24-hour Sous Vide Beef Gyoza
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Ingredients for 18
7 ounces (200 g) beef chuck roast, trimmed
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)
Set the Anova Sous Vide Precision Cooker to 185ºF (85ºC)
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.
Place the bags in the water bath and set the timer for 24 hours.
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.
Combine the beef, water chestnuts, ginger, scallions, sesame oil, and 2 teaspoons peanut oil in a large bowl. Your filling is now complete.
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.)
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.
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.
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.
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.
Scatter garnishes over the top of the gyoza, if using. (These are by no means essential.) Serve the gyoza with hoisin dipping sauce. Enjoy!