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Beef Gyozas


This delicate Asian appetizer is as beautiful as it is delicious. The delicate folds on top may look intimidating, but they are really simple to achieve. Serve these as the first course for an Asian-themed meal to wow your guests. Yields 30 gyozas.


Prepare the Beef Gyozas


Mix together ground beef, scallions, soy sauce, garlic, ginger, sesame oil, and white pepper.


Place about one teaspoon of the ground beef mixture into the center of each wonton wrapper. Brush the edges with egg wash, fold over, and press to seal. Form four pleated folds on the top of each wrapper and pinch firmly with moist fingers.


Heat oil in a frying pan over medium-high heat. (You can deep-fry or fry in about an inch of oil). Fry gyozas four about two minutes per side, or until golden. Don’t overcrowd the pan. Transfer to a paper towel-lined plate.


Serve with sweet chili sauce for dipping.


For a non-fried option, place a parchment-lined metal baking sheet in a 375-degree-Fahrenheit oven for five minutes. Place gyozas on the baking sheet and lightly coat with cooking spray. Bake for 10 to 12 minutes or until crispy and golden brown.


Serve these gyozas steamed in a miso broth (recipe in the cookbook).