Pan-Seared Beef Gyozas with Spicy Soy-Glazed Green Beans

Craving dumplings but think they’re too complicated to make at home? Think again! These pan-seared beef gyozas are filled with a fragrant mixture of ground beef, fresh ginger, garlic and scallions. The wrappers get beautifully golden and crispy on the outside while the filling stays juicy and tender.

We’re serving them with a side of green beans glazed in a sweet-and-spicy soy sauce that’s absolutely addictive. The whole meal comes together in under an hour and you’ll feel like a pro chef folding those little dumplings. Say goodbye to takeout menus!

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Ingredients

8 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 pack Wonton WrappersView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

3 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

2 tablespoon SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Peel the ginger, then mince or grate it along with 1 clove of garlic. Trim the green beans. Thinly slice the scallions and the remaining garlic clove. In a medium bowl, thoroughly combine the minced garlic, ginger, scallions, ground beef and a generous pinch of salt and pepper. Set aside.
2. Fill a small bowl with water and keep it near your work station. Working one at a time, spoon 1 teaspoon of the beef mixture into the center of each wonton wrapper, with the starchy side facing up. Dip your finger in water and moisten the edges of the wrapper. Fold one corner over to meet the opposite corner, pressing firmly to seal. Make sure to press out any air pockets. Repeat with remaining filling. Cover the assembled gyozas with a damp towel and set aside.
3. In a small bowl, whisk together 3 tablespoons soy sauce, 2 tablespoons sugar and chili flakes to your desired heat level (we recommend starting with 1/4 teaspoon). Set aside.
4. Heat 1 tablespoon of vegetable oil in a large nonstick pan over medium-high heat. Working in batches, cook the gyozas for about 1 minute per side, until golden brown. Transfer to a plate and repeat with remaining gyozas. Once all are seared, return them to the pan. Reduce heat to low and carefully pour in 1/3 cup of water. Cover and simmer for about 6 minutes. Uncover, increase heat to medium-high and cook for another 2 minutes to crisp up the bottoms.
5. Meanwhile, heat the remaining 1 tablespoon of oil in a separate large pan over medium heat. Add the sliced garlic and cook for about 30 seconds until fragrant. Add the green beans and cook, tossing frequently, for 1-2 minutes. Pour in 1/3 cup of water and continue cooking until the beans are crisp-tender and the water has evaporated, about 4-5 minutes. Add two-thirds of the soy mixture to the pan and cook until the sauce becomes syrupy and coats the beans. Remove from heat and cover to keep warm.
6. Serve the gyozas alongside the glazed green beans. Drizzle the remaining soy mixture over the gyozas or use as a dipping sauce. Sprinkle with sesame seeds and enjoy!

Recipe Tips

FAQ

Can I use ground pork or chicken instead of beef?

Absolutely! Ground pork or chicken work well as substitutes. Just ensure the meat is fully cooked through.

How do I prevent the wonton wrappers from drying out?

Keep the assembled gyozas covered with a damp towel while you work. This prevents the wrappers from drying and cracking.

Can I make these gyozas ahead of time?

Yes! You can assemble the gyozas and freeze them on a baking sheet. Once frozen, transfer to a zip-top bag. Cook from frozen, adding a couple of extra minutes to the steaming time.