Russian-style Gyoza

Ingredients

While the original Japanese Gyoza typically features a filling of ground pork and cabbage, the Russian-style Gyoza incorporates a combination of ground beef, onions, and potatoes. The seasonings are also adjusted to include Russian herbs and spices, giving the dumplings a distinct flavor profile. Additionally, the cooking method is modified to pan-frying instead of steaming. We alse have the original recipe for Gyoza, so you can check it out.

• 300g (10.5 oz) ground beef 300g (10.5 oz) ground beef
• 1 medium onion, finely chopped 1 medium onion, finely chopped
• 2 medium potatoes, boiled and mashed 2 medium potatoes, boiled and mashed
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon dried dill 1 teaspoon dried dill
• 1 teaspoon dried parsley 1 teaspoon dried parsley
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 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: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the ground beef, chopped onion, mashed potatoes, minced garlic, dried dill, dried parsley, paprika, 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. Repeat with the remaining wrappers and filling.
3. 3.
   Heat a tablespoon of vegetable oil in a large skillet over medium heat. Place the gyoza in the skillet, flat side down, and cook for 2-3 minutes until the bottoms are golden brown.
4. 4.
   Pour 1/4 cup of water into the skillet and cover with a lid. Cook for an additional 5-6 minutes, allowing the gyoza to steam and the filling to cook through.
5. 5.
   Remove the lid and continue cooking for another 2-3 minutes until the bottoms become crispy again.
6. 6.
   Transfer the Russian-style Gyoza to a serving plate and repeat the cooking process with the remaining dumplings.
7. 7.
   Serve hot with your favorite dipping sauce, such as soy sauce or a Russian-style sour cream and dill sauce.

Treat your ingredients with care...

• Ground beef — Use lean ground beef for a healthier option.
• Potatoes — Make sure to boil the potatoes until they are soft enough to mash easily.
• Gyoza wrappers — Keep the wrappers covered with a damp cloth to prevent them from drying out.

Tips & Tricks

• To achieve a crispy texture, make sure to pan-fry the gyoza until the bottoms are golden brown before adding water to steam.
• Serve the Russian-style Gyoza with a side of sour cream mixed with chopped fresh dill for an authentic Russian touch.
• If you prefer a spicier flavor, add a pinch of cayenne pepper or chili flakes to the filling mixture.
• These dumplings can be frozen before cooking. Place them on a baking sheet lined with parchment paper and freeze until firm. Once frozen, transfer them to a freezer bag for long-term storage.
• Experiment with different dipping sauces, such as a combination of soy sauce, vinegar, and chili oil, to find your favorite flavor pairing.

Serving advice

Serve the Russian-style Gyoza as an appetizer or main course. Arrange them on a platter and garnish with fresh dill or parsley for an attractive presentation. Provide dipping sauces on the side for guests to enjoy.

Presentation advice

Arrange the cooked gyoza on a serving platter in a circular pattern, with the crispy bottoms facing up. Sprinkle some dried dill or parsley over the dumplings for a pop of color. Place a small bowl of dipping sauce in the center of the platter for easy access.