Braised Short Rib Gyoza
I used the short rib meat from one short rib, making about 15 gyoza, and used the remaining short ribs in my other recipes like Braised Short Rib Udon Soup and Braised Short Rib Arancini!
For braising the ribs:
4 short ribs
1 yellow onion chopped
2 cloves garlic, grated
2 tbsp fresh ginger, grated
2 tbsp tomato paste
2 tbsp miso paste
2 cups dry red wine
4 cups beef broth
2 tbsp soy sauce
1/2 bunch fresh cilantro, chopped
2-3 tbsp neutral oil for searing
Salt and Pepper to taste (I didn’t need any due to the saltiness of the miso and soy sauce, but if you feel it’s under-seasoned, you can add salt)
2 tbsp cornstarch
For the gyoza:
Gyoza wrappers (I only used the meat from one short rib, which made about 15 gyoza)
Sesame oil for frying
Sesame seeds for garnish
Chives or green onion for garnish
Instructions:
Preheat oven to 275°F/135°C
Season the ribs with salt on all sides. Heat a Dutch oven over medium-high heat and add your neutral oil. Sear the short ribs until golden brown on all sides. Remove the ribs from the dutch oven and set on a plate.
Into the same Dutch oven, add the onion and a pinch of salt. Cook until the onions soften and are translucent about 5-8 minutes.
Add the garlic, ginger, tomato paste, and miso paste and stir well. Continue to cook until the mixture has started to caramelize, about 3 minutes.
Deglaze with red wine and scrape the bottom of the pot. Let this simmer for about 10-15 minutes. It should appear to have reduced in volume. Stir in the beef stock, soy sauce, and cilantro, and return the short ribs to the pot. Taste and adjust seasoning. The liquid should cover the short ribs; add more stock or water if they are not fully submerged.
Bring everything to a boil, cover with a lid, and transfer to your preheated oven for 4 hours.
When the short ribs are done cooking, remove them from the pot and set aside. Test to make sure the ribs are tender and fall off the bone, if not, let them continue cooking.
Strain the braising liquid, set the solids aside, and return the strained liquid to the Dutch oven. Add the cornstarch and bring to a simmer, allowing the sauce to reduce and thicken. This will be a great dipping sauce for your gyoza.
Shred your short rib meat well, and add the solids from cooking the short ribs into the meat, serving as a binder for the filling. (I only used the meat from one short rib, so I only used 1/4 of the solids; just a reminder to adjust based on how much short rib meat you’re using.)
Fill your gyoza wrappers with a heaping teaspoon of the filling. I usually have to eyeball this and test wrapping a few to decide the right amount of filling.
Heat a pan with sesame oil, and add in your wrapped gyoza. Flip the gyoza after about 4-5 minutes or when they’re golden brown on one side. Let the gyoza reach a golden brown color on both sides. At this point, add a few tablespoons of water to your pan and cover immediately. Let the gyoza steam for 3-5 minutes or until the water has evaporated and the wrappers are soft.
Add the cooked gyoza onto a plate with either soy sauce or the braising liquid. I find soy sauce can be overpowering, so taste and decide what you enjoy most. Top with sesame seeds and herbs of choice, and enjoy!
