Ingredients:

  • 1 lb (450 g) Ground Beef (85/15 recommended)
  • 1 cup packed (120 g) Napa Cabbage, finely shredded
  • 1 Tbsp (15 ml) Fresh Ginger, finely grated
  • 2 cloves (10 g) Garlic, minced
  • 1/2 cup (60 g) Spring Onions, finely chopped
  • 1 Tbsp (15 ml) Low Sodium Soy Sauce (for filling)
  • 1 tsp (5 ml) Toasted Sesame Oil (for filling)
  • 1 Tbsp (15 ml) Corn Starch or Potato Starch
  • 1/2 tsp (2.5 ml) Black Pepper, freshly ground
  • 35–40 Gyoza Wrappers (store-bought, round)
  • 2 Tbsp (30 ml) Vegetable Oil (for searing)
  • 1/2 cup (120 ml) Hot Water or Stock (for steaming)
  • 4 Tbsp (60 ml) Dark Soy Sauce (for dipping sauce)
  • 2 Tbsp (30 ml) Rice Vinegar (for dipping sauce)
  • 1/2 tsp (2.5 ml) Toasted Sesame Oil (for dipping sauce)
  • 1/2 tsp (2.5 ml) Chilli Garlic Sauce (optional, for dipping sauce)

Instructions:

  1. Prepare the Dipping Sauce: Whisk all sauce ingredients (Soy Sauce, Rice Vinegar, Sesame Oil, Chilli Garlic Sauce) in a small bowl. Taste, adjust levels, and set aside so the flavors can marry.
  2. Prepare the Filling: Place the shredded Napa cabbage in a clean tea towel and squeeze hard to remove excess water. This step is crucial for moisture control.
  3. Combine the Filling: In a large mixing bowl, combine the ground beef, squeezed cabbage, grated ginger, minced garlic, spring onions, soy sauce, sesame oil, cornstarch, and pepper. Mix thoroughly until the ingredients are well combined and slightly sticky.
  4. Assemble the Gyoza: Lay out wrappers, keeping unused wrappers covered with a damp cloth. Place about 1 teaspoon of filling slightly off-center on the wrapper. Dip your finger in water and wet half of the wrapper's edge.
  5. Seal and Pleat: Fold the dry half over the wet half. Starting from one end, create 3–5 small pleats only on the front edge, pressing them tightly against the smooth back edge to seal the dumpling into a crescent shape. Place finished gyoza on a lightly floured tray.
  6. Sear: Heat 1 tablespoon of vegetable oil in a non-stick pan over medium-high heat until shimmering. Carefully arrange the gyoza in the pan (flat side down). Sear for 2–3 minutes until the bottoms are deep golden brown and crispy.
  7. Steam: Pour 1/4 cup of hot water or stock into the pan. Immediately cover the pan tightly with a lid. Reduce heat to medium and steam for 5–7 minutes, or until the liquid has completely evaporated and the beef filling is cooked through (internal temperature 165°F/74°C).
  8. Crisp Finish and Serve: Remove the lid. If the base is soggy, increase heat to medium-high again and cook for 30–60 seconds to re-crisp the base. Slide the gyoza onto a serving plate, crispy side up. Repeat with remaining batches and serve immediately with the dipping sauce.