- Level: Intermediate
- Total: 1 hr 5 min
- Active: 45 min
- Yield: 32 gyozas
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 32 servings
- Calories
- 65
- Total Fat
- 2 g
- Saturated Fat
- 0 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 4 g
- Cholesterol
- 6 mg
- Sodium
- 856 mg
- Level: Intermediate
- Total: 1 hr 5 min
- Active: 45 min
- Yield: 32 gyozas
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 32 servings
- Calories
- 65
- Total Fat
- 2 g
- Saturated Fat
- 0 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 4 g
- Cholesterol
- 6 mg
- Sodium
- 856 mg
Ingredients
Gyoza:
Sauce:
Directions
- 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.
Cook’s Note
To braise the oxtail at home, simply add 3 pounds oxtails to about 16 ounces water to submerge in a large stovetop pressure cooker. Carefully lock on the lid and cook over medium-high heat until pressure is reached, then cook at high pressure for about 45 minutes. Allow to release the pressure naturally for 20 minutes before fully releasing the pressure. Carefully open the lid and allow to cool to the touch before separating the bones from the meat.
