OXTAIL GYOZA

Oxtail Gyoza image

Provided by Justin Warner, Food Network Star Season 8 Winner

Time 1h5m

Yield 32 gyozas

Number Of Ingredients 15

8 ounces cabbage, quartered, cored and cut into large chunks
1 ounce scallions, trimmed and rough chopped
1/2 ounce garlic
1/2 ounce fresh ginger, peeled and rough chopped
10 ounces cooked oxtail meat
2 ounces mirin
2 ounces soy sauce
Kosher salt and freshly ground black pepper
32 gyoza or round wonton wrappers
2 cups rice vinegar
1 1/2 cups soy sauce
1/4 cup sriracha
2 tablespoons toasted sesame oil
1/4 teaspoon xanthan gum
Neutral cooking oil, for cooking

Steps:

For the gyoza: Combine the cabbage, scallions, garlic and ginger in a food processor and pulse until fine.
Mix the oxtail meat with the cabbage mixture in a bowl. Season with the mirin, soy sauce, salt and pepper. (Mirin adds sweetness, soy sauce adds umami and salinity, black pepper adds floral heat, and salt is, well, salt. It's totally fine to taste as you go because the meat is already cooked.)
Once mixed, add a small portion (about 1 tablespoon) of the mixture to the middle of a gyoza wrapper and seal with a wet finger, creating the classic gyoza creases as you seal with your fingers. Repeat the process until you've used up all the mixture.
For the sauce: Combine the vinegar, soy sauce, sriracha, sesame oil and xanthan gum in a blender and blend at high speed.
Add 1 tablespoon oil to a large, high-sided saute pan over medium-high heat. Gently add the gyoza to the pan in an upright position and cook until the bottoms are crispy and browned, about 5 minutes. Add 2 ounces water to the pan, then cover and continue to cook until the wrapper is tender, about 5 more minutes. Serve with the sauce. Repeat with the remaining gyoza.