Oxtail Part 2: Gyoza

Earlier this month I was avoiding real work by braising everything I could bet my hands on. In part two of my oxtail epic, i tried to make a jamaican style oxtail ragu. I stuffed the braised meat in a gyoza and used the rich sauce to accompany. I also did a different version of this where I flared out the recipe in a more typical asian way, with napa cabbage and ginger etc. I guess that version made a little more sense as a gyoza, where as this might work better as a dumpling or a ravioli.  I didn’t love them to death, mostly cause I didn’t cook off the tomatoes first and everything tasted kinda ketchuppy, but they did sell out at work so maybe I’m just being too critical.

You will need

 

  • 5 pounds 2- to 3-inch pieces oxtails
  • flour
  • 1/2 cup olive oil
  • 5 large celery stalks, chopped
  • 2 large carrots, peeled, chopped
  • 1 large onion, chopped
  • 1 1/4 cups canned crushed tomatoes with added puree
  • 6 garlic cloves, chopped
  • 4 Stalks Thyme
  • 6 Pimento Berries (Allspice)
  • 2 cups beef broth
  • 1 cup pork broth
  • 1 lg. Green Bell Pepper (chopped)
  • 1 tbsp Paprika
  • 1 oz. Vinegar
  • You will also need a package of wonton wrappers.

To cook the gyoza filling and sauce

  • Preheat the oven to 325°F. Sprinkle oxtails with salt and pepper, then flour. Brown oxtails on all sides. Transfer to bowl. At this point, Kristen told me I should have cooked the tomatoes and the puree to mellow out the ketchuppy flavor and then set it aside. Add celery, carrots, and onion to pot. Reduce heat to medium-high and sauté until vegetables brown, about 15 minutes. Add wine and tomatoes. Boil until thickened to chunky sauce, about 5 minutes. Add garlic. Tie parsley, rosemary, and bay leaves into a bundle and add to pot. Return oxtails to pot in single layer. Add all broth; bring to boil. Cover pot; place in oven.
  • Braise oxtails until very tender, about 4 hours. Pick out oxtail and pull all the meat off the bone, this is your gyoza filling.  Mash the remainder through a sieve, this is your sauce. Season the sauce and oxtail with salt and pepper.

 

Now to wrap the gyoza. Have on hand your wonton wrappers, thawed out, a bowl of water, and some paper towel

 

  • Place filling into the center of the wonton wrapper.  Keep the filling centered and the edges clean.  You want enough filling to fill out the skin, but don’t overstuff – you’ll figure out through practice how much filling will work.
  • Wet the edge of the wonton wrapper all the way around.
  • Fold the wrapper in half, and pinch it in the centre
  • I read one site that called the wrinkly method of folding these as pleats. Sounds stylish. Pleat one side.  I go from the center out to one side, and then go back to the center and pleat the other side.
  • Place the gyoza on a flat surface to flatten the bottom of the dumpling.  Also maybe pinch the pleats to make sure they are tight.

Now to cook these little gems. This method works best if they are frozen

  • Preheat a nonstick frying pan (that has a tight-fitting lid) over medium to high heat with a tablespoon of veg oil.
  • Add the gyoza flat side down. This works best if they are frozen.
  • Let the bottom side brown
  • Add a quarter inch of water to the pan. If you’re cooking on a gas stove, take the pan off the heat or you will burn your house down.
  • Cover the pan tightly with a lid and let the gyozas steam
  • When they are done steaming, they will have absorbed all the water and will start to make a sizzling sound. Some times I leave them a little longer to get a crispy bottom.
  • Now for the sauce. You can zap it in the microwave and drizzle it over the top, or toss a scoop in the pan at this point and toss the gyoza in it.
  • Plate them up all stylish and drizzle the sauce on top. Garnish them with some green onions. Maybe a drop off sesame oil.

 

No Comments

Sorry, the comment form is closed at this time.

Could Wonderbread go tits up?

Could Wonderbread go tits up?

Hostess, the innovators of synthetic bread science who brought the world Wonder Bread and Twinkies, is preparing to file for bankruptcy protection in the United States. Interesting.

The Knife Maker

The third installment in the “Made by Hand” series featuring knife maker Joel Bukiewicz of Cut Brooklyn. I recommend watching this sucker in HD full screen mode.

Rosehip Syrup

Rosehip Syrup

My place of work is nestled along the river and landscaped with a wide variety of native trees. I often see people collecting grape leaves and berries and was inspired to make use of the scads of rosehips just outside my window.

Details »

Happy Thanksgiving

Happy Thanksgiving

My little garden experiment yielded mixed results. Although the fava beans were lost to aphids (and neglect), I produced beautiful two wonderful varieties of carrots: Dragon Purple and Belgian White. My Bull’s Blood beets are equally lovely and will be a nice addition to our Thanksgiving dinner.

Duck Duck Goose

Duck Duck Goose

Things are coming together in Todd and Megan’s new venture, Duck Duck Goose. Follow their construction blog for the latest news, possible menu items and pics of the new place in progress!

Details »

Lemon Olive-Oil Cake

Lemon Olive-Oil Cake
We celebrated my dad’s birthday with this seemingly sophisticated, yet entirely unpretentious cake.
Details »

Weczeria sneak peak

Weczeria sneak peak

Dan Walker hosted a small cocktail tasting party at Weczeria’s new location on Broadway Avenue. The capable, good natured (and patient) bartenders poured cocktails as we toasted the promising new space. I had best intentions of making notes about the cocktail list but suffice to say after enjoying the refreshing Outlook, feeling the Love, tasting Success, a surprising Singapore Sling and an Old Fashioned, my memory started to get a bit fuzzy. The 48 seat restaurant is excrutiatingly close to opening and I’m eager to post up at the bar for a meal. I’m excited to see what they will produce from the improved kitchen facilities and taste my homie Kyle’s cooking!

Details »

Eggs

Eggs

My mom continues her seamless transition into retirement with her latest agricultural project. The chicken coup has received a fresh lick of paint and all of the necessary furnishings to host a half dozen happy little chickens. They took their first brave steps outside last week where they are free to peck at grass, weeds and bugs to their heart’s content. I am the happy beneficiary and will be enjoying a steady supply of free range eggs all summer!

Seeds

Seeds

On the weekend I attended a feel good, community event promoting open pollinated and heirloom seed-saving, biodiversity and sustainable living (visit Seeds of Diversity for more info). With best intentions of planting a garden, I picked up some seeds including these fava beans. Bring on spring!

Saskatoon, meet Collective Coffee

Saskatoon, meet Collective Coffee

Collective Coffee is the latest addition to Saskatoon’s Riversdale landscape. I popped in with a couple of lovely coffee companions for a delicious cup to celebrate their grand opening on Saturday, February 19th.

Details »