Beef gyoza

I absolutely love dumplings and the beef gyoza are one of my favourite types. I make them quite
often, when I manage to get a hold of the wrappers in the Asian supermarket. They are the
ultimate comfort food, especially when shared with loved ones.
If you are using frozen gyoza wrappers make sure they are defrosted before you start. Cover the
wrappers with a wet cloth or keep them in the plastic packaging to prevent from drying out. Feel
free to replace enoki mushrooms with any type of mushrooms you like – they will taste equally
delicious. Gyoza take time, but I really enjoy making them – I like my alone time in the kitchen,
while folding the wrappers and listening to music. They also make perfect party food – you can
prepare them in advance, freeze and cook just before your guests arrive.

Beef gyoza
(makes 30 gyoza)
30 gyoza wrappers
500 g minced beef
65g enoki mushrooms, chopped
4 garlic cloves, minced
4 spring onions, cut into small pieces
3 cm piece ginger, grated
2 tbsp soya sauce
black pepper
2 tbsp sesame oil (for frying )
For the dipping sauce:
70 ml soya sauce
2 tbsp honey
1 garlic clove, minced
1 cm piece of ginger, grated
juice of 1/2 lime
1 tbsp sesame seeds
To finish:
2 chives, chopped
1 tsp sesame seeds


  1. Mix all the filling ingredients together in a large bowl and season with black pepper.
  2. Take a wrapper in the palm of your hand and put the small amount of filling in the middle. Dip
    one finger in a bowl of water and wipe around the edge of the wrapper-it will help the edges
    stick together.
  3. Gently fold the wrapper in half and pinch the edges together to seal the dumpling to create a
    pleated effect. Put your gyoza on a parchment paper to prevent form sticking to the surface.
  4. Repeat until all wrappers are used up.
  5. Heat the oil in a large, non-stick frying pan .
  6. Cook gyoza for around 2 minutes on a flat side only, until golden brown.
  7. Add 50 ml of water into the pan and cover it really quickly.
  8. Lower the heat and steam until the water has evaporated-it should take around 5 minutes.
  9. Leave gyoza on the side while you cook the rest of the dumplings.
  10. In the meantime, mix all the dipping sauce ingredients together.
  11. When gyoza are ready, place them on a serving plate, sprinkle with the chives and the sesame
  12. Serve with the dipping sauce on the side and aa chilli oil if you like.

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