European Beef Gyoza with Spicy Peanut Sauce

Number of servings: 1 (8 dumplings)

Preparation time: 35 minutes

INGREDIENTS

For the Beef Filling:

100 g ground European beef
1 small spring onion, finely chopped
1 tbsp chopped chives
1 small garlic clove, pressed
1 cm piece of ginger, grated
½ tsp soy sauce
A few drops of sesame oil
¼ tsp rice vinegar
1 large pinch of salt

For the Dumplings:

8 store-bought round gyoza wrappers
1 tbsp vegetable oil (for frying)
3-4 tbsp water (for steaming)
A small bowl of water for sealing

For the Spicy Peanut Sauce:

¼ cup smooth peanut butter
2 tbsp chicken broth (or water)
1 tbsp chili oil (or to taste)
1.5 tsp soy sauce
1.5 tsp rice vinegar
½ tbsp melted butter
1 garlic clove, finely chopped
1.5 cm piece of ginger, grated
¼ tsp sesame oil
1 pinch of salt

PREPARING

Prepare the filling: In a small bowl, combine the ground beef, chopped spring onion, chives, garlic, ginger, soy sauce, sesame oil, rice vinegar, and salt. Mix thoroughly with your hands until all ingredients are well combined.
Prepare the sauce: In another bowl, combine all the ingredients for the peanut sauce. Whisk vigorously with a fork or a whisk until you achieve a smooth consistency. Set aside.
Shape the dumplings: Place a portion of the filling (about 1 tsp) in the center of each of the 8 gyoza wrappers.
Moisten the edge of the wrapper with water using your finger, fold it in half, and seal it to create a half-moon shape. You can form decorative pleats along the edge or simply press the edges firmly together.
Heat the oil in a skillet with a tight-fitting lid over medium heat.
Arrange the 8 dumplings in the skillet, flat-side down. Fry without moving for about 2-3 minutes, until their bottoms are crisp and golden-brown.
Carefully pour 3-4 tablespoons of water into the skillet (be careful, it will splatter!) and immediately cover the skillet with the lid. Reduce the heat and steam for 4-5 minutes.
Remove the lid and continue to cook until all the water has evaporated and the bottoms of the gyoza are crispy again. The top should be soft and slightly translucent.
Transfer the cooked gyoza to a plate and serve immediately with the prepared peanut sauce.

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