

    Add 2 tsp brown sugar, white pepper, black pepper, 3 tbsp light soy sauce, and 2 tbsp sesame oil.

    🍬brown sugar
    ⚫white pepper
    ⚫black pepper
    🥢light soy sauce
    🫗sesame oil
    🥣mixing bowl
    🥄teaspoon
    🥄tablespoon

  6. Step 6/15

    Mix the filling thoroughly until sticky and evenly seasoned.

    🥩ground beef
    🥣mixing bowl
    🥄wooden spoon

  7. Step 7/15

    Place about 1 tbsp filling in the center of each gyoza wrapper.

    🥟gyoza wrappers
    🥩ground beef
    🥄tablespoon

  8. Step 8/15

    Moisten the wrapper edges with water, then fold and pleat each wrapper to seal the gyoza.

    🥟gyoza wrappers
    💧water

  9. Step 9/15

    Finely chop the spring onion and coriander leaves for the dipping sauce.

    🧅spring onion
    🌿coriander leaves
    🔪chef's knife
    🪵cutting board

  10. Step 10/15

    Mix the spring onion, coriander leaves, toasted sesame seeds, garlic chili oil, 5 tbsp light soy sauce, brown sugar, and salt in a small bowl.

    🧅spring onion
    🌿coriander leaves
    🌱toasted sesame seeds
    🧄garlic chili oil
    🥢light soy sauce
    🍬brown sugar
    🧂salt
    🥣small bowl
    🥄tablespoon
    🥄wooden spoon

  11. Step 11/15

    Heat 1 tbsp neutral cooking oil in a frying pan over medium-high heat, then arrange gyoza in one layer.

    🫗neutral cooking oil
    🥟gyoza wrappers
    🍳frying pan with lid
    🥄tablespoon

  12. Step 12/15

    Fry the gyoza for 2 to 3 minutes until their bottoms are golden brown.

    🥟gyoza wrappers
    🍳frying pan with lid
    🥄spatula

  13. Step 13/15

    Pour 1/2 cup water into the pan, then immediately cover with the lid.

    💧water
    🍳frying pan with lid

  14. Step 14/15

    Steam the gyoza for 5 to 6 minutes until the beef is fully cooked, then uncover the pan.

    🥩ground beef
    🍳frying pan with lid

  15. Step 15/15

    Cook for 1 to 2 more minutes to re-crisp the bottoms, then serve with the garlic chili dipping sauce.

    🥟gyoza wrappers
    🧄garlic chili oil
    🍳frying pan with lid
    🥄spatula
    🥣small bowl

Composition

Ingredients

Types

Vegetables, Seasonings, Herbs, Aromatics, Sweeteners, Spices, Condiments, Oils

Ingredients

Chinese cabbage, Salt, Beef, Spring onion, Garlic, Ginger, Brown sugar, White pepper, Black pepper, Light soy sauce, Sesame oil, Gyoza skin, Coriander leaves, Sesame seeds, Garlic chili oil

Notes

Chinese cabbage (chopped), Salt (for the filling, a little, extra seasoning for the filling, for the sauce), Beef (minced), Spring onion (for the filling, for the sauce, amount not given), Ginger (about 1 inch), Brown sugar (for the filling, a little, for the sauce), White pepper (a little), Black pepper (a little), Light soy sauce (for the filling, for the sauce), Gyoza skin (as needed), Coriander leaves (for the sauce, amount not given), Sesame seeds (toasted, for the sauce), Garlic chili oil (for the sauce)

Allergens

Soy, Gluten, Sesame

Dietetics

Dietary regimen

Dairy Free

Calories

370 kcal

Macro nutrients

Protein: 20g, Carbohydrates: 32g, Fat: 18g, Fiber: 2g, Sugar: 3g

Nutritional Information

Minerals

Sodium: 1060mg, Iron: 3.8mg, Potassium: 390mg, Calcium: 55mg

Vitamins

Vitamin C: 10mg, Vitamin B12: 1.5mcg, Vitamin K: 28mcg

Preparation

Time Information

Preparation

45 minutes

Cooking

12 minutes

Overall

57 minutes

Difficulty

Level

Medium (2/4)

Steps

15 steps

Equipments

Utensils

chef's knife, cutting board, mixing bowl, colander, wooden spoon, tablespoon, teaspoon, frying pan with lid, spatula, small bowl

Appliances

Stove

Type

Type

Type Of Dish

Main Course, Snack, Appetizer

Occasions

Lunch, Dinner, Party, Family Meal

Origin

Source

Platform

instagram

Original Creator

@chefamirgani

Origin

Cuisine

Japanese, Asian, Malaysian

Geographic

Malaysia, Southeast Asia

Various

Aspect

Texture

Crispy, Tender, Juicy, Chewy

Flavors

Savory, Umami, Garlicky, Gingery, Spicy, Nutty, Slightly Sweet

Other

Price

Medium

Recommended Preservation

freezer

Preservation Infos

room temperature : 2 hours (Do not leave cooked beef gyoza out for more than 2 hours.,Keep covered before serving.), fridge : 3 days (Store cooked gyoza in an airtight container.,Reheat until the center reaches 74°C / 165°F.), freezer : 3 months (Freeze uncooked gyoza in a single layer until firm.,Transfer frozen gyoza to an airtight freezer bag.,Cook directly from frozen, adding a few extra minutes.)