Gyoza is a Japanese dumpling made with ground meat and vegetables and wrapped in thin dumpling wrapper. My absolute favorite kind is the yaki-gyoza which is first panfried and then steamed to juicy tender perfection.
While gyoza is one of the easier dumplings to make at home, the process of wrapping can be a little time consuming. Out of pure laziness after a really long and tiring day at work, we decided to make burger patties instead of dumplings.
Although it may taste more traditional with ground Chicken or Pork, the end result was pretty darn good! The mixture may seem a little wet, but press forward, as the high moisture content helps to keep the burger moist and juicy.
- 1-1/4 lb Lean Ground Turkey, Chicken or Pork
- 1 Large Egg
- 1/2 cup Panko breadcrumbs
- 5 Green Onions, green and white parts sliced
- 3 Cloves Garlic, Minced
- 2-1/2 Tbsp Low Sodium Soy Sauce
- 1 Tbsp Sesame Oil
- 2 Tsp Shaoxing Wine
- Salt and White Pepper, to taste
- 3 Tbsp Corn Starch
1. Mix all the ingredients together in a bowl.
2. Form into eight 1/2″ thick patties and pan fry over medium heat until cooked through, flipping once the bottom is nice and browned. This took about 8 mins per side for me.
Serve on a hamburger bun with Gyoza dipping sauce on the side. I think a coleslaw mix (just the vegetables without coleslaw dressing) would work well with the flavors of this burger as well.