Argentinian-style Gyoza

Ingredients

While the original Japanese Gyoza features a filling of ground pork, cabbage, and garlic, our Argentinian adaptation incorporates elements of Argentinian cuisine. We substitute the pork with flavorful ground beef, infuse the filling with traditional Argentinian spices, and serve the Gyoza with a tangy chimichurri dipping sauce. We alse have the original recipe for Gyoza, so you can check it out.

• 1 pound (450g) ground beef 1 pound (450g) ground beef
• 2 cups (300g) cabbage, finely chopped 2 cups (300g) cabbage, finely chopped
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper, to taste Salt and pepper, to taste
• 30 gyoza wrappers 30 gyoza wrappers
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat: 18g (7g saturated)
• Carbohydrates: 18g (2g sugars)
• Protein: 22g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the ground beef, cabbage, onion, garlic, cumin, paprika, dried oregano, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Place a small spoonful of the filling in the center of a gyoza wrapper. Moisten the edges of the wrapper with water, then fold it in half and pleat the edges to seal the gyoza. Repeat with the remaining wrappers and filling.
3. 3.
   Heat a tablespoon of vegetable oil in a large skillet over medium heat. Add the gyoza in a single layer and cook until the bottoms are golden brown, about 2-3 minutes.
4. 4.
   Pour 1/4 cup (60ml) of water into the skillet and cover immediately. Steam the gyoza for 5-6 minutes, or until the filling is cooked through.
5. 5.
   Remove the lid and continue cooking until the water has evaporated and the bottoms of the gyoza are crispy.
6. 6.
   Serve the Argentinian-style Gyoza hot with chimichurri sauce for dipping.

Treat your ingredients with care...

• Ground beef — Choose lean ground beef for a healthier option.
• Cabbage — Ensure the cabbage is finely chopped to create a smooth filling texture.
• Gyoza wrappers — Keep the wrappers covered with a damp cloth to prevent them from drying out.

Tips & Tricks

• For a crispy texture, pan-fry the gyoza on one side before steaming.
• Experiment with different dipping sauces like spicy salsa or tangy barbecue sauce.
• Add a touch of fresh cilantro or parsley to the filling for an extra burst of flavor.
• Freeze any leftover gyoza for a quick and delicious snack or meal later on.
• Serve the gyoza as an appetizer or alongside a fresh salad for a complete meal.

Serving advice

Serve the Argentinian-style Gyoza as an appetizer or main course. Arrange them on a platter and garnish with fresh herbs like cilantro or parsley. Provide small bowls of chimichurri sauce for dipping.

Presentation advice

Arrange the gyoza in a circular pattern on a serving platter, with the chimichurri sauce in the center. Sprinkle some paprika or dried oregano over the gyoza for an added touch of color.