Description
Spicy numbing beef dumplings blend Korean gochujang and gochugaru with Sichuan pepper oil to deliver a mouthwatering mix of fiery heat and numbing spice, creating a tantalizing fusion of bold, vibrant flavors.
Ingredients
Units
Scale
Dumpling Wrapper (if not using store-bought):
- 2 c flour
- 1/2 c water
- Pinch of salt
Dumpling Filling:
- 1 lb ground beef (substitute for any ground meat or tofu)
- 3 leaves napa cabbage, thinly chopped
- 6 shiitake mushrooms, thinly chopped
- 3 green onions, chopped
- 1 tsp toasted sesame oil
- 1 tbsp soy sauce
- 2 tbsp Sichuan pepper oil
- 3 tbsp gochujang
- 1 tbsp gochugaru
- 2 tsp black pepper
- Chili crisp for drizzling (optional; here is a link to some of my favorites)
Instructions
- In a large bowl, combine the flour, salt, and water while mixing with your hands until a dough starts to form (Note: Because I live in a fairly dry climate, I usually need to end up using about 3/4 c water. The end result should be fairly elastic, but not too wet).
- Onto a flat surface, sprinkle some flour. Knead the dough on it for about 10 minutes (or mix in stand-mixer with dough hook) until it becomes smooth and elastic. Cover the dough with a damp cloth or plastic wrap and let it rest at room temperature for at least 30 minutes.
- After resting, divide the dough into 36-38. Work with one portion at a time, keeping the others covered to prevent drying out. Take one dough ball and flatten it with your palm. Using a rolling pin, roll it into a thin circle, about 3-4 inches in diameter.
- Repeat the rolling process with the remaining dough balls and dust each wrapper lightly with flour to prevent sticking and stack them as you go.
- Begin making the gyoza filling. To a bowl, add all of the filling ingredients and mix to combine with your hands.
- To a wrapper, add about 1 tbsp of the filling to the middle. Begin wrapping the gyoza by pinching the center of the wrapper in half into a half-moon shape. Hold the gyoza in one hand and use the other hand to create pleats. Start on one side of the center pinch and make small pleats (about 2-4) towards the center, pinching each pleat firmly to seal. Repeat on the other side for a total of 4-8 pleats. Repeat with each gyoza wrapper.
- To a well-oiled pan over low heat, line up your dumplings into a circular shape. Cook for about 8-10 minutes, or until cooked all the way through. Increase the heat and continue to cook (about 2 minutes) until the bottom of the gyoza is brown and crispy.
- Pour in about 1/2 cup of water and place a lid on top of the pan. Increase the heat to high and cook until the water is evaporated (about 3-5 minutes).
- Serve and drizzle with chili crisp.
- Prep Time: 1 hour
- Cook Time: 15 minutes
Nutrition
- Serving Size: Makes 36-38 gyoza