03/08/2026
Another episode of how many things can you turn into a dumpling, featuring: French dip gyoza
Braise a 2-3 lb beef blade with 2 cups of sliced onions, 3 chopped garlic cloves, 4 cups of beef broth, 1 cup red wine, 1/3 cup Worcestershire sauce, and lots of salt and pepper (sear beef first) for 2.5-3 hours, or until meat is fork tender.
Strain the solids from the liquids, cool completely, and reserve liquid for dipping sauce. In a bowl, shred the beef and add in 1 cup of shredded emmental cheese. Fill each gyoza 🥟 wrapper with the meat mixture. At this stage you can either freeze on a cookie sheet (and add to a bag or Tupperware once frozen) or get ready to cook. In a large skillet, add a good jug of vegetable oil on medium high heat. Cooking in batches, place the gyoza in the skillet (not touching), and sear for a minute or two until golden on one side (longer if cooking from frozen). Add 1/3 cup of water to the pan and cover skillet with a lid to steam for a minute or two. When you remove the lid, the gyoza should be cooked through and water almost gone. Transfer to a serving plate, cover to keep warm. Meanwhile, skim most of the fat from the liquid and add to a saucepan with one tablespoon of flour or cornstarch to thicken. Stir frequently until sauce resembles a gravy-like consistency.
All done, ready to serve! Makes about 50-60 gyoza
