Chef: Christina Wylie, Koh Samui Thailand
Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur, and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, Broadsheet, Wining & Dining and many other well-known international publications. In 2013, after nearly a decade working as an international journalist, Christina founded the online lifestyle magazine The GAB Magazine, where she now leads a team of 60 writers across the country. Australia.
Gyozas are a favourite in Japanese restaurants, but many often think they’re too tricky to make at home. Actually, once you master the folding technique, they’re quite easy. These slow-cooked beef gyozas are great served with hoisin sauce – a real crowd pleaser! This recipe makes 18 gyozas.
Ingredients for 18
- 7 ounces (200 g) beef chuck roast, trimmed
- Kosher salt
- Extra-virgin olive oil
- 1 tablespoon soy sauce
- ½ cup finely chopped water chestnuts
- 2 teaspoons grated ginger
- ½ cup finely chopped scallions
- 2 teaspoons sesame oil
- 2 teaspoons peanut oil, plus extra for frying
- 18+ gyoza or gow gee wrappers (keep refrigerated until you need them)
- 1 tablespoon hoisin sauce per serving
- Chopped fresh chilies, for serving (optional)
- Chopped fresh cilantro, for serving (optional)
- Toasted sesame seeds, for serving (optional)
Directions
Step 1
Set the BioloMix Sous Vide Cooker to 185ºF (85ºC)
Step 2
Slice the beef into 2-inch pieces, season with salt, and divide between 2 zipper lock or vacuum seal bags. Drizzle with olive oil and seal using the water immersion technique or a vacuum sealer on the moist setting.
Step 3
Place the bags in the water bath and set the timer for 24 hours.
Step 4
When the timer goes off, remove the bags from the water bath. Remove the beef from the bags. Using a fork or your fingers, shred the beef into small pieces.
Step 5
Combine the beef, water chestnuts, ginger, scallions, sesame oil, and 2 teaspoons peanut oil in a large bowl. Your filling is now complete.
Step 6
Take the gyoza wrappers out of the fridge and pour some water into a small bowl. (This will be used to seal the gyoza wrappers.)
Step 7
Place 1 gyoza wrapper into the palm of your hand and spoon approximately 1 heaping teaspoon of the filling mixture into the center of the wrapper.
Step 8
Using your finger, spread a little water around the edge of the gyoza wrapper. Fold the gyoza wrapper in half and begin to form the top half into pleats . Press the pleated edge into the flat edge to seal the gyoza. Repeat until you’ve used up all of the filling mixture.
Finishing Steps
Step 0
Heat 1 tablespoon peanut oil in a large nonstick skillet over medium-high heat. When the oil is shimmering, place 9 gyoza, flat-side down, in the pan. Fry for 1 minute. Add a 3 tablespoons water to the pan, cover, and let steam for 3 minutes. Remove the lid and continue to cook until the water has evaporated and the gyoza are well browned, about 2 minutes. Remove the gyoza from the skillet and place on serving platter.
Step 1
Heat another 1 tablespoon peanut oil in the skillet and repeat frying and steaming process with remaining gyoza. Alternatively, you can freeze the second batch to eat another day.
Step 2
Scatter garnishes over the top of the gyoza, if using. (These are by no means essential.) Serve the gyoza with hoisin dipping sauce. Enjoy!
#BioloMix #sousvide