Wagyu Beef Dumplings Recipe

Prepare cabbage

Place the finely shredded cabbage in a bowl, sprinkle with 1/4 tsp kosher salt, toss and let sit for 5 minutes to draw out moisture. After 5 minutes, squeeze the cabbage firmly in a clean towel or paper towels to remove as much liquid as possible. Discard the liquid.

Mix filling

In a large bowl combine the wagyu ground beef, squeezed cabbage, chopped scallions, grated ginger, minced garlic, soy sauce, sesame oil, Shaoxing wine, granulated sugar, 1/4 tsp kosher salt, black pepper and cornstarch. Add 1 tsp neutral oil to help bind and keep filling moist. Mix thoroughly with your hands or a spoon until ingredients are evenly distributed and the mixture becomes slightly sticky (about 1–2 minutes). Taste a small pinch (optional: cook a tiny nugget) and adjust seasoning.

Prepare wrappers

Arrange wrappers on a clean board and cover with a damp towel to prevent drying. Keep a small bowl of water nearby for sealing.

Fill dumplings

Place about 1 rounded teaspoon (roughly 1 tablespoon by volume depending on wrapper size) of filling into the center of each wrapper. Be careful not to overfill to avoid splitting.

Seal dumplings

Moisten the edge of the wrapper with a little water using your fingertip. Fold the wrapper over to form a half-moon and press to seal in the center. Create 2–4 small pleats on one side if desired, pressing firmly to ensure no air pockets remain. Repeat with remaining wrappers and filling. Keep finished dumplings covered with a damp towel while you work to prevent drying.

Preheat pan

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons vegetable oil and swirl to coat the bottom.

Fry dumplings

Place dumplings flat-side down in the hot pan in a single layer, leaving a little space between them. Fry undisturbed until the bottoms are golden brown, about 2–3 minutes.

Steam dumplings

Carefully pour 1/2 cup water into the pan (it will sizzle), immediately cover with a tight-fitting lid, reduce heat to medium-low and steam for 5–6 minutes, or until the filling is cooked through (internal temp 160°F / 71°C for beef) and the wrappers become translucent where steamed.

Finish crisping

Remove the lid and continue to cook for 1–2 minutes to evaporate remaining water and re-crisp the bottoms. Transfer dumplings to a plate lined with paper towels or a serving platter.

Whisk together 2 tablespoons soy sauce, 1 tablespoon black vinegar, 1/2 teaspoon sesame oil, 1/2 teaspoon chili oil (if using), sliced scallion and toasted sesame seeds in a small bowl. Adjust proportions to taste. Serve alongside hot dumplings.

Serve dumplings hot with the dipping sauce. Garnish with extra sliced scallions or sesame seeds if desired. Leftover dumplings can be refrigerated up to 2 days or frozen (on a tray then transferred to a bag) for up to 1 month; cook from frozen adding a couple minutes to the steaming time.