24-hour Sous Vide Beef Gyoza

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!

Latest Comments