These brisket gyoza, or dumplings, were inspired by Justin Warner’s oxtail gyoza recipe from the Food Network. I don’t often like ground meat, so when I saw a dumping made with finely chopped, pre-cooked oxtail, I had to bookmark it! I thought it was a great way for me to enjoy dumplings without using ground pork.
So, when my stepdad smoked a large brisket and sent me home with a pound or two of it, I thought of the oxtail gyoza. These circumstances led me to create the brisket gyoza recipe below! The brisket adds a rich smokiness to the gyoza that made them so delicious. Honestly, these are some of the best gyoza dumplings I have ever made. Possibly the best I have ever tasted.
Admittedly, I have not tried my hand at smoking meat. I have been the very blessed recipient of the briskets and pork butts that my stepdad smokes. I also spent the first thirty years of my life living in Kansas City. So, I’ve never been far from good barbecue. So, if you don’t want to make your own smoked brisket for this recipe (or don’t have a stepdad who smokes meat for you), you can absolutely buy a pound of smoked brisket from your favorite local bbq joint!
I also have not tried my hand at making homemade dumpling wrappers. I buy a package of round Northern-style dumping wrappers from a local Asian market or H-mart.
Brisket Gyoza
Ingredients
- 1 pkg dumpling wrappers
- 1 lb smoked brisket
- 1/2 yellow onion minced
- 1 in ginger grated
- 2 garlic cloves minced or grated
- 1 tsp soy sauce
- 1 tsp mirin
Dipping Sauce
- 1 tsp chili garlic crisp sauce
- 1 tbsp japanese bbq sauce
Instructions
- Finely chop the brisket and mix with the other ingredients.
- Set up a small dish of water to be able to seal the dumpling wrappers.
- Place about 1 tsp of the filling into the center of a dumpling wrapper. Wet the edges of the wrapper and fold to seal. You can fold the dumplings however you like, I just did a simple pleat.
- Heat a skillet over the medium-high heat and add a drizzle of neutral oil.
- Once skillet is hot, add a batch of dumplings and cook for 3-4 minutes, or until the flat side of the dumplings are crispy. Then, add a small splash of water and quickly cover with a lid to steam for 1-2 minutes.
- Combine the dipping sauce ingredients and serve with the finished dumplings.
Notes
The sauce that I used was a combination of Banchan’s Original Japanese Barbecue Sauce and the Everything Chili Crunch from a the Kansas City Canning Co. But, you can use your favorite chili crisp recipe or product!
