These delicate Japanese potstickers are packed with the bold, rich flavors of kaldereta—truly a winning combination!
Beef and Cheese Kaldereta Gyoza
These delicate Japanese potstickers are packed with the bold, rich flavors of kaldereta—truly a winning combination!
Ingredients
Beef and Cheese Kaldereta Gyoza
- 1/2 Cup Tomato sauce
- 1 85-gram can liver spread
- 1/2 Cup water
- 3 tablespoons Soy Sauce
- 5 tablespoons coconut oil divided
- 1 medium red onion minced
- 1 medium red bell pepper minced
- 2 cloves Garlic minced
- 800 Grams Beef use ground beef
- 1 tablespoon tomato paste
- 1 red chili pepper (siling labuyo) minced (optional)
- 1/4 Cup green peas
- 1/2 Cup quick-melting cheese grated
- 40 gyoza wrappers
- microgreens for garnish (optional)
Instructions
- Prepare the kaldereta sauce: Combine all ingredients in a bowl. Set aside.
- Make the filling: heat 2 tablespoons coconut oil in a saucepan over medium heat. Sauté onion and bell pepper for 2 minutes. Add garlic and continue to stir for another minute. Add ground beef; sauté until brown. Add tomato paste; stir. Mix in kaldereta sauce; simmer for 10 minutes over low heat. Add chili (if using), green peas, and cheese. Simmer for another 5 minutes.
- Pour cooked beef mixture into a bowl through a sieve, separating sauce and beef. Skim off excess fat from sauce. Allow beef to cool and keep sauce warm.
- Make the gyoza: have a small bowl of cold water ready. Lay a wrapper on a dry work surface. Spoon 1 1/2 tablespoons filling on the middle of the wrapper. Wet the edges of the wrapper with water using a pastry brush or your fingers. Fold gyoza in half and crimp to seal the edges. Chill for 15 minutes.
- Bring water seasoned with salt to a full boil in a saucepot. There should be enough water to cover the gyoza. At the same time, heat 3 tablespoons coconut oil in a nonstick pan.
- Drop gyoza in boiling water and let cook for 2 minutes or until they start to float to the surface. Remove from pot and drain excess water.
- Immediately transfer cooked dumplings to hot pan and fry only the flat side for at least 90 seconds or until the bottom of the dumplings become crisp and golden. Serve with kaldereta sauce and garnish with microgreens, if desired.
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