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Beef Gyoza With Black Vinegar Dipping Sauce Recipe

Craving those crispy-bottomed gyoza you get at your favorite restaurant? This recipe delivers! Homemade beef gyoza, pan-fried to perfection with a perfectly charred base, are served with a tangy black vinegar dipping sauce that's unbelievably delicious. Even without specialized ingredients, this recipe is easily adaptable to your pantry staples. Get ready for a flavor explosion!

Prep Time 20 mins
Cook Time 30 mins
Calories 134.2 kcal
Protein 11g
Rating 5.0 (1 Reviews)
Beef Gyoza With Black Vinegar Dipping Sauce 117

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Beef Gyoza With Black Vinegar Dipping Sauce

  • 250g ground beef
  • 2 tbsp tamari
  • 1 tbsp + 1 tsp sesame oil
  • Not specified; recipe uses 2 tbsp vegetable 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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How to Make Beef Gyoza With Black Vinegar Dipping Sauce

  1. **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.
  2. **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.
  3. **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.
  4. **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.
  5. **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.
  6. **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

Recipe Categories (Choose a category and find related recipes!)

Starters Appetizers & Snacks Main Courses Lunch Main Dish / Dinner Side Dishes Beef & Red Meat Ground Beef Recipes Asian Japanese 30 Minutes Or Less

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30 Minutes Or Less Time To Make Course Cuisine Preparation Occasion Appetizers Asian Japanese Dinner Party Holiday Event