{"id":27426,"title":"Beef Gyoza","modified":"2025-02-06T10:56:14+01:00","plain":"Delicious traditional Japanese dumplings called Gyoza with a super juicy beef filling\n\n\n\nAh, Gyoza! Who can resist these little Japanese dumplings that have conquered the world? Even if you're a novice in Asian cuisine, there's a good chance you've already tasted or at least heard of these delights.  \n\n\n\nOrigins of Gyoza\n\n\n\nGyoza weren't born in Japan, but in China, where they are known as jiaozi. These dumplings crossed the sea to adapt to Japanese culinary preferences. While Chinese jiaozi are often fattier and richer in meat (which I don't mind at all), gyoza have been modified to better suit the Japanese palate.  \n\n\n\nThe divine sear of Yaki Gyoza\n\n\n\nThe Japanese Adaptation: A Balance between Meat and Vegetables\n\n\n\nUnlike their Chinese cousins, which are generally fattier, Japanese gyoza have a different balance between meat and vegetables. \n\n\n\nThis is not to say that jiaozi are less delicious, but simply that gyoza are a slightly lighter version adapted to Japanese tastes. But don't be fooled, they are still incredibly flavorful! \n\n\n\nGyoza have not only adapted to Japanese taste but have also diversified into a multitude of variations. You can find chicken gyoza, the original version of pork gyoza, pork mixed with shrimp, or even entirely vegetarian versions.  \n\n\n\nHowever, today we're going to focus on the extremely delicious beef version.\n\n\n\nHow to cook Beef Gyoza?\n\n\n\nThese delicious Japanese dumplings can be cooked in different ways. The traditional method results in gyoza with an ultra-crispy bottom and a soft top. But why pan-fry them twice? Is it really necessary? Let's explore the different methods for cooking these little wonders.    \n\n\n\nWater evaporation: the penultimate step before tasting\n\n\n\nYaki Gyoza (Pan-Fried Gyoza)\n\n\n\nIn this method, the gyoza are first saut\u00e9ed in a bit of oil until crispy, then steamed under a lid. This double cooking is essential for achieving a really crispy bottom. The first \"frying\" allows the dough to form micro-bubbles that increase the crispy surface.  \n\n\n\nSui Gyoza (Steamed or Boiled Gyoza)\n\n\n\nIn this variant, the gyoza are either steamed or boiled. You can then fry them to make the bottom crispy.  \n\n\n\nAlthough this method gives reasonably crispy results, it doesn't create the micro-bubbles that make yaki gyoza exceptionally crispy. Sui gyoza can also be incorporated into a delicious chintan broth, similar to a wonton soup in the end. \n\n\n\nChintan broth, characterized by its transparency\n\n\n\nFried Gyoza\n\n\n\nHere, the gyoza are entirely fried, without a steaming or boiling step. This method gives fully crispy gyoza but without the texture contrast found in yaki gyoza. \n\n\n\nIs it worth making your own gyoza dough?\n\n\n\nYes and no. The advantage of homemade gyoza dough compared to frozen store-bought dough is the slightly better texture, size customization, and price. If you're making hundreds of gyoza, the unit cost will drastically decrease if you make your own dough.   \n\n\n\nHomemade gyoza dough\n\n\n\nOn the contrary, by choosing frozen Gyoza wrappers, you'll save a lot of time without necessarily compromising on taste. Using them is simple, just put them in the fridge 24 hours before use to thaw them gently \n\n\n\n\n\n\tBeef Gyoza\n\t\t\n\t\tDelicious traditional Japanese dumplings called Gyoza with a super juicy beef filling\t\n\t\n\t\tsteamer basket\t\n\t\n\t\t50 wrappers for gyozaFarce250 g of finely minced Chinese cabbage5 g salt (for the cabbage)7 g salt (for the filling)500 g of ground beef (use at least 15% fat content)2 g white pepper15 g garlic (sliced)5 g of fresh ginger (sliced)60 g young onions (very finely minced)5 g of sugar15 g of cilantro stems (very finely minced)1 tablespoon sesame oil1 tablespoon neutral oil (if you have animal fat such as lard or duck fat, it's ideal)Dipping sauce120 ml rice vinegar60 ml light soy sauce30 ml of Japanese chili oil (optional)\t\n\t\n\t\tMix the cabbage and the salt for it in a bowlLet it rest at room temperature for 15 minutes in a fine-mesh strainerPress the cabbage in a clean cloth to remove excess moisture. You really need to press hard. Mix all the filling ingredients in a large bowl. Mix with your hands as if you were kneading bread dough, the result should be very pasty Let it rest covered in the fridge for 30 min to 2 hours to allow the flavors to meldFoldingPrepare a work area with a small bowl of water, a clean cloth, a bowl of gyoza filling, a baking sheet lined with parchment paper, and a stack of gyoza wrappersPlace a small amount of filling in the center of each wrapperMoisten the edges of the wrapper with water and seal the Japanese dumplingsAt this stage, you can freeze them if you wishCookingFor cooking, heat 15ml of oil in a pan over medium heatAdd the gyoza and cook until golden brown on the bottomAdd 120ml of water, cover and steam for 3 minutesRemove the lid and continue cooking until the water has evaporated. Increase the heat if necessary. Serve immediately with the sauceSauceMix the rice vinegar, soy sauce, and chili oil\t\n\t\n\t\tIf you have gas burners, you don't need to worry about scratching them; So you can, in my opinion, use the ideal method to cook them: continuously rotate the pan in a circular motion to make them slide everywhere, except when it's covered.\nThis allows for an ideal and uniform browning\n\t\n\t\n\t\tDim sumJapaneseBoeuf, Huile de s\u00e9same, Sauce soja light, Vinaigre de riz","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/27426","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=27426"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/27426\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/23713"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=27426"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=27426"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=27426"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}