Aunty Dotty's Note:
I always ordered the chicken gyoza in Wagamama London - little parcels of meat with a crisp base - yummo. Don't stress too much if you can't find the black vinegar, just make up your own sauce with soy etc. We use 'gow gee wrappers' here, but RZ didn't recognise that. They are small circular wrappers.
My Private Note
Units: US | Metric
- 200 g ground beef
- 1 tablespoon tamari or 1 tablespoon soy sauce
- 2 teaspoons sesame oil
- 2 teaspoons peanut oil
- 2 teaspoons ginger, grated
- 1/2 cup chives or 1/2 cup spring onion, finely chopped
- 1 1/2 cups Chinese cabbage, shredded and blanched
- 18 dumpling wrappers
- 1Mix the sauce ingredients with 2 tablespoons of hot water and set aside.
- 2Mix beef, tamari, oils, ginger, chives and cabbage.
- 3Place 1 heaped teaspoon on each wrapper, brush the edges with water and fold over. Use your fingers to crimp the edges and stand - crimped edge up - on a lined tray.
- 4Heat a thin layer of oil in a pan until nearly smoking, then take off heat and arrange gyoza, touching, in a circular pattern.
- 5Cook over med heat for 1-2 minutes until base is browned, drizzle with 125ml hot water, cover and cook another 3-4 minutes - not letting the pan cook dry.
- 6Remove from heat, uncover and let stand for a couple of minutes so gyoza come away from pan.
- 7Invert them onto a plate and serve topped with shredded spring onion and ginger alonside the dipping sauce.
Browse Our Top Japanese Recipes
You Might Also Like...View All Japanese Recipes
Nutritional Facts for Beef Gyoza With Black Vinegar Dipping Sauce
Serving Size: 1 (999 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 134.1
- Calories from Fat 33
- Total Fat 3.6 g
- Saturated Fat 0.9 g
- Cholesterol 10.4 mg
- Sodium 358.6 mg
- Total Carbohydrate 19.1 g
- Dietary Fiber 0.7 g
- Sugars 0.1 g
- Protein 5.6 g
The following items or measurements are not included: