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Saffron Beef Gyoza



For the dough:

  • 1 3/4 cups all-purpose flour (200g)
  • 6 1/3 tablespoons water (95g)
  • 1 pinch of fine salt
  • 1 packet of saffron

For the filling:

  • 14 ounces ground beef (400g)
  • 1 cup shredded purple cabbage (120g)
  • 1/2 cup chopped leek (60g)
  • 2 tablespoons light soy sauce
  • 1 tablespoon sake
  • 1 teaspoon sesame oil
  • 1 pinch ground ginger
  • Salt and pepper to taste

For cooking:

  • about 1/3 cup water (80g)
  • about 1 1/2 tablespoons sesame oil (20g)
  • Soy sauce to taste
  • Sesame seeds to taste


  1. Prepare the dough by mixing the flour, water, salt, and saffron. Knead until you get an elastic consistency, then let it rest for at least 30 minutes.
  2. Meanwhile, prepare the filling. Finely chop the purple cabbage and leek, then sauté in a pan with a drizzle of sesame oil, salt, and pepper.
  3. In a bowl, mix the ground beef with the cabbage, leek, soy sauce, sake, sesame oil, ginger, salt, and pepper.
  4. Roll out the dough on a floured surface until you get a thin sheet. Cut out circles using a pastry cutter.
  5. Place a tablespoon of filling in the center of each circle. Fold the circle in half and seal the edges well by pressing with your fingers.
  6. Heat some sesame oil in a non-stick pan and place the gyoza in the pan. Cook for a few minutes until the base is golden.
  7. Add water to the pan and cover with a lid. Cook over medium heat until the water is completely evaporated, about 5-7 minutes.
  8. Serve the gyoza hot, accompanied by soy sauce. Enjoy!
Half Sardinian and half German, born on the border with Hungary, Sebastian is the resident chef creator of GialloZafferano. He offers his community an irresistible glimpse into his contemporary and genuine cuisine, meticulously crafted even in the simplest preparations. He graduated from the most prestigious Italian cuisine training center, ALMA - Scuola Internazionale di Cucina Italiana. He is extremely attentive to raw materials, and in his videos, he surprises everyone with his meticulousness and the tricks of the trade that make his dishes unique in taste and presentation. Since 2024, he has been the Resident Chef Creator of GialloZafferano.