Juicy Chive and Meat Gyoza with Mixed Ground Meat

Name: Juicy Chive and Meat Gyoza with Mixed Ground Meat
Yield: Makes 25 large gyoza
Ingredients: 6.3 oz (180 g) mixed ground beef and pork; 1 bunch (about 3.5 oz/100g) garlic chives (nira); 7 oz (200 g) cabbage; 1 pinch salt and pepper; 1 1/2 tablespoons soy sauce; 1 tablespoon sake (or dry white wine); 1 tablespoon toasted sesame oil; 2 teaspoons grated fresh ginger; 1/2 teaspoon raw cane sugar (or regular sugar); 1/2 tablespoon potato starch (or cornstarch); 25 large gyoza wrappers; 2/3 cup hot water (150ml) + 2 teaspoons all-purpose flour (for steaming while pan-frying); Sesame oil, as needed for finishing

きちりーもんじゃ @cook_40069603

This recipe uses mixed ground meat for extra richness. Let the meat soak up the seasonings for a juicy finish. Enjoy with crispy wings on the gyoza!

Recipe background:

I created this recipe to achieve a juicy and flavorful gyoza. I finally got close to my mom’s version, which uses mixed ground meat and no garlic. I remember seeing authentic Chinese recipes using ground beef when I was a child, so it became a staple for me.

This recipe uses mixed ground meat for extra richness. Let the meat soak up the seasonings for a juicy finish. Enjoy with crispy wings on the gyoza!

Recipe background:

きちりーもんじゃ @cook_40069603

This recipe uses mixed ground meat for extra richness. Let the meat soak up the seasonings for a juicy finish. Enjoy with crispy wings on the gyoza!

Recipe background:

This recipe uses mixed ground meat for extra richness. Let the meat soak up the seasonings for a juicy finish. Enjoy with crispy wings on the gyoza!

Recipe background:

Saved

Ingredients

Makes 25 large gyoza

6.3 oz (180 g)mixed ground beef and pork
1 bunch(about 3.5 oz/100g) garlic chives (nira)
7 oz (200 g)cabbage
1 pinchsalt and pepper
1 1/2 tablespoonssoy sauce
1 tablespoonsake (or dry white wine)
1 tablespoontoasted sesame oil
2 teaspoonsgrated fresh ginger
1/2 teaspoonraw cane sugar (or regular sugar)
1/2 tablespoonpotato starch (or cornstarch)
25large gyoza wrappers
2/3 cuphot water (150ml) + 2 teaspoons all-purpose flour (for steaming while pan-frying)
Sesame oil, as needed for finishing

Saved

Steps

1

In a large bowl, combine the ground meat with all the ingredients marked with ○. Mix well until the mixture becomes pale and sticky. (The meat will absorb the seasonings.)
2

Finely chop the cabbage and garlic chives after patting them dry. Add them to the bowl from step 1 (do not squeeze out the vegetables). Add the ● (potato starch or cornstarch) last.
3

Use a large spoon to mix everything together from the bottom until well combined. Wet the edge of each gyoza wrapper with your finger, then wrap the filling inside.
4

Add vegetable oil to a skillet and arrange the gyoza with some space between each. Press them lightly into the pan for an even, crisp bottom.
5

Pan-fry over medium heat until lightly browned, then add the ☆ hot water and flour mixture. Cover and cook over medium heat for about 6 minutes. Remove the lid, let any remaining water evaporate, drizzle with sesame oil, and cook over high heat until the bottoms are crispy and golden brown.
6

Featured on March 26, 2012. Thank you to everyone who has made this recipe!