Growing up one of my favorite meals consisted of vegetable stir-fry, steamed rice and beef pot stickers or gyoza. Warning: this recipe is slightly different from the traditional recipes you’ll see. It consists of beef instead of pork and carrot instead of cabbage (I’ll be sharing a more traditional version in the next few months). But you know what, they’re just as amazing!! We make them at least once a month and they never get old! We always have rice on hand and use whatever veggies we have in our fridge/freezer to make a quick & delicious stir-fry. This 30 minute meal is always a winner!
To make the gyoza, you’ll need a package of wonton wrappers. We always made them with the square ones, not the round dumpling ones. You can use either. You’ll also need about a pound of ground beef, 2 medium size carrot, onion, garlic, black pepper, cornstarch, soy sauce, and sesame oil. Mix everything together and then add about a scant tablespoon into the center of each wrapper. Dab your finger in warm water and drag it across two edges of the wrapper. fold over and press to seal. Then, using a fork, crimp the edge so that the wrapper really sticks together. There’s no pleating involved here, which makes these even easier to prep.
Place a large skillet over medium-high heat and add a few tablespoons of canola or vegetable oil. When the oil is hot, add the gyoza and fry both sides until brown. You may need to do two batches depending on the size of your pan. I have a HUGE, deep skillet and I still usually end up doing two batches because I want there to be enough room for them to get nice and crispy. Do not overcrowd!! Once they’re cooked on both sides, add some water, soy sauce and sesame oil to the pan. Cover and reduce heat to medium-low. Steam until the sauce has reduced and the beef is cooked throughout.
Serve with a big scoop of freshly steamed rice and lots of stir-fried veggies!! These we be gone in seconds! I love them, my husband loves them and our toddler loves them. They’re always a hit. P.S. the leftover gyoza taste just as yummy as they did the night before 🙂 I hope you’ll give these a try ASAP!
Beef Pot Stickers Recipe
For the Filling
- 1 lb ground beef
- 1 medium carrot - finely grated
- 1/4 yellow onion - finely minced
- 2 cloves garlic - finely minced
- 1/2 tsp ground black pepper
- 2 tsp cornstarch
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 package wonton wrappers
For the Sauce
- 2 tbsp canola oil - OR vegetable oil
- 1/4 cup water
- 1/4 cup soy sauce
- 1 tbsp sesame oil
- In a large mixing bow, combine the ground beef, carrot, onion, garlic, black pepper, cornstarch, soy sauce, and sesame oil. Mix everything together.
- Place a scant tablespoon of filling into the center the wrapper. Dab your finger in warm water and drag it across two edges of the wrapper. fold over and press to seal. Then, using a fork, crimp the edge so that the wrapper really sticks together (this eliminates the need to pleat the edges). Repeat with remaining ingredients.
- Place a large skillet over medium-high heat and or vegetable oil. SEE NOTES if your using a smaller pan. When the oil is hot add the prepared gyoza and fry both sides until brown. Once they're cooked on both sides, add the water, soy sauce and sesame oil to the pan. Cover and reduce heat to medium-low. Steam for about 5 minutes. Serve with rice and vegetables, garnish with sesame seeds and sliced green onions, if desired.
-I use low-sodium soy sauce.
FOR A SMALLER PAN: if you can't fit all of the gyoza into your pan at the same time, divide the gyoza evenly and add an additional tablespoon of water and soy sauce to each batch.
I made these tonight and they were FABULOUS. I did a combo of beef, baby bok choy, onions, carrot, garlic, ginger. I took the onions, carrot, bok choy and put them in some cheesecloth with the salt and let it draw out some of the liquid and then squeezed out as much water as I could to make sure there wasn’t too much water in the final dumpling.
Thank you for a great recipe and happy how well these turned out with beef instead of chicken or pork since I rarely have ground pork or chicken on hand since we buy whole cows in our household. Excellent recipe for using up past prime veggies in my fridge, especially since this mama loves Asian dishes and her kiddos don’t complain about potstickers!
Hi Megan, thanks for your comments and sharing your changes!
How much is a serving?
Typically about 5, we usually eat around 8! ?
So excited to make these tonight! In the post you mention grating 2 medium carrots but in the recipe itself it calls for grating 1 medium carrot. I imagine it doesn’t make a HUGE different but could you clarify that? Thanks and thank you for sharing your yummy recipes with us 🙂
Are you able to use a microwave to cook them?
Unfortunately this is a stovetop recipe.