Recipe by: Chinatsu Tsuzuki

Source: Family recipe


Gyoza filling

  • 300g ground beef
  • A bunch of Green spring onion or Garlic chives, finely chopped
  • 2 – 3 shitake mushrooms, finely chopped
  • 3 cloves garlic, chopped
  • 1 tsp soy sauce
  • 1 egg
  • ½ tbsp *Potato starch (to bind the ingredients together)
  • Pinch of salt & pepper
  • 1 tbsp oyster sauce


  • 32 pot sticker wrappers
  • Vegetable oil( for frying)
  • Sesame oil(flavoring agent)
  • Potato starch( for frying; mix starch with water)


  • Japanese Ponzu(soy sauce +black vinegar)
  • Chili oil


  • Combine the vegetable, mushrooms, ground beef, soy sauce, salt & pepper, oyster sauce and an egg to a bowl. Mix them using a spoon to knead together until smooth. If required, add some potato starch to help the ingredients bind together.
  • Wrap the Gyoza.
  • Add 1 Tbsp of vegetable oil to a non-stick frying pan and swirl to coat evenly. Add the pot stickers to the pan either placing them in rows, or in a circle. The pot-stickers should be touching each other, but be careful not to overcrowd.
  • Prepare 1/4 cup of water with 1/2 tsp of potato starch mixed in.
  • Turn the heat onto medium-high heat and fry the Gyoza until the just barely start to brown on the bottom.
  • With a lid in one hand to shield yourself from any splattering oil, add the water and potato starch mixture around the Gyoza and immediately cover the pan with the lid. Steam for 3 minutes, or until the water is almost all gone if the water evaporates before 3 minutes,open the lid a crack and add a bit more.
  • Remove the lid and fry until golden brown on the bottom. Invert onto a plate and serve with the dipping sauce.

Download PDF version here: japanese-beef-gyoza-chinatsu-tsuzuki