Oxtail and Mushroom Gyoza with a Black Garlic Vinegar Dipping Sauce
Learn how to cook gyozas using the voice-enabled Myka recipe builder iPhone app
Servings
8 (50+ Gyozas)
Cook In:
15 min
Prep In:
30 min
Method:
Steam
Introduction
About Gyozas
By: Sous Chef Myka
This Japanese dumpling recipe features a flavorful filling made with oxtail, shiitake mushrooms, and scallions. Whether you’re looking for a new dish to add to your weekly meal rotation or you’re planning a special dinner party, these gyozas are sure to please.
- ½ White Onion
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3 Cloves Garlic
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¼ Teaspoon Fennel Seeds
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1 Star Anise
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2 Whole Cloves
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¼ Teaspoon Szechuan Peppercorn
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¼ Teaspoon Ground Cinnamon
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8 Oz. Mushrooms
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1 Tbsp Butter
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1 Cup Precooked Shredded Beef
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5 Tbsp Soy Sauce
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½ Cup Shredded Carrots
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1 Tbsp + 1 Tsp Toasted Sesame Oil
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½ Tsp Fresh Grated Ginger
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4 Tbsp Rice Vinegar
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3 Cloves Black Garlic
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1 Package Premade Gyoza Wrappers
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⅓ Cup Water
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2 Tbsp Oil
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Chili Oil
How to prepare oxtail and mushroom gyozas
These Gyozas are packed with flavor! The oxtail and mushrooms give them a hearty filling, while the black garlic vinegar dipping sauce adds a delicious depth of flavor. These are an artful dish as add the filling to the Gyoza wrapper. Wet the edges with water, and fold them over to create a pocket. To finish, steam the Gyoza and serve with the black garlic vinegar dipping sauce on the side. Enjoy!
Step by Step Instructions
Step 1
This recipe is made with leftover pre cooked oxtail meat. This can be substituted for any precooked shredded beef, such as brisket, short rib, etc. You will want to have this available before proceeding.
Step 2
Finely dice ½ of a white onion and set aside.
Step 3
Mince 3 cloves of garlic and set aside.
Step 4
With a mortar and pestle, grind together ¼ teaspoon of fennel seed, 2 whole cloves, ¼ teaspoon of Szechuan peppercorn, ¼ teaspoon of ground cinnamon and 1 star anise pod. Set aside.
Step 5
Clean and chop 8 ounces of mushrooms. Set aside.
Step 6
Preheat a large skillet over medium-high heat and add 1 tablespoon of butter. When butter has melted, add the mushrooms and cook, stirring occasionally until the water has evaporated.
Step 7
While the mushrooms cook, take 1 cup of precooked shredded beef and chop into half inch strands. Set aside
Step 8
When the mushrooms begin to get crispy, add the onion and cook until just softened.
Step 9
Add the chopped beef and stir to incorporate.
Step 10
Add 3 tablespoons of soy sauce and scrape up any fond from the bottom of the skillet.
Step 11
Add ½ cup of shredded carrots and the minced garlic. Continue to cook for an additional 30 seconds. Remove from heat.
Step 12
Add 1 tablespoon of toasted sesame oil, the previously grinded spices and ½ teaspoon of fresh grated ginger. Stir to incorporate.
Step 13
To make the sauce, blend together 4 tablespoons of rice vinegar, 2 tablespoons of soy sauce, 1 teaspoon of toasted sesame oil and 3 cloves of black garlic. Set aside.
Step 14
Take 1 package of premade gyoza wrappers and place slightly less than a tablespoon of mixture in the center of each wrapper. Moisten the sides of the wrapper with water and fold in half, gently pressing sides together to seal. Continue filling and folding until the desired number of gyoza is made.
Step 15
To cook, heat 2 tablespoons of oil in a large skillet over medium-high heat. Add gyoza upright and side by side and reduce the heat to medium. Continue to cook until the bottoms turn golden brown.
Step 16
Pour ⅓ cup of water into the skillet and immediately cover the pan tightly. Cook until all the water has been absorbed. Serve while hot with the dipping sauce and chili oil on the side.
Nutrition
Oxtail and mushroom gyoza are tasty but proceed with caution
- Saturated Fat 100%
- Protein 100%
- Calcium 100%
- Sodium 100%
- Cholesterol 100%
- Dietary Fiber 100%
- Sugar 100%
- Vitamin D 100%
