Beef gyoza recipe: 59 photos
Beef Gyoza
FAQ
Mix mince, tamari, oils, ginger, chives and cabbage. Place 1 heaped taspoon of mixture on each wrapper, brush edges with water, then fold over. Use fingers to crimp edges. Stand, crimped-edge up, on a lined tray.
For the gyoza filling you can use ground pork or ground chicken—and if you can't find garlic chives, standard chives or even green onions will do. This dumpling recipe uses a two-part cooking technique.
The simple answer: there is no difference; since gyoza is a dumpling. The complicated answer: there are so many differences since not all dumplings are gyoza. The most significant differences between traditional dumplings and gyoza are their shape, wrappers, and method of cooking.
Gyoza wrappers are a thin and round flour pastry that wraps around the filling of gyoza or Japanese potstickers. The dough is made of wheat flour, water, and a pinch of salt. They get crispy when pan-fried or deep-fried and become soft and tender when boiled, just like wonton wrappers.
While the fillings can vary, they usually include cabbage, pork, ginger, and garlic. One of the reasons why gyoza is considered to be a healthy Japanese food is because it is relatively low in calories. A typical serving of gyoza (6 dumplings) contains only about 120 calories.