Crumbly Beef Gyoza
A Japanese-inspired twist on classic beef gyoza, served with a crispy crumbly topping.
Ingredients
- ●1 lb Ground Beef80/20 lean to fat ratio
- ●1 head Cabbageshredded
- ●2 tbsp Soy Saucedivided use
- ●1 tsp Sesame Oilfor brushing
- ●20-24 wrappers Gyoza Wrappersavailable at most Asian markets
- ●1/2 cup Crumblesfor topping
Instructions
- 1
Preheat a large skillet or wok over medium-high heat.
- 2
Add 1 tablespoon soy sauce to the pan and swirl to coat.
- 3
Add ground beef and cook, breaking up with a spoon, until browned, about 5 minutes.
- 4
Add shredded cabbage and cook until wilted, about 3 minutes.
- 5
In a small bowl, mix remaining 1 tablespoon soy sauce and sesame oil.
- 6
Add the soy sauce mixture to the pan and stir to combine.
- 7
To assemble the gyoza, lay a wrapper on a clean surface and place a tablespoon of the beef mixture in the center.
- 8
Dip your finger in a small amount of water and run it along the edges of the wrapper.
- 9
Fold the wrapper into a triangle by bringing the two opposite corners together to form a point.
- 10
Press the edges together to seal the gyoza.
- 11
Repeat with remaining wrappers and filling.
- 12
Heat a large skillet or wok over medium heat and add 1-2 tablespoons sesame oil.
- 13
When the oil is hot, add the gyoza to the pan and cook, turning occasionally, until crispy and golden, about 4-5 minutes per side.
- 14
Serve the gyoza hot, topped with crumbles and additional soy sauce if desired.