Latvian-style Gyoza

Ingredients

While the original Japanese Gyoza is typically made with a filling of ground pork, cabbage, and garlic, the Latvian-style Gyoza incorporates local ingredients such as beef, potatoes, and dill. The seasonings are also adjusted to include Latvian spices like caraway seeds and juniper berries, giving the dumplings a distinct flavor profile. 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
• 250g (8.8 oz) potatoes, boiled and mashed 250g (8.8 oz) potatoes, boiled and mashed
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons fresh dill, chopped 2 tablespoons fresh dill, chopped
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 1 teaspoon juniper berries, crushed 1 teaspoon juniper berries, crushed
• Salt and pepper to taste Salt and pepper to taste
• 30 gyoza wrappers 30 gyoza wrappers
• Vegetable oil for frying Vegetable oil for frying
• Sour cream for serving Sour cream for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat: 15g (Saturated Fat: 5g)
• Carbohydrates: 25g (Sugars: 2g)
• Protein: 20g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the ground beef, mashed potatoes, chopped onion, minced garlic, fresh dill, caraway seeds, juniper berries, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Take a gyoza wrapper and place a spoonful of the filling in the center. Moisten the edges of the wrapper with water and fold it in half, creating a half-moon shape. Pinch the edges to seal the dumpling.
3. 3.
   Repeat the process with the remaining wrappers and filling.
4. 4.
   Heat a tablespoon of vegetable oil in a large skillet over medium heat. Place the dumplings in the skillet, flat side down, and cook for 2-3 minutes until the bottoms are golden brown.
5. 5.
   Pour 1/4 cup of water into the skillet and cover with a lid. Steam the dumplings for 5-6 minutes until they are cooked through.
6. 6.
   Remove the lid and continue cooking for another 1-2 minutes to crisp up the bottoms.
7. 7.
   Serve the Latvian-style Gyoza hot, with a side of sour cream for dipping.

Treat your ingredients with care...

• Potatoes — Make sure to boil the potatoes until they are soft and easily mashable. This will ensure a smooth and creamy texture in the filling.
• Caraway seeds — Toast the caraway seeds in a dry skillet for a few minutes before crushing them. This will enhance their aroma and flavor.
• Gyoza wrappers — Keep the wrappers covered with a damp cloth while assembling the dumplings to prevent them from drying out.

Tips & Tricks

• For a crispy texture, you can pan-fry the dumplings for a few minutes after steaming them.
• Experiment with different fillings by adding grated carrots, mushrooms, or sauerkraut to the mixture.
• Serve the dumplings with a side of Latvian sauerkraut salad for a traditional touch.
• If you prefer a spicier flavor, add a pinch of Latvian chili flakes to the filling.
• Freeze any leftover dumplings for a quick and delicious meal later on.

Serving advice

Serve the Latvian-style Gyoza as an appetizer or a main course. Arrange them on a platter and garnish with fresh dill. Offer sour cream on the side for dipping. These dumplings pair well with a crisp Latvian lager or a glass of chilled kefir.

Presentation advice

Arrange the cooked dumplings on a serving platter in a circular pattern, with the crispy bottoms facing up. Sprinkle some chopped fresh dill over the top for a pop of color. Place a small bowl of sour cream in the center of the platter for dipping.