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.
Japanese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
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.