Cuban-inspired Gyoza

Ingredients

While the original Japanese Gyoza features a filling of ground pork, cabbage, and garlic, our Cuban adaptation introduces a medley of Cuban flavors. We substitute the pork with seasoned ground beef, infuse the filling with aromatic cumin and oregano, and add a touch of heat with a hint of chili powder. The traditional dipping sauce is replaced with a zesty mojo sauce, adding a tangy and citrusy element to the dish. We alse have the original recipe for Gyoza, so you can check it out.

• 1 pound (450g) ground beef 1 pound (450g) ground beef
• 1 cup (150g) finely chopped onion 1 cup (150g) finely chopped onion
• 1 cup (150g) finely chopped bell pepper 1 cup (150g) finely chopped bell pepper
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1/2 teaspoon chili powder 1/2 teaspoon chili powder
• Salt and pepper, to taste Salt and pepper, to taste
• 30 gyoza wrappers 30 gyoza wrappers
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Mojo sauce, for serving Mojo sauce, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat: 18g (Saturated Fat: 6g)
• Carbohydrates: 15g (Sugars: 3g)
• Protein: 24g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the ground beef, onion, bell pepper, garlic, cumin, oregano, chili powder, salt, and pepper. 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 the edges together to seal the gyoza.
4. 4.
   Repeat the process with the remaining wrappers and filling.
5. 5.
   Heat the 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.
6. 6.
   Pour 1/4 cup of water into the skillet and cover immediately. Allow the gyoza to steam for 5 minutes or until the filling is cooked through.
7. 7.
   Remove the lid and continue cooking until the water has evaporated and the bottoms of the gyoza are crispy.
8. 8.
   Serve the Cuban-inspired Gyoza hot, accompanied by the mojo sauce for dipping.

Treat your ingredients with care...

• Ground beef — Choose lean ground beef for a healthier option.
• Onion — Use yellow or white onions for a milder flavor.
• Bell pepper — Opt for red or green bell peppers for a pop of color.
• Gyoza wrappers — Make sure to keep the wrappers covered with a damp cloth to prevent them from drying out.
• Mojo sauce — Prepare the mojo sauce in advance to allow the flavors to meld together.

Tips & Tricks

• For a crispy texture, pan-fry the gyoza on one side before steaming them.
• Experiment with different fillings by adding diced plantains or black beans to the beef mixture.
• Serve the gyoza with a side of black bean and rice for a complete Cuban meal.
• If you prefer a spicier kick, add a dash of hot sauce to the mojo sauce.
• Freeze any leftover gyoza for a quick and delicious snack or meal in the future.

Serving advice

Serve the Cuban-inspired Gyoza as an appetizer or main course. Arrange them on a platter and garnish with fresh cilantro leaves for an extra burst of flavor. Provide small bowls of mojo sauce for dipping, allowing your guests to enjoy the vibrant Cuban flavors to the fullest.

Presentation advice

Arrange the golden-brown gyoza on a colorful plate, creating an inviting display. Drizzle a small amount of mojo sauce over the gyoza for an artistic touch. Garnish with a sprinkle of chopped fresh parsley or a slice of lime to add a pop of color and freshness.