Ingredientes para Beef Gyoza With Black Vinegar Dipping Sauce
- 250g ground beef
- 2 tbsp tamari
- 1 tbsp + 1 tsp sesame oil
- Peanut Oil
- 1 tbsp grated fresh ginger
- 2 chopped scallions (chives)
- 1 cup finely shredded Napa cabbage
- 30-40 gyoza wrappers
- 2 tbsp black vinegar
- 1 tbsp soy sauce
- ½ tsp sugar
- 2 tbsp hot water for dipping sauce + 125ml hot water for steaming
- 2 tbsp vegetable oil
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Cómo preparar Beef Gyoza With Black Vinegar Dipping Sauce
- **Prepare the Dipping Sauce:** In a small bowl, whisk together 2 tbsp black vinegar, 1 tbsp soy sauce, 1 tsp sesame oil, ½ tsp sugar, and 2 tbsp hot water. Set aside.
- **Mix the Beef Filling:** In a large bowl, combine 250g ground beef, 2 tbsp tamari or soy sauce, 1 tbsp sesame oil, 1 tbsp vegetable oil, 1 tbsp grated ginger, 2 chopped scallions (chives), and 1 cup finely shredded Napa cabbage.
- **Assemble the Gyoza:** Place 1 heaped teaspoon of the beef mixture onto each gyoza wrapper (about 30-40). Brush the edges of the wrapper with water, fold over to form a half-moon shape, and crimp the edges to seal.
- **Sear the Gyoza:** Heat 1 tbsp vegetable oil in a large skillet or frying pan over medium-high heat until nearly smoking. Arrange the gyoza in a single layer, touching each other, in the pan.
- **Steam the Gyoza:** Cook for 1-2 minutes until the bottoms are golden brown. Carefully pour 125ml hot water into the pan, cover, and reduce heat to medium-low. Steam for 3-4 minutes, or until the water is absorbed and the gyoza are cooked through.
- **Finish & Serve:** Remove the lid and let the gyoza sit for a couple of minutes to crisp up the bottoms. Carefully invert the gyoza onto a plate. Garnish with shredded spring onion and grated ginger. Serve immediately with the prepared dipping sauce.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
0g
Fat
4g
Carbs
6g
