24-hour Sous Vide Beef Gyoza

Anova Culinary

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.

Author

Christina Wylie

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 internationally renowned publications. In 2013, after almost a decade of working as an international journalist, Christina founded the online lifestyle magazine The GAB Magazine, for which she now leads a team of 60 writers based all across Australia. She then founded Samui Life Magazine in 2016. After working as a recipe creator for Anova Culinary for over a year, she signed a cookbook contract with the American-based, international publishing company Quarto. Her cookbook, titled The Sous Vide Kitchen: Techniques, Ideas, and More Than 100 Recipes to Cook at Home, was published worldwide in 2017. She wrote, styled, and photographed everything that you see within that book. In 2017 she opened her first restaurant, Bootlegger, in Koh Samui, Thailand. She is currently in the initial stages of launching Bootlegger 2 in Phuket in 2018, and is looking to open Bootlegger 3 in Bangkok in 2019. She is currently working towards stepping into the world of food and travel presenting. As an entrepreneur herself, Christina co-founded the charity initiative Project Gen Z in 2015 to teach orphaned Cambodian children entrepreneurial skills. A British expat born and raised in Hong Kong, Christina has worked across the globe, and has lived in Thailand, London, Hong Kong, Australia and South Africa over the years.

Prep Time: 00:30

Recipe Time: 24:00

Temperature : 185F / 85C

Ingredients

Directions

  1. Set the Anova Sous Vide Precision Cooker to 185ºF (85ºC)
  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.
  3. Place the bags in the water bath and set the timer for 24 hours.
  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.
  5. Combine the beef, water chestnuts, ginger, scallions, sesame oil, and 2 teaspoons peanut oil in a large bowl. Your filling is now complete.
  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.)
  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.
  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

  1. 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.
  2. 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.
  3. Scatter garnishes over the top of the gyoza, if using. (These are by no means essential.) Serve the gyoza with hoisin dipping sauce. Enjoy!