Zambian-style Gyoza with a Twist

Ingredients

While the original Japanese gyoza typically feature a filling of ground pork, cabbage, and garlic, the Zambian-style gyoza take a departure by incorporating ground beef as the main protein. Additionally, the spices used in the Zambian version, such as cayenne pepper, paprika, and coriander, give the dumplings a distinct Zambian flavor profile. The cooking technique remains similar, with the dumplings being pan-fried to achieve a crispy texture. We alse have the original recipe for Hamamatsu gyoza, so you can check it out.

• 250g (8.8 oz) ground beef 250g (8.8 oz) ground beef
• 1 cup finely chopped cabbage 1 cup finely chopped cabbage
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon cayenne pepper 1 teaspoon cayenne pepper
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 30 gyoza wrappers 30 gyoza wrappers
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Water, for steaming Water, for steaming

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 20g, 2g
• Protein: 15g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, combine the ground beef, chopped cabbage, onion, garlic, cayenne pepper, paprika, ground coriander, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Take a gyoza wrapper and place a spoonful of the filling mixture in the center. Moisten the edges of the wrapper with water, then fold it in half to create a half-moon shape. Pleat the edges of the wrapper, pressing firmly to seal the dumpling. Repeat with the remaining wrappers and filling.
3. 3.
   Heat the vegetable oil in a large non-stick skillet over medium heat. Place the gyoza in the skillet, flat side down, and cook for 2-3 minutes or until the bottoms are golden brown.
4. 4.
   Pour water into the skillet, enough to cover the bottom by about 1/4 inch. Cover the skillet with a lid and steam the gyoza for 5-6 minutes or until the filling is cooked through.
5. 5.
   Remove the lid and continue cooking for an additional 2-3 minutes, or until the water has evaporated and the bottoms of the gyoza are crispy.
6. 6.
   Transfer the Zambian-style gyoza to a serving plate and serve hot with your favorite dipping sauce.

Treat your ingredients with care...

• Ground beef — Choose lean ground beef for a healthier option. Make sure to cook the beef thoroughly to ensure food safety.
• Gyoza wrappers — If you can't find gyoza wrappers, you can substitute them with wonton wrappers or make your own dough using all-purpose flour, water, and a pinch of salt.

Tips & Tricks

• To achieve perfectly crispy bottoms, make sure the skillet is hot before adding the gyoza.
• Serve the Zambian-style gyoza with a dipping sauce made from soy sauce, vinegar, and a touch of chili oil for an extra kick.
• Experiment with different fillings by adding ingredients like grated carrots, chopped bell peppers, or even a hint of grated ginger for added flavor.

Serving advice

Serve the Zambian-style gyoza as an appetizer or part of a larger meal. Arrange them on a platter and garnish with fresh cilantro or sliced green onions for a pop of color.

Presentation advice

Arrange the Zambian-style gyoza in a circular pattern on a serving plate, with the pleated side facing up. Drizzle a small amount of soy sauce over the dumplings and sprinkle some sesame seeds for an attractive presentation.