Name: Beef Gyoza With Black Vinegar Dipping Sauce
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 18 Dumplings
Ingredients: 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; 2 tablespoons chinese black vinegar; 2 tablespoons tamari or 2 tablespoons soy sauce; 2 teaspoons sesame oil

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Recipe by Aunty Dotty

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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.

Ready In:: 30mins
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ingredients

Gyoza
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
Dipping Sauce
2 tablespoons chinese black vinegar
2 tablespoons tamari or 2 tablespoons soy sauce
2 teaspoons sesame oil

directions

Mix the sauce ingredients with 2 tablespoons of hot water and set aside.
Mix beef, tamari, oils, ginger, chives and cabbage.
Place 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.
Heat a thin layer of oil in a pan until nearly smoking, then take off heat and arrange gyoza, touching, in a circular pattern.
Cook 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.
Remove from heat, uncover and let stand for a couple of minutes so gyoza come away from pan.
Invert them onto a plate and serve topped with shredded spring onion and ginger alonside the dipping sauce.

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RECIPE MADE WITH LOVE BY

@Aunty Dotty

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@Aunty Dotty

Contributor

"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."

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review by AmandaInOz

10/7/2007

These were excellent! Normally when I make dumplings, I just steam them, but I loved the crispy base of these. I was able to find the black rice vinegar, which I've never cooked with before. Really enjoyed it. Thanks for introducing it to me, Aunty Dotty! Made for PAC Fall 2007.

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creation by Aunty Dotty

1/22/2007

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.