Beef Gyoza With Black Vinegar Dipping Sauce Recipes

SUPER QUICK GYOZA SAUCE (JUST 4 INGREDIENTS!)

Steps:

• In a small dipping bowl add your soy sauce, rice wine vinegar, sesame oil and chilli flakes.
• Add any optional extras, give one final mix and serve with hot gyoza.

BEEF GYOZA WITH BLACK VINEGAR DIPPING SAUCE

Steps:

• 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.

GYOZA SAUCE

Steps:

• Whisk together the rice vinegar, soy sauce, red pepper flakes, garlic, ginger, green onions, and sesame oil in a bowl; allow to sit 15 minutes before serving. Store in refrigerator up to 1 week.

GYOZA

Steps:

• Heat sesame oil in a large skillet over medium high heat. Mix in cabbage, onion, garlic and carrot. Cook and stir until cabbage is limp. Mix in ground pork and egg. Cook until pork is evenly brown and egg is no longer runny.
• Preheat vegetable oil in a large skillet over medium high heat.
• Place approximately 1 tablespoon of the cabbage and pork mixture in the center of each wrapper. Fold wrappers in half over filling, and seal edges with moistened fingers.
• In the preheated vegetable oil, cook gyoza approximately 1 minute per side, until lightly browned. Place water into skillet and reduce heat. Cover and allow gyoza to steam until the water is gone.
• In a small bowl, mix soy sauce and rice vinegar. Use the mixture as a dipping sauce for the finished wrappers.