Disclaimer: This post may contain Amazon affiliate links. Sudachi earns a small percentage from qualifying purchases at no extra cost to you. See disclaimer for more info.
What is Beef Gyoza?
Gyoza, a beloved dumpling dish in Japan, draws its roots from the Chinese jiaozi. However, the Japanese rendition has its distinct flair. Unlike its Chinese counterpart, the Japanese gyoza is typically pan-fried, giving it a crispy exterior that contrasts beautifully with its juicy filling.
While the traditional Japanese gyoza predominantly features ground pork as its main ingredient, it’s a dish that welcomes experimentation. And who says beef can’t be the star of the show?
Though beef gyoza is a rarity in Japan, venturing into this uncharted territory can yield delightful results. With its rich and robust flavor, ground beef can offer a fresh and exciting dimension to the classic gyoza.
How I Developed This Recipe
Thinking outside the box was crucial in crafting this recipe. While beef isn’t a common ingredient for gyoza in Japan, as a fan of beef it felt natural to venture into uncharted territory.
Previously, I’ve created classic pork gyoza, tangy chicken gyoza, and curry-flavored deep-fried gyoza. However, this time, I decided that adding spices to compliment the beef and add some heat was the way to make this gyoza filling unique. I adopted my usual gyoza cooking method to keep some element of Japanese-ness to the final dish.
I incorporated spices that are uncommon in Japan into the ground beef, and developed a fiery dipping sauce to match. If you’re a fan of heat, this is a must-try!
Ingredients & Substitution Ideas
- Ground beef: The meat is essential for this dumpling. Choose any available at your local butcher or supermarket, or grind it yourself at home if you prefer!
- Yellow onion: Preferred in Japan, but white onions are a suitable alternative.
- Grated ginger: Alternatively, ginger paste is a convenient option.
- Green cabbage: While green cabbage is ideal, other similar types are acceptable, especially when finely chopped.
- Garlic chives: Regular chives are a good substitute if garlic chives aren’t available.
- Grated garlic: Garlic paste is another convenient choice.
- Oyster sauce: Enhances the depth of flavor and savoriness.
- Spices: Incorporate cumin, coriander, cinnamon, and nutmeg powder.
- Red wine: This compliments the beef and adds depth to the filling. Opt for a variety that isn’t too distinct.
- Smooth Dijon mustard: Introduces a hint of spice and acidity to compliment the meat.
- Chinese-style chicken bouillon powder: I use a touch in the dipping sauce to add more depth, my favorite is Youki’s additive-free Garasupu.
- Soy sauce: For a cost-effective option, Kikkoman soy sauce is reliable. For more insights on selecting soy sauce in Japanese cuisine, refer to our guide to soy sauce.
- Rice Vinegar: Adds acidity to the dipping sauce. Mitsukan’s pure rice vinegar is my recommendation.
- Sesame oil: Infuses marinades with a delicate flavor. Kadoya’s sesame oil is a top pick.
- Chili bean sauce (Toban Djan): A pinch can elevate the spiciness and add complexity to the sauce.
- Green onion: Finely chop and incorporate into the dipping sauce for a refreshing taste.
- Sugar: Regular sugar works, but I’ve been favoring light brown cane sugar recently.
- Dried red chili: Thinly slice for the dipping sauce to add more heat.
- Chili oil: Adds a spicy kick to dipping sauces. A sesame oil-based raayu is recommended.
Curious about the exact brands and products that bring my recipes to life? Discover the brands and ingredients behind my recipes at the Sudachi Amazon Storefront. Explore my handpicked pantry essentials and find your next kitchen favorites!
Jump to Full Recipe Measurements
Visual Walkthrough & Tips
Here are my step-by-step instructions for how to make Beef Gyoza at home. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.
Finely chop the onion, cabbage and garlic chives. Grate the garlic and fresh ginger and add them to a large mixing bowl along with ground beef, salt, pepper, oyster sauce, red wine, dijon mustard, cumin powder, coriander powder, cinnamon powder and nutmeg.
Mix until all the ingredients are evenly distributed.
Take a gyoza wrapper and place approximately one tablespoon of filling in the middle. Be careful not to overfill the wrapper and leave a finger-width border around the edge.
Wet the border with water and fold the wrapper in half without letting the edges touch.
Pinch one side and then push a flap of the underside edge over your fingernail to make a pleat. Pull your finger away and press it down, then repeat until the gyoza is completely sealed.
Press the pleats down to secure and tap the bottom to make it flat.
Repeat until all the wrappers and filling are used up.
Heat a frying pan (one with a lid) on medium and add oil. Once hot, place the gyoza in the pan. Because we tapped the bottom after shaping, they should stand upright. Fry until the base is crispy.
Once golden and crispy underneath, pour freshly boiled water around the pan and place a lid on. Steam until the liquid is almost gone.
Remove the lid and cook for a few more minutes until the liquid has completely gone, then remove from the heat.
Mix Chinese-style chicken bouillon powder, soy sauce, rice vinegar, sesame oil, chili bean sauce (tobanjan), chili oil, sugar, grated ginger, finely chopped green onions and thinly sliced dry red chili peppers in a small bowl until well combined.
Transfer the gyoza to serving plates with the crispy side facing up and serve with your homemade dipping sauce.
Enjoy!
Jump to Full Recipe MeasurementsHow to Store
For a future hassle-free experience, consider freezing your beef gyoza before cooking. This not only retains their freshness and texture but also spares you the detailed preparation next time.
Frozen gyoza are a lifesaver on hectic days or when you crave a swift homemade dish.
It’s worth noting that refrigerating uncooked gyoza can make them soggy, so it’s best to freeze them.
For any leftover cooked gyoza, refrigerate and consume within one day. When reheating, use a frying pan to revive their crispiness. It’s not advisable to freeze gyoza once they’re cooked since this will cause the texture to deteriorate.
Storage summary
Room temperature – Not recommended.
Refrigerated – Not recommended.
Frozen – (Uncooked) Up to a month. (Cooked) Not recommended.
I hope you enjoy this Spicy Beef Gyoza recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers. Thank you!
More Gyoza Recipes
- Crispy pan-fried pork gyoza
- Deep-fried curry gyoza (curry-flavored age-gyoza)
- Prawn gyoza
- Chicken gyoza with umeboshi and shiso filling
- Tofu gyoza (plant-based)
Want more inspiration? Explore my Udon Roundup Post for a carefully selected collection of tasty udon recipe ideas to spark your next meal!
Spicy Beef Gyoza with Hot Dipping Sauce
Equipment
Ingredients
- 200 g ground beef
- 100 g yellow onion finely diced
- 1 tsp grated ginger root or ginger paste
- 200 g green cabbage finely diced
- 30 g garlic chive(s) finely chopped
- 3 cloves grated garlic or garlic paste
- 1 pinch salt and pepper
- 1 tbsp oyster sauce
- 1 tbsp red wine
- 1 tsp dijon mustard smooth type
- ½ tsp cumin powder
- ½ tsp coriander powder
- ⅛ tsp cinnamon powder
- ⅛ tsp nutmeg powder
Wrapping and Cooking
- 40 gyoza wrappers
- 1 tbsp cooking oil
- 150 ml freshly boiled water
Sauce
- 1 tsp Chinese-style chicken bouillon powder (granules) I recommend Youki's additive-free Garasupu
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- ½ tbsp toasted sesame oil
- ½ tbsp chili bean sauce (tobanjan)
- ½ tsp chili oil (rayu) (rayu) optional
- ½ tsp sugar
- 1 tsp grated ginger root
- 1 tbsp finely chopped green onions
- dried red chili pepper thinly sliced
Instructions
- Add all the filling ingredients to a large mixing bowl.
- Mix until the ingredients are evenly distributed.
- Hold a gyoza wrapper in you palm and add 1 tbsp of the filling to the middle. Leave a finger-width border around the edge.
- Dampen the edge with water and fold the wrapper in half (without letting the sides touch yet). Pinch one corner to start the pleat.
- Push a small flap over your finger and press it down to make a pleat. Repeat until the gyoza is sealed.
- Once complete, press the pleats down to secure.
- Repeat until all the filling and wrappers are used up.
- Heat a frying pan on medium and add 1 tbsp cooking oil. Once hot, place the gyoza in the pan with the flat side down and fry until the bottoms are browned (approx 3-5 minutes).
- Once browned, pour 150 ml freshly boiled water around the gyoza and place a lid on top. Cook until the liquid is almost gone and then remove the lid.
- Remove the lid and continue to cook. Once the liquid is completely gone, remove the pan from the heat.
- To make the dipping sauce, take a small bowl and mix 1 tsp Chinese-style chicken bouillon powder (granules), 2 tbsp soy sauce, 1 tbsp rice vinegar, ½ tbsp toasted sesame oil, ½ tbsp chili bean sauce, ½ tsp chili oil (rayu), ½ tsp sugar, 1 tsp grated ginger root, 1 tbsp finely chopped green onions and dried red chili pepper until well combined.
- Transfer the gyoza to serving plates with the crispy side facing up and enjoy with your homemade dipping sauce!
Leave a rating and a comment