Prepare the Oxtail
2 oxtail pieces, trimmed
Plain flour, seasoned to taste, for dusting
30 ml olive oil
1 small onions, coarsely chopped
1 small carrots, coarsely chopped
½ dry red wine
fresh bay leaf
Sprigs each of rosemary and thyme
1 litre beef stock
Dust oxtail pieces with seasoned flour, shaking to remove excess. Heat 2 tablespoons oil in a large heavy-based pan and cook oxtail, in batches, until brown all over. Remove and set aside.
Heat remaining oil in reserved pan; add onion, garlic and carrots and cook, stirring frequently, over medium-high heat for 10 minutes or until golden. Add wine and stir to remove cooked pieces from base of pan, and then pour mixture over oxtail in roasting pan.
Add herbs and stock, then cover tightly with foil and cook for 3 hours until meat is falling off the bone.
Remove oxtail pieces from cooking liquid and, when cool enough to handle, remove meat from bones, discarding fat, then shred with your fingers.
Shredded cooked oxtail meat
Shredded green cabbage, blanched
Chopped green onions
Combine all ingredients in a bowl and mix well by hands. Place a teaspoonful of filling in a Gyōza wrapper and put water along the edge of the wrapper by fingers. Make a semicircle, gathering the front side of the wrapper and sealing the top.
Heat oil in a frying pan. Put Gyoza in the pan and fry on high heat until the bottoms become brown. Turn down the heat to low. Add 1/4 cup water in the pan. Cover the pan and steam the Gyoza on low heat until the water is gone.
Serve with soy dipping sauce.