OXTAIL GYOZA
I had leftover oxtail from making a beef bone ramen, so I decided to use it as a gyoza filling. It's rich and delicious. The recipe is by weight, so it can be scaled up or down.
Provided by Justin Warner, Food Network Star Season 8 Winner
Categories main-dish
Time 1h5m
Yield 32 gyozas
Number Of Ingredients 15
Steps:
- For the gyoza: Combine the cabbage, scallions, garlic and ginger in a food processor and pulse until fine.
- Mix the oxtail meat with the cabbage mixture in a bowl. Season with the mirin, soy sauce, salt and pepper. (Mirin adds sweetness, soy sauce adds umami and salinity, black pepper adds floral heat, and salt is, well, salt. It's totally fine to taste as you go because the meat is already cooked.)
- Once mixed, add a small portion (about 1 tablespoon) of the mixture to the middle of a gyoza wrapper and seal with a wet finger, creating the classic gyoza creases as you seal with your fingers. Repeat the process until you've used up all the mixture.
- For the sauce: Combine the vinegar, soy sauce, sriracha, sesame oil and xanthan gum in a blender and blend at high speed.
- Add 1 tablespoon oil to a large, high-sided saute pan over medium-high heat. Gently add the gyoza to the pan in an upright position and cook until the bottoms are crispy and browned, about 5 minutes. Add 2 ounces water to the pan, then cover and continue to cook until the wrapper is tender, about 5 more minutes. Serve with the sauce. Repeat with the remaining gyoza.
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