Japanese · Lunch
Pan-Fried Beef Dumplings
Beef Gyoza
Tokyo-style pan-fried gyoza filled with seasoned beef, ginger, garlic, and nira chives, crisp on the base and steamed to a tender top, served with a sharp soy and rice vinegar dipping sauce.
$
25 minsPrep
10 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
520Calories
28gProtein
24gFat
45gCarbs
3gSugar
2gFiber
780mgSodium
65mgChol
Goes well with
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Instructions
1
Prep
Salt napa cabbage 5 minutes, squeeze dry. Combine beef mince, cabbage, nira chives, ginger, garlic, soy sauce, sesame oil, sake, and white pepper in a bowl. Mix vigorously by hand until sticky. Place 1 heaped tsp filling in each wrapper centre, moisten edges with water, fold in half, pleat front edge into 5–6 folds, press firmly to seal. Stand flat-bottomed on a tray. Mix dipping sauce: combine soy sauce, rice vinegar, and chilli oil.
2
Fry
Heat 2 tbsp vegetable oil in a large non-stick frying pan over medium-high heat. Arrange gyoza flat-side down in a single layer. Cook 2–3 minutes without moving until bases are deep golden and crisp.
3
Steam
Add 80ml water carefully — it will spit. Cover immediately with a lid. Steam 4–5 minutes until water has evaporated and tops are cooked through.
4
Crisp and plate
Remove lid and cook 1 minute further until bases re-crisp. Slide onto a plate base-side up to show the crust. Serve immediately with dipping sauce and sliced spring onion alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g (10.5 oz) beef mince
- 60g (2 oz) nira chives
- 80g (2.8 oz) napa cabbage
- 1 tbsp fresh ginger
- 2 garlic cloves
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp sake
- 0.25 tsp white pepper
- 24 gyoza wrappers
- 2 tbsp vegetable oil
- 80ml (1/3 cup) water
- 2 tbsp rice vinegar
- 1 tsp chilli oil
- 1 scallion