Reimagining bò kho as a gyoza filling and dipping sauce. Bò kho is a delicious Vietnamese beef curry soup, typically eaten with noodles or bánh mì. These bò kho gyoza, or beef curry dumplings, will have you asking for more.
500gbrisket, beef shank, or chuck steakcut into 20mm square cubes
2tspground black pepper
1Tbspdried chilli flakes
2tspChinese 5 spice powder
2tspVietnamese or Japanese curry powder
1piecefresh gingerthumb size
For the gyoza and dipping sauce
Peel and cut the ginger into thin slices.
Finely dice the onion and garlic.
Peel and cut the carrots into bite sized pieces.
Bruise the lemongrass and cut in half if they are too big for the pot.
In a large bowl toss the beef cubes in the flour. Dust them off then season with salt and pepper.
Heat the oil in a dutch oven or other heavy bottomed pan. When hot, sear the beef cubes on all sides until golden. Work in small batches to ensure each piece does get browned rather than stewed. Transfer the browned beef to another bowl and repeat. When all the beef is browned, reduce the heat to medium.
Add the onion, ginger, and garlic, and cook until the onion has softened.
Stir in the tomato paste, chilli flakes, curry powder, and 5 spice powder and cook for another minute or two.
Add the coconut juice, water, browned beef cubes, fish sauce, and lemongrass.
Bring to a boil then reduce to a simmer.
Add the star anise, fennel seeds, cloves, bay leaf, and cinnamon stick to a muslin spice bag and add to the pot.
Cover and simmer over a low heat for 3 hours, until the beef is tender but not falling apart. Start checking at 2.5 hours.
Add the carrots and simmer for a further 45 minutes.
As an alternative to simmering on the stove top, use a casserole dish and cook covered in the oven at 140 degC.
Remove the lemongrass and spice bag.
Allow to cool then refrigerate overnight.
Bò kho gyoza
Remove any fat that has hardened on the surface.
Bring the bò kho up to a medium simmer and simmer for 15 minutes.
Use a slotted spoon to move the beef and carrot to another bowl.
Finely chop the beef, then the carrots, and mix together. Keep the carrots slightly more chunky that the beef.