adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Beef gyoza with black vinegar dipping sauce
0 Likes
Prep Time:
25 minutes
Cook Time:
10 minutes
Total Time:
35 minutes
Delightful dumplings with zesty black vinegar dip for your Asian feast.
Ingredients:
  • 200g beef mince
  • 20.00 ml tamari* or soy sauce
  • 4.00 tsp sesame oil
  • 9.20 gm peanut oil, plus extra to fry
  • 2 tsp grated ginger, plus 2 tbsp shredded ginger to serve
  • 125.00 ml finely chopped chives or spring onions
  • 375.00 ml finely shredded Chinese cabbage, blanched, refreshed, squeezed of moisture
  • 18 gyoza wrappers or gow gee wrappers
  • 4 spring onions, sliced thinly to serve
  • 40.00 ml Chinese black vinegar
  • 40.00 ml tamari or soy sauce
Instructions:
  • Combine the sauce ingredients with 2 tablespoons of hot water, then let it sit.
  • Combine mince, tamari, oils, ginger, chives, and cabbage in a bowl. Spoon 1 heaped teaspoon of the mixture onto each wrapper, moisten edges with water, fold over, and press edges firmly together with your fingers. Place assembled dumplings crimped-edge up on a lined tray.
  • 1. Heat oil in a hot frypan until it shimmers. Place dumplings in a circular pattern in the pan, close together. Cook until base is golden brown, about 1-2 minutes. 2. Pour 1/2 cup (125ml) hot water over the dumplings, cover, and cook for another 3-4 minutes, adding water if needed. 3. Remove from heat, let it sit for 1-2 minutes, then gently remove the dumplings from the pan. 4. Flip the dumplings onto a plate and top with onion, ginger, and dipping sauce. Serve.

Similar Recipes