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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.
1/2 pound ground beef
1/4 cup chopped scallions
1 tablespoon soy sauce
1 clove garlic, minced
1/2 teaspoon Gefen Ground Ginger
1/2 tablespoon toasted sesame oil
1/2 teaspoon white pepper
1 (12-ounce) package round wonton wrappers such as Gefen
1 egg, beaten
oil, for frying
sweet chili sauce, for dipping
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.
Recipe excerpted from The Marblespoon Cookbook: A Collection of Colors, Flavors and Family-Friendly Recipes (Menucha Publishers, 2020).
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Delicious. Made these twice already and will definitely do it again. I froze a lot of them raw and then fried them fresh.