Imported from Instagram

Beef Gyoza

Name: Beef Gyoza
Prep time: 90 min
Cook time: 30 min
Total time: 150 min
Yield: 6 servings
Cuisine: East Asian
Ingredients: 300 g all-purpose flour (Sifted; additional flour may be used for dusting); 30 g corn or potato starch (Source gives 30–40 g, approximately 3–4 tbsp; additional starch may be used for dusting); 170 ml boiling water (Source gives 170–190 ml; use approximately 90°C water); 0.5 tsp salt (For the dough); 400 g medium-fat ground beef; 200 g Napa cabbage; 2 cloves garlic; 0.5 tsp black pepper (For the filling); 1 tsp chili flakes or hot pepper (For the filling); 2 tbsp soy sauce (For the filling); 1 stalk green onion; water (For moistening wrapper edges and for the pan; add enough to cover about one-third of the gyoza); oil (For frying; amount not specified); 1 tbsp soy sauce (For the serving sauce); 1 tsp chili paste (For the serving sauce); 0.5 tsp sesame oil (For the serving sauce); 0.5 tsp sugar (For the serving sauce)

Recipe by Petya @derevensky.food · Instagram

Imported by Rozárie Bulušková on SeeMeCook

Homemade beef gyoza with tender hot-water dough, a savory beef and Napa cabbage filling, and crisp golden bottoms. Serve with a quick soy-chili dipping sauce.

6 servings150 minEast Asian

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Ingredients

300 g all-purpose flour (Sifted; additional flour may be used for dusting)
30 g corn or potato starch (Source gives 30–40 g, approximately 3–4 tbsp; additional starch may be used for dusting)
170 ml boiling water (Source gives 170–190 ml; use approximately 90°C water)
0.5 tsp salt (For the dough)
400 g medium-fat ground beef
200 g Napa cabbage
2 cloves garlic
0.5 tsp black pepper (For the filling)
1 tsp chili flakes or hot pepper (For the filling)
2 tbsp soy sauce (For the filling)
1 stalk green onion
water (For moistening wrapper edges and for the pan; add enough to cover about one-third of the gyoza)
oil (For frying; amount not specified)
1 tbsp soy sauce (For the serving sauce)
1 tsp chili paste (For the serving sauce)
0.5 tsp sesame oil (For the serving sauce)
0.5 tsp sugar (For the serving sauce)

Steps

1
Make the dough. In a bowl, combine the sifted flour, starch, and salt.
2
Pour in the hot water, approximately 90°C, and mix initially with a spoon.
3
When the dough comes together and becomes difficult to stir, turn it out onto a work surface. Knead for 7–10 minutes, until smooth, soft, and not sticky.
4
Cover the dough and let it rest for 30–60 minutes.
5
Form the wrappers. Roll the rested dough into a thin sheet approximately 1.5 mm thick.
6
Use an 8.5 cm ring or cup to cut out circles. Dust the circles well with starch or flour so they do not dry out. Re-roll the scraps and continue cutting until all the dough is used.
7
Prepare the filling. In a bowl, mix the ground beef, Napa cabbage, garlic, black pepper, chili flakes or hot pepper, and the filling soy sauce.
8
For a seasoning check, quickly pan-fry a small amount of the filling and adjust the seasoning if needed.
9
Assemble the gyoza. Lightly roll out one dough circle to make it thinner. Moisten its edges with water.
10
Place about 1 heaped teaspoon of filling in the center of the wrapper. Fold and pleat the edges to seal, then place the finished gyoza on a floured surface. Repeat with the remaining wrappers and filling.
11
Cook the gyoza. Heat oil in a pan over low heat. Add the gyoza and fry for 2–3 minutes, until the bottoms are golden.
12
Add enough water to cover approximately one-third of the gyoza. Cover the pan tightly and cook for 7 minutes.
13
Remove the lid and let any remaining water evaporate.
14
Make the serving sauce by combining 1 tablespoon soy sauce, 1 teaspoon chili paste, ½ teaspoon sesame oil, and ½ teaspoon sugar. Serve with the cooked gyoza.

Notes

The source does not specify the amount of frying oil or water beyond covering about one-third of the gyoza. It also does not specify the final number of wrappers or gyoza, so servings are estimated.