Gyoza with a Latin Twist

Ingredients

While the original Japanese gyoza is typically filled with ground pork and cabbage, this Latin American adaptation incorporates a mix of ground beef, black beans, and corn. The seasonings are also enhanced with cumin, chili powder, and cilantro, giving it a distinct Latin American flair. The gyoza wrappers remain the same, providing a familiar texture to this exciting fusion dish. We alse have the original recipe for Gyoza, so you can check it out.

• 1/2 pound (225g) ground beef 1/2 pound (225g) ground beef
• 1/2 cup (90g) canned black beans, rinsed and drained 1/2 cup (90g) canned black beans, rinsed and drained
• 1/2 cup (85g) corn kernels 1/2 cup (85g) corn kernels
• 2 green onions, finely chopped 2 green onions, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1/2 teaspoon chili powder 1/2 teaspoon chili powder
• 2 tablespoons fresh cilantro, chopped 2 tablespoons fresh cilantro, chopped
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon lime juice 1 tablespoon lime juice
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 24 gyoza wrappers 24 gyoza wrappers

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 23g, 2g
• Protein: 20g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the ground beef, black beans, corn, green onions, garlic, cumin, chili powder, cilantro, soy sauce, lime juice, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Place a gyoza wrapper on a clean surface. Spoon about 1 tablespoon of the filling onto the center of the wrapper.
3. 3.
   Moisten the edges of the wrapper with water. Fold the wrapper in half, creating a half-moon shape, and press the edges firmly to seal.
4. 4.
   Repeat the process with the remaining gyoza wrappers and filling.
5. 5.
   Heat a large skillet over medium heat and add a small amount of oil. Place the gyoza in the skillet, flat side down, and cook for 2-3 minutes until the bottoms are golden brown.
6. 6.
   Pour 1/4 cup (60ml) of water into the skillet and cover with a lid. Steam the gyoza for 5-6 minutes until the filling is cooked through.
7. 7.
   Remove the lid and continue cooking for an additional 1-2 minutes to crisp up the bottoms.
8. 8.
   Serve the Latin American gyoza hot with your favorite dipping sauce.

Treat your ingredients with care...

• Ground beef — Choose lean ground beef for a healthier option.
• Canned black beans — Rinse and drain the beans to remove excess sodium.
• Corn kernels — Use fresh or frozen corn for the best flavor.
• Fresh cilantro — If you're not a fan of cilantro, you can substitute it with fresh parsley.
• Gyoza wrappers — Make sure to keep the wrappers covered with a damp cloth to prevent them from drying out.

Tips & Tricks

• To achieve a crispy texture, pan-fry the gyoza in a non-stick skillet with a small amount of oil before steaming.
• Serve the gyoza with a dipping sauce made from soy sauce, lime juice, and a touch of honey for a tangy and sweet flavor.
• If you prefer a spicier kick, add a dash of hot sauce or sprinkle some red pepper flakes into the filling mixture.
• Freeze any leftover gyoza for a quick and delicious snack or meal in the future.
• Experiment with different fillings by adding ingredients like diced bell peppers, jalapenos, or even shredded cheese.

Serving advice

Serve the Latin American gyoza as an appetizer or main course. Arrange them on a platter and garnish with fresh cilantro leaves and lime wedges for an extra pop of color. Provide small bowls of dipping sauce alongside the gyoza for guests to enjoy.

Presentation advice

Arrange the gyoza in a circular pattern on a large plate, with the dipping sauce in the center. Sprinkle some chopped cilantro over the gyoza for a vibrant and appetizing presentation. Serve with a side of colorful salsa or guacamole to enhance the Latin American theme.