Gyoza (Garlic-Ginger Dumplings)

• 1 hr
• 40 SERVINGS
• 70 Cal
• 4 g Protein

Ingredients:

• 1 pound Ground Beef (80% lean or leaner)
• 1 cup chopped cabbage
• 1/4 cup finely chopped chives or green onions
• 2 tablespoons fresh minced ginger
• 2 tablespoons minced garlic
• 1 tablespoon soy sauce
• 2 teaspoons sesame oil
• 1 teaspoon Kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 package (10 ounces) gyoza wrappers
• 1/4 cup vegetable oil
• 1 cup water, divided
• 2 tablespoon cornstarch, divided

• 1/2 cup soy sauce
• 1/2 cup rice vinegar
• 1 tablespoon chili crisp

Cooking:

1. In a mixing bowl, combine Ground Beef, cabbage, chives, ginger, garlic, soy sauce, sesame oil, salt and pepper. Mix lightly but thoroughly.  
2. Spoon 1 tablespoon beef filling in center of 1 gyoza wrapper. (Keep remaining gyoza wrappers covered with a damp cloth to prevent them from drying out.) Moisten edges of wrapper with fingertip dipped in water. Fold wrapper diagonally in half, pressing out air and sealing edges. Place on baking sheet lined with parchment or waxed paper. Repeat with remaining wrappers and filling to form 40 gyozas.   
3. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Arrange 8 to 10 gyozas in single layer in skillet; cook 3 to 4 minutes or until browned, turning once. Carefully add 1/2 cup water. Cover and cook 2 to 3 minutes. Remove gyozas from skillet; keep warm. Wipe out skillet; repeat in batches with remaining oil and gyozas. 
Cook's Tip: Cooking times are for fresh or thawed Ground Beef. Ground Beef should be cooking to an internal temperature of 160°F.  


To level up, add a "lace skirt" to gyoza. Combine 1 cup water with 2 tablespoons flour, 1 tablespoon cornstarch and 1/2 teaspoon salt. Use this instead of water to steam gyoza to add more authentic flavor and a crisper texture.  
4. Prepare dipping sauce by stirring together all ingredients. Serve gyozas with dipping sauce.