24-hour Sous Vide Beef Gyoza

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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, ...

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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.
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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 Anova Sous Vide Precision 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!

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185 F / 85 C Recipe Temp
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