Wagyu Beef Gyoza Dumplings Recipe

Prepare cabbage

Place the shredded Napa cabbage into a bowl, sprinkle with 1/2 teaspoon salt, toss, and let sit for 10 minutes. After resting, squeeze the cabbage firmly in a clean towel or between your hands to remove excess water. Measure out 1 cup packed and discard the liquid.

Mix filling

In a mixing bowl combine the wagyu ground beef, drained cabbage, sliced green onions, minced garlic, grated ginger, 2 tablespoons soy sauce, 1 tablespoon Shaoxing wine, 1 teaspoon sesame oil, 1 teaspoon salt, 1 teaspoon white pepper, and 1 tablespoon cornstarch. Mix thoroughly using a spoon or your hands until uniformly combined and slightly sticky (about 1–2 minutes). Taste a small bit of raw mixture by quickly pan-searing a tiny pinch to check seasoning and adjust soy/salt if needed.

Workstation setup

Lightly dust your work surface with a little flour to prevent sticking and place a small bowl of water nearby for sealing wrappers.

Portion filling

Spoon approximately 1 tablespoon of filling into the center of a gyoza wrapper (adjust slightly so wrappers are not overfilled).

Fold and pleat

Dip your finger in the water and moisten the edge of the wrapper. Fold the wrapper in half over the filling to form a half-moon, pressing the center to seal. Create 3–5 small pleats along one side while pressing them to the flat side to form a classic gyoza shape. Make sure edges are tightly sealed with no gaps. Repeat with remaining wrappers and filling to make about 24 gyoza.

Rest before cooking

Place finished gyoza on a lightly floured tray or baking sheet lined with parchment, keeping them from touching. If making ahead, cover loosely with a damp towel and refrigerate up to 1 day or freeze on tray for 1 hour then transfer to a bag for longer storage.

Heat pan

Heat a 12-inch nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons neutral oil and swirl to coat the surface.

Arrange gyoza

Place 8–10 gyoza flat-side down in the pan in a single layer without crowding (work in batches if necessary).

Fry bottoms

Cook undisturbed for 2–3 minutes until the bottoms are golden brown and crisp.

Steam to finish

Carefully pour 1/4 cup of the cup of water (per batch) into the pan away from you, then immediately cover with a tight-fitting lid to trap steam. Reduce heat to medium-low and steam for 4–5 minutes until the filling is cooked through and wrappers become translucent. If frozen gyoza are used, steam 6–8 minutes.

Crisp bottoms again

Remove the lid, increase heat to medium-high, and cook 30–60 seconds to evaporate remaining water and re-crisp the bottoms. Transfer gyoza to a plate.

Make sauce

Whisk together 3 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 teaspoon sesame oil, 1 teaspoon chili oil (optional), and sliced scallion in a small bowl.

Serve

Arrange gyoza on a platter with the dipping sauce on the side. Garnish with extra sliced scallions or a sprinkle of toasted sesame seeds if desired. Serve hot.