Bosnian-style Gyoza

Ingredients

While the original Japanese Gyoza features a filling of ground pork, cabbage, and garlic, our Bosnian-style Gyoza incorporates a mixture of ground beef, onions, and a medley of Bosnian herbs and spices. Additionally, we have modified the cooking method to include both pan-frying and steaming, giving the dumplings a crispy bottom and a tender, juicy interior. We alse have the original recipe for Gyoza, so you can check it out.

• 250g (8.8 oz) ground beef 250g (8.8 oz) ground beef
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• 1/4 teaspoon ground black pepper 1/4 teaspoon ground black pepper
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 24 gyoza wrappers 24 gyoza wrappers
• Water, for steaming Water, for steaming
• Chopped fresh parsley, for garnish Chopped fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat: 9g (Saturated Fat: 3g)
• Carbohydrates: 12g (Sugars: 1g)
• Protein: 12g
• Fiber: 1g
• Salt: 0.6g

Preparation

1. 1.
   In a mixing bowl, combine the ground beef, chopped onion, minced garlic, paprika, thyme, oregano, black pepper, and salt. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Place a gyoza wrapper on a clean surface and spoon about 1 tablespoon of the beef mixture onto the center of the wrapper.
3. 3.
   Moisten the edges of the wrapper with water and fold it in half, creating a half-moon shape. Pinch and pleat the edges to seal the dumpling.
4. 4.
   Repeat the process with the remaining wrappers and filling.
5. 5.
   Heat the vegetable oil in a large non-stick skillet over medium heat. Add the gyoza to the skillet, flat side down, and cook until the bottoms are golden brown, about 2-3 minutes.
6. 6.
   Pour enough water into the skillet to cover the bottom by about 1/4 inch. Cover the skillet with a lid and steam the gyoza for 5-6 minutes, or until the filling is cooked through.
7. 7.
   Remove the lid and continue cooking until all the water has evaporated and the bottoms of the gyoza are crispy.
8. 8.
   Transfer the Bosnian-style Gyoza to a serving plate and garnish with chopped fresh parsley.

Treat your ingredients with care...

• Ground beef — Choose lean ground beef for a healthier option.
• Gyoza wrappers — If you can't find gyoza wrappers, you can use wonton wrappers as a substitute.

Tips & Tricks

• To achieve a crispy bottom, make sure the skillet is hot before adding the gyoza.
• Serve the Bosnian-style Gyoza with a dipping sauce made from soy sauce, vinegar, and a touch of chili oil for an extra kick.
• These dumplings can be frozen before cooking. Simply place them on a baking sheet lined with parchment paper, freeze until firm, and then transfer to a freezer bag for long-term storage.
• Experiment with different fillings by adding grated carrots, chopped mushrooms, or even a hint of Bosnian cheese to the mixture.
• If you prefer a spicier flavor, sprinkle some red pepper flakes over the gyoza before serving.

Serving advice

Serve the Bosnian-style Gyoza as an appetizer or a main course. They pair well with a side of Bosnian ajvar (red pepper and eggplant spread) or a fresh cucumber and tomato salad.

Presentation advice

Arrange the Sarajevo Dumplings on a platter, garnished with fresh parsley, and serve them with a small bowl of dipping sauce in the center. The vibrant colors and enticing aroma will surely impress your guests.