Homemade Meat Gyoza

Ingredients

• 40 Gyoza wrappers (Approximately 40 wrappers; the quantity may vary depending on the size of the wrappers.)
• 800 g Ground beef or pork (Use beef, pork, or a mixture of both.)
• 0.5 Cabbage (Half a cabbage, finely chopped; the estimated edible weight is approximately 500 g.)
• 0.5 cup Scallions or spring onions (Chopped.)
• 2 tsp Fresh ginger (Grated.)
• 2 tsp Garlic (Grated or finely chopped.)
• 3 tbsp Soy sauce (For the filling; preferably light soy sauce.)
• 3 tbsp Sake (Cooking sake or drinking sake.)
• 2 tbsp Sesame oil
• 1 tsp Salt
• 1.5 tsp Beef seasoning powder or another seasoning (The recipe indicates 1 to 2 tsp; the amount used here is a midpoint.)
• 1 tbsp Olive oil (A small amount, just for frying; adjust according to the size of the skillet.)
• 0.25 cup Water (For steaming the gyoza in the skillet.)
• Light soy sauce for serving (To taste, or use your preferred dipping sauce.)

Steps

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   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.

7. 7

   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.

8. 8

   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.

9. 9

   Remove the lid and continue cooking for approximately 1 minute, or until the water has evaporated and the bottoms are crisp again.

10. 10

    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 per serving

• main course
• Asian food
• gyoza
• homemade
• meat
• pan-cooked
• steamed
• freezer-friendly