Get your chopsticks ready—these Beef Pot Stickers (Gyoza) are pan-fried, steamed, and ready in just 30 minutes. They’re so addictive, you won’t be able to stop at just one!
These Beef Pot Stickers are a savory and satisfying appetizer filled with seasoned ground beef, ginger, and fresh vegetables wrapped in delicate dumpling wrappers. Pan-fried until perfectly crispy on the bottom and tender on top, these homemade dumplings are packed with bold flavor and delicious texture in every bite.
I love serving this Gyoza alongside my Chicken and Green Beans, and my Instant Pot Fried Rice, for a wholesome and well rounded meal.
Table of Contents
What are Potstickers?
Pot stickers are a type of dumpling that originated in Chinese cuisine, known as “guōtiē” in Mandarin. They’re filled with a savory mixture of meat, vegetables, or both. The name comes from the way they’re cooked—pan-fry them to create a crispy bottom, then steam to make the filling tender and the wrapper soft.
Served with a dipping sauce made from soy sauce, vinegar, and sesame oil, pot stickers are popular across Asian cuisines. Variations like Japanese gyoza or Korean mandu bring their own regional flavors to this classic dish.
Recipe Ingredients
Vegetables – Finely grated carrots and minced onion add texture and natural sweetness.
Seasonings – Soy sauce, sesame oil, black pepper, garlic, and cornstarch create a bold and well-balanced filling.
Dipping Sauce – A simple combination of soy sauce, sesame oil, and water, perfect for dipping.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Protein Options – Use ground pork, turkey, chicken, or even tofu for a different flavor and texture.
Chives or Green Onions – Mix in chopped chives or green onions to introduce a fresh, mild onion flavor.
How to Make Beef Pot Stickers (Gyoza)
Step 1: In a large mixing bowl, combine the ground beef, carrot, onion, garlic, black pepper, cornstarch, soy sauce, and sesame oil. Mix everything together thoroughly.
Step 2: Place a scant tablespoon of filling into the center of a wrapper. Dab your finger in warm water and drag it across two edges of the wrapper. Fold over and press to seal. Using a fork, crimp the edge for a secure seal. Repeat with remaining wrappers and filling.
Step 3: Place a large skillet over medium-high heat and add vegetable oil. SEE NOTES if you’re using a smaller pan. When the oil is hot, add the prepared gyoza and fry both sides until golden brown. Once cooked, 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, garnishing with sesame seeds and sliced green onions, if desired.
FAQs
Yes, you can use wonton wrappers, gyoza wrappers, or dumpling wrappers. Gyoza wrappers are thinner and more traditional, wonton wrappers are slightly thicker, and dumpling wrappers are versatile and work well for this recipe. Always keep them covered to prevent drying out.
You can add chopped mushrooms, shredded cabbage, or diced water chestnuts for extra flavor and texture. Finely grated ginger or green onions can also enhance the taste of the filling.
Storage Information
STORE leftover Beef Gyoza in an airtight container in the fridge for up to 3 days. For longer storage, FREEZE uncooked pot stickers in a single layer before transferring to a bag—freeze for up to 3 months.
REHEAT cooked pot stickers in a skillet over medium heat or steam frozen pot stickers for about 8–10 minutes.
More Delicious Recipes to Try
Beef Pot Stickers Recipe (Gyoza)
Ingredients
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 teaspoons cornstarch
- 1 tablespoon soy sauce
- 1 tsp sesame oil
- 1 package wonton wrappers
For the Dipping Sauce
- 2 tbsp canola oil - OR vegetable oil
- 1/4 cup water
- 1/4 cup soy sauce
- 1 tbsp sesame oil
Instructions
- In a large mixing bowl, combine the ground beef, carrot, onion, garlic, black pepper, cornstarch, soy sauce, and sesame oil. Mix everything together thoroughly.
- Place a scant tablespoon of filling into the center of a wrapper. Dab your finger in warm water and drag it across two edges of the wrapper. Fold over and press to seal. Using a fork, crimp the edge for a secure seal. Repeat with remaining wrappers and filling.
- Place a large skillet over medium-high heat and add vegetable oil. SEE NOTES if you're using a smaller pan. When the oil is hot, add the prepared gyoza and fry both sides until golden brown. Once cooked, 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, garnishing with sesame seeds and sliced green onions, if desired.
These beef pot stickers were so good, crispy on the bottom and juicy inside.
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.