Wagyu Gyoza Recipe

Prepare the cabbage: place shredded Napa cabbage in a bowl, sprinkle with 1/4 tsp salt, mix and let sit 10 minutes to draw out moisture. After 10 minutes, squeeze the cabbage firmly in a clean kitchen towel or between hands to remove as much liquid as possible. Measure and reserve 1 cup squeezed cabbage for the filling.

In a medium bowl combine the Wagyu, squeezed cabbage, minced green onion, grated ginger, minced garlic and finely minced Serrano chili. Mix gently but thoroughly until evenly combined; avoid overworking the meat to keep filling tender.

Add soy sauce, sake, sesame oil, 3/4 tsp salt (reduce if you used salted cabbage), and white pepper to the mixture. Fold the seasonings into the filling until just incorporated. Taste a small pinch by lightly frying a teaspoon of filling and adjust seasoning if needed (add more soy or salt sparingly).

Set a small bowl of water nearby to seal wrappers. Place a gyoza wrapper in your palm, spoon about 1 rounded teaspoon (or 12–15 g) of filling into the center. Dip finger in water and moisten the wrapper edge. Fold wrapper in half and pleat one side to form classic gyoza shape, pressing to seal and remove air. Repeat with remaining wrappers and filling. Keep finished gyoza covered with a damp towel to prevent drying.

In a small bowl or jar combine yuzu (or lime) juice, soy sauce, mirin, rice vinegar, and dashi. Whisk or shake until sugar dissolves.

Add sugar and toasted sesame oil, then taste and adjust balance: add a little more mirin or sugar if you want it sweeter (amazu style is pleasantly sweet-tangy), or more citrus for brightness. Stir in finely sliced Serrano for a subtle heat.

Chill the sauce while you cook the gyoza to let flavors meld. Transfer to a small serving bowl before plating.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tsp neutral oil and swirl to coat the pan.

Arrange gyoza in a single layer flat-side down, close together but not touching too tightly (work in batches if needed). Fry without moving for 1.5–2 minutes until the bottoms are golden brown.

Carefully (to avoid splatter) pour 1/4 cup water into the pan per dozen gyoza, then immediately cover with a tight-fitting lid to steam. Reduce heat to medium and steam for 4–5 minutes, until filling is cooked through and wrappers are translucent at the pleats.

Remove lid and increase heat to medium-high to evaporate remaining water, letting the bottoms crisp again for 30–60 seconds. If you want a thin lacy skirt, mix 1/4 cup water with 1 tsp flour or cornstarch and pour around gyoza before covering — steam as above; when water evaporates it forms a crisp golden web.

Use a spatula to loosen and transfer gyoza to a platter. Sprinkle toasted sesame seeds and scatter microgreens or mitsuba. Serve immediately with amazu ponzu for dipping.