Homemade Meat Gyoza
Translated from Spanish, the language of the reel.
Ohjhoy cooked this in an Instagram reel, in Spanish. SeeMeCook wrote it up from the reel as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original reelImported by Nazareth Simons on SeeMeCook
Gyoza filled with ground meat, cabbage, scallions, ginger, and garlic, sealed and pan-cooked until golden brown underneath and tender from steaming. They can be made with beef or pork and frozen before cooking.
- Time
- 1 hour 30 minutes
- Equipment
- Stovetop
- Good for
- Lunch, dinner, or snacks
- Cuisine
- East Asian
- Contains
- Gluten, sesame, soy, and alcohol
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 320 g
- 500 g
- 50 g
- 10 g
- 10 g
- 50 g
- 45 g
- 25 g
- 5 g
- 6 g
- 14 g
- 60 g
Weights are estimates. Together, the ingredients weigh about 1.88 kg before cooking, which is about 315 g per serving.
Steps
In a large bowl, combine the ground meat, finely chopped cabbage, scallions, grated ginger, grated garlic, soy sauce, sake, sesame oil, salt, and seasoning powder.
Mix all the ingredients with clean hands or a spatula until the filling is well combined and slightly sticky. This texture will help it hold its shape inside the wrappers.
Let the filling rest for a few minutes, or up to 30 minutes, so the flavors can meld. If letting it rest for more than a few minutes, keep it refrigerated.
Place a gyoza wrapper on a clean work surface. Put a tablespoon of filling in the center, without overfilling it so the edges can be sealed properly.
Moisten the edge of the wrapper with a little water. Fold the wrapper in half over the filling and press the edges together to seal it; then form small pleats along the edge to seal the gyoza. Repeat with the remaining wrappers and filling.
Heat a large skillet with the olive oil over medium heat. When the oil is hot, arrange the gyoza in a single layer, with the bases touching the skillet and without overcrowding them.
Cook the gyoza until the bottoms are golden brown and crisp, approximately 2 to 4 minutes. Avoid moving them too much so a good crust can form.
Pour the water into the skillet and immediately cover it with a lid. Steam for 3 minutes, until the wrappers look cooked and the filling is thoroughly hot.
Remove the lid and continue cooking for approximately 1 minute, or until the water has evaporated and the bottoms are crisp again.
Serve the gyoza hot with light soy sauce or your preferred dipping sauce.
Notes
To freeze them, first arrange them in a single layer on a tray and freeze until firm. Then transfer them to a freezer bag. Cook them directly from frozen without thawing; they may need a few additional minutes of steaming.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 531
- Protein
- 32 g
- Carbs
- 36 g
- Fat
- 28 g
- Fiber
- 4 g
Where the calories come from
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