Ingredients

Scale

Creamy Sesame Dressing

2 tbsp (30 mL) white sesame seeds

¼ cup (60 mL) mayonnaise

1 tbsp (15 mL) liquid honey

2 tsp (10 mL) EACH soy sauce and roasted sesame oil

1 to 2 tsp (5 to 10 mL) rice vinegar

Gyozas

¼ lb (125 g) Medium Ground Beef

½ cup (125 mL) shredded napa cabbage

¼ cup (60 mL) finely diced carrot

½ tsp (2 mL) minced gingerroot

1 tbsp (15 mL) cornstarch

½ tsp (2 mL) chicken or beef bouillon powder

½ tsp (2 mL) MSG seasoning

1 tbsp (15 mL) EACH xo sauce, sesame oil and vegetable oil

Salt and pepper

12 gyoza wrappers

To Fry the Gyozas

1 tbsp (15 mL) vegetable oil

2 tbsp (30 mL) cornstarch mixed with 2 tbsp (30 mL) cold water

Snow Pea Leaves

1 tbsp (30 mL) vegetable oil

2 cloves garlic, minced

4 oz (125 g) snow pea leaves

½ tsp (2 mL) chicken bouillon powder

1 tbsp (15 mL) cornstarch mixed with 1 tbsp (15 mL) cold water

Garnish

2 tbsp (30 mL) microgreens

1 tbsp (15 mL) crispy garlic

1 tbsp (15 mL) sliced green onions (scallions)

1 tbsp (15 mL) nori flakes

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Instructions

Creamy Sesame Dressing: Whisk sesame seeds, mayonnaise, honey, soy sauce, sesame oil and vinegar to taste. Set aside.
Gyozas: Combine ground beef, shredded cabbage, carrots, gingerroot, cornstarch, bouillon, MSG, XO sauce, sesame oil and vegetable oil. Season with salt and pepper to your taste. Mix well. Drizzle in ¼ cup (60 mL) water and mix to combine. This will make your beef more tender. Set aside.
Place a gyoza wrapper in your hand or a clean surface. Spoon a small amount of the dumpling mix (about ½ oz/16 g) onto the center of the gyoza wrapper. Moisten the edges of the wrapper with water. Fold the wrapper in half to form a half-moon shape and seal. Set the gyoza on a flat surface or in your hand. Dab a little bit of water, twist, and pinch in the middle. Alternatively, you can design it however you would like! Repeat to make 12 dumplings. Set aside.
To Fry the Gyozas: Heat a nonstick skillet over medium-high heat. Add 1 tbsp (15 mL) of the oil and swirl to coat. Immediately add the dumplings with the bottoms down to the oil. Drizzle the cornstarch slurry evenly into the pan. Cover and reduce heat to medium-low. Cook for 5 minutes or until gyoza skins are translucent. There should be still some water or liquid left in the bottom of the pan.
Remove the lid and increase heat to a medium-high. Cook for 1 to 2 minutes until bottoms are crispy and can be easily lifted from pan and liquid is evaporated. Transfer to a plate and keep warm.
Snow Pea Leaves: Heat another nonstick skillet over medium-high heat until slightly smoky. Add vegetable oil. Add garlic and stir-fry for a few seconds. Add snow pea leaves, bouillon and 3 tbsp (45 mL) water. Cover and cook for 30 seconds. Remove the lid and stir in the cornstarch mixture. Cook, stirring, for about 1 minute or until leaves are glossy.
To serve: Place Snow Pea Leaves on serving plates; top with Gyozas arranging with crispy bottoms up. Garnish with microgreens, crispy garlic, green onions and nori flakes. Drizzle the Creamy Sesame Dressing over top or serve in separate bowls as a dip.

Notes

Tip: It is very important to use a good nonstick pan to fry the gyoza in order to get a crispy bottom without them sticking and tearing in the pan.