Cook Time: 1 hour
Servings: 50 gyoza
Ingredients
- 4cups finely shredded or chopped cabbage
- 2 tablespoon olive oil, divided
- 3 scallions
- 2 cloves garlic
- 1 tablespoon grated ginger
- 1/2 tablespoon soy sauce
- 1 teaspoon sesame oil
- 8 ounces Beyond ground beef
- 50 gyoza or dumpling wrappers
- 2 tablespoon soy sauce (for dipping sauce, optional)
- 1 tablespoon rice vinegar (for dipping sauce, optional)
Directions
Sauté the cabbage with 1 tablespoon oil in a large skillet over medium heat until wilted to half its volume. Transfer the cabbage to a large bowl.Slice the scallions, mince the garlic, and grate or chop the ginger. Add the onions, garlic, ginger, soy sauce, sesame oil, and Beyond beef to the bowl with the sautéed cabbage. Massage the mixture with your hands until it is evenly mixed and slightly sticky or tacky in texture.
Spoon about 1 teaspoon (or more if you dare) of the “pork” mixture into the center of a wrapper. Dip a finger in water and wet the outer rim of the wrapper. Fold the wrapper over the filling and pinch the edges to close.
When ready to cook the gyoza, heat 1 tablespoon oil in a non-stick skillet over medium heat. Working in batches, add the gyoza with the seam side up, and fry until the bottom is golden brown and crispy. Using the lid as a shield, pour about 1/4 to 1/3 cup water into the skillet and quickly place the lid on top to contain the steam and splatter. Let the gyoza steam in the skillet for 1-2 minutes, or until most of the liquid has boiled away. Remove the lid and let the gyoza cook for a minute more, or until the bottom is crispy again. Serve hot. Optionally include a dipping sauce of 2:1 soy sauce and rice vinegar.
How to freeze: Place uncooked gyoza on a lined cookie tin, making sure the gyozas aren’t touching each other. Fully freeze on the tin. Transfer to a ziplock back and freeze until ready to cook.
Cooking frozen gyoza: Increase steaming time by ~3 minutes.