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Servings: 40 gyoza
Prep: 50 minutes
Cook: 10 minutes



  •  1 lb ground beef, lean 
  • ½ Cup green onion, chopped 
  • ½ Cup carrot, fine dice or grated 
  • ½ Cup water chestnut, fine dice 
  • 2 tsp ginger, grated 
  •  4 tsp garlic, minced 
  • 4 tsp sesame oil 
  • 1½ tsp Kosher salt 
  • ½ tsp black pepper, ground 
  • 1 tsp chili flakes 
  • 1-2 pkgs round gyoza wrappers 

Sweet Soy Sauce

  •  2 Tbsp soy sauce 
  • 2 Tbsp BeeMaid Honey 
  • 2 tsp sesame oil 
  • 2 Tbsp rice vinegar 


  1. In a large bowl, combine all ingredients for gyoza filling and chill for at least 20-30 minutes. While meat mixture is chilling, make Sweet Soy Sauce recipe. 
  2. Whisk together all ingredients until well combined. Set aside until required. Garnish with thinly sliced green onion before serving. 
  3. Prepare your workstation with a clean sheet pan, and a small bowl of water. Dip one finger in the bowl of water and draw a circle around the outer 1/4” of the wrapper with your wet finger until it’s wet all around. 
  4.  Pleat Method: Take a wrapper and place it in the palm of your non-dominant hand. Use a tablespoon to take a small amount of filling and put it in the center of the wrapper. Fold the wrapper in half over the filling. (Use less meat mixture if you’re finding it too difficult to fold). Using your left thumb and index finger, start making a pleat about once every ¼ inch on the top part of the wrapper from the right toward the left. Once you make each pleat, press it down with your right thumb and move toward the left. Continue all the way till there is no more top wrapper to pleat left. Press the pleats and shape the gyoza. Place on clean sheet pan and cover with a lightly damp tea towel or plastic wrap to not dry out. 
  5.  Repeat with remaining filling and wrappers until all have been used up. 
  6.  Heat a large non-stick pan over medium high heat. Once hot, add a tablespoon of oil. Careful not to splash hot oil on yourself, gently lay gyoza in pan, flat side down in a circular pattern. Sear gyoza until bottoms are a lightly golden brown, about 3 minutes. 
  7.  Add 2-3 Tbsps of water to the pan and immediately cover to allow gyoza to steam, about 3 minutes. 
  8. Remove the lid to evaporate any remaining water. Drizzle 1 tsp sesame oil around the gyoza in the frying pan uncovered for about 3 minutes until bottoms are crispy and internal temperature reads 165°F. 
  9. Transfer gyoza to a large plate and garnish with slivered green onion and toasted sesame seeds (optional). Serve with Sweet Soy Sauce. 


 After you open the gyoza wrappers, make sure to cover them under a damp towel or plastic wrap so they don’t dry out. 

 To store gyoza, place on a parchment lined sheet pan, cover with plastic wrap and freeze. Once completely frozen, place in a plastic airtight bag and store for up to 3-4 months. When you’re ready to use the gyoza, do not defrost them. Place the frozen gyoza in your frying pan and steam them for an extra 1-2 minutes. 

Recipe curated by Anna Borys and featured in the December 3, 2022 episode of Great Tastes of Manitoba.

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