Peruvian-style Gyoza

Ingredients

While the original Japanese Gyoza is typically filled with ground pork and cabbage, this Peruvian adaptation incorporates Peruvian flavors by using a filling of ground beef, potatoes, and aji amarillo, a Peruvian yellow chili pepper. The seasonings are also adjusted to include Peruvian spices such as cumin and oregano. 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 medium potatoes, boiled and mashed 2 medium potatoes, boiled and mashed
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon aji amarillo paste 1 tablespoon aji amarillo paste
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 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 (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 25g, 2g
• Protein: 20g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the ground beef, mashed potatoes, chopped onion, minced garlic, aji amarillo paste, cumin, 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 and fold it in half, creating a half-moon shape. 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 with a lid. 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.
   Transfer the gyoza to a serving plate and repeat the cooking process with the remaining gyoza.
7. 7.
   Serve the Peruvian-style gyoza hot with a dipping sauce of your choice.

Treat your ingredients with care...

• Ground beef — Use lean ground beef for a healthier option.
• Aji amarillo paste — Adjust the amount according to your spice preference. Add more for a spicier kick.
• 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, make sure to cook the gyoza on medium heat until the bottoms are golden brown.
• Serve the gyoza immediately after cooking to enjoy them at their best.
• You can make a dipping sauce by combining soy sauce, lime juice, and aji amarillo paste for an extra Peruvian touch.

Serving advice

Serve the Peruvian-style gyoza as an appetizer or main dish. Garnish with chopped cilantro and serve with a dipping sauce of your choice.

Presentation advice

Arrange the gyoza on a platter, making sure to display their pleated edges. Sprinkle some finely chopped cilantro on top for a pop of color.