Beef Gyoza With Black Vinegar Dipping Sauce Recipes

SUPER QUICK GYOZA SAUCE (JUST 4 INGREDIENTS!)

Super Quick Gyoza Sauce (Just 4 Ingredients!) image

A quick and easy dumpling dipping sauce you can serve with Japanese gyoza or potstickers. Just 4 ingredients, with extra ideas to make it your own. Use it with your favourite homemade or store-bought dumplings.

Provided by Wandercooks

Time 1m

Number Of Ingredients 7

Ingredients

1 tbsp soy sauce
1 tsp rice wine vinegar
1 tsp sesame oil
chilli flakes (to taste)
sugar (to taste)
garlic
ginger

Steps:

In a small dipping bowl add your soy sauce, rice wine vinegar, sesame oil and chilli flakes.
Add any optional extras, give one final mix and serve with hot gyoza.

Nutrition Facts : Calories 54 kcal, Carbohydrate 2 g, Protein 2 g, Fat 5 g, SaturatedFat 1 g, Sodium 1022 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

BEEF GYOZA WITH BLACK VINEGAR DIPPING SAUCE

Beef Gyoza With Black Vinegar Dipping Sauce image

I always ordered the chicken gyoza in Wagamama London - little parcels of meat with a crisp base - yummo. Don't stress too much if you can't find the black vinegar, just make up your own sauce with soy etc. We use 'gow gee wrappers' here, but RZ didn't recognise that. They are small circular wrappers.

Provided by Aunty Dotty

Categories Japanese

Time 30m

Yield 18 Dumplings

Number Of Ingredients 11

Ingredients

200 g ground beef
1 tablespoon tamari or 1 tablespoon soy sauce
2 teaspoons sesame oil
2 teaspoons peanut oil
2 teaspoons ginger, grated
1/2 cup chives or 1/2 cup spring onion, finely chopped
1 1/2 cups Chinese cabbage, shredded and blanched
18 dumpling wrappers
2 tablespoons chinese black vinegar
2 tablespoons tamari or 2 tablespoons soy sauce
2 teaspoons sesame oil

Steps:

Mix the sauce ingredients with 2 tablespoons of hot water and set aside.
Mix beef, tamari, oils, ginger, chives and cabbage.
Place 1 heaped teaspoon on each wrapper, brush the edges with water and fold over. Use your fingers to crimp the edges and stand - crimped edge up - on a lined tray.
Heat a thin layer of oil in a pan until nearly smoking, then take off heat and arrange gyoza, touching, in a circular pattern.
Cook over med heat for 1-2 minutes until base is browned, drizzle with 125ml hot water, cover and cook another 3-4 minutes - not letting the pan cook dry.
Remove from heat, uncover and let stand for a couple of minutes so gyoza come away from pan.
Invert them onto a plate and serve topped with shredded spring onion and ginger alonside the dipping sauce.

Nutrition Facts : Calories 134.2, Fat 3.7, SaturatedFat 1, Cholesterol 10.4, Sodium 358.6, Carbohydrate 19.1, Fiber 0.7, Sugar 0.2, Protein 5.7

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