Wagyu Khao Soi Dumplings Recipe

Place the minced wagyu in a bowl and break it up with a fork.

Add finely minced shallot, garlic, ginger, and lemongrass. Mix gently to combine; avoid overworking to keep texture tender.

Stir in fish sauce, light soy, oyster sauce, sugar, white pepper and 1 tsp vegetable oil. Mix until just combined and taste for seasoning; adjust saltiness with more fish or soy if needed.

Cover and refrigerate for 20–30 minutes to allow flavors to meld. Keep chilled until ready to fill wrappers.

Place a dumpling wrapper on a work surface, spoon about 1 heaping teaspoon (~10 g) of filling into the center. Moisten edge with water, fold and pleat (or fold into half-moon) to seal. Repeat until all filling is used, yielding approximately 30–36 dumplings depending on size.

In a medium saucepan, heat 3 tbs vegetable oil over medium heat until shimmering.

Add thinly sliced 1/2 cup shallot and cook gently until softened and lightly golden, about 3–4 minutes.

Stir in Thai red curry paste, ground turmeric and curry powder. Cook, stirring, 1–2 minutes until fragrant to bloom the spices.

Add minced garlic and ginger and cook 30 seconds more until aromatic.

Pour in coconut milk and stock, stirring to combine. Bring to a gentle simmer.

Season with 1 tbs light soy, 1 tsp fish sauce, 1 tbs lime juice and 1 tsp palm or brown sugar. Taste and adjust balance—sweeter, saltier or more acidic as desired.

If a slightly thicker sauce is desired (for coating dumplings), mix 1 tsp cornstarch with 1 tbs cold water to make a slurry and whisk into the simmering sauce. Simmer 1–2 minutes until sauce is glossy and slightly thickened. Keep warm on low heat.

Heat neutral frying oil in a small saucepan to 170–175°C (340–350°F). If you don't have a thermometer, test with a single shallot slice—if it sizzles steadily and browns in about 30–45 seconds, oil is ready.

Working in batches, fry the thinly sliced shallots until crisp and deep golden brown, about 30–60 seconds per batch. Do not overcrowd. Remove with a slotted spoon to a paper towel-lined tray and immediately sprinkle a pinch of salt. Reserve any leftover oil for another use once cooled.

Set out pickled mustard greens, cilantro, sliced chilies and lime wedges for garnish.

Lightly dust each dumpling with a little cornstarch to help achieve a crisp exterior when pan-frying.

Heat 3 tbs neutral oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering.

Add dumplings in a single layer (work in batches). Fry undisturbed 2–3 minutes until bottoms are golden brown.

Carefully add 3–4 tbs water to the pan (enough to create steam but not submerge dumplings), immediately cover with a lid and reduce heat to medium-low. Steam-fry 3–4 minutes until wrappers are translucent and filling is cooked through (internal temperature ~70°C/158°F) and most liquid has evaporated.

Remove lid and cook another 30–60 seconds to re-crisp the bottoms. Transfer to a warm plate.

To serve, spoon warm golden khao soi sauce onto individual shallow bowls or a communal platter. Arrange 4–6 wagyu dumplings per person over the sauce. Scatter a generous pinch of crispy shallots over the dumplings, and garnish with pickled mustard greens, cilantro, sliced chiles and a lime wedge.

Optional: For a contrast, drizzle a small spoonful of the reserved frying oil (strained) over the finished dish for extra aroma.