I have a question about the recipe "Mushi-Gyoza (Steamed Gyoza)" from ourlastsupper. Just found this recipe - I can't eat pork for medical reasons. What cut of beef could be subbed for the ground pork?
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trampledbygeese is a trusted home cook.
You could use any cut of beef that's not too lean. My Japanese friend uses just regular ground beef (or sometimes even lean ground beef, but I find those a bit dry). Sometimes she will skip the meat all together and use a combination of mushrooms and tofu.
When I make something like this (planing to grind my own meat) I usually choose my beef by price and marbling more than by specific cut.
Have you considered lamb for this recipe? Not the most traditional (except in a few places like Northern Japan) but surprisingly yummy!
Thanks so much! Lamb def sounds interesting
A mix of ground chicken and shrimp would be nice, too.