Wagyu Dumplings Recipe
edamame purée, yakitori glaze
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dumpling Dough
Wagyu Filling
Edamame Purée
Yakitori Glaze
Method
Dumpling Dough
- 1
Prepare the Dough
In a mixing bowl, combine all-purpose flour and salt. Gradually add water while mixing until a dough forms. Knead the dough on a floured surface for about 5 minutes until smooth. Wrap in plastic wrap and let it rest for at least 30 minutes.
Wagyu Filling
- 2
Make the Filling
In a large bowl, combine ground Wagyu beef, chopped green onions, minced garlic, grated ginger, soy sauce, and sesame oil. Mix well until all ingredients are thoroughly combined.
Edamame Purée
- 3
Yakitori Glaze
- 4
Make the Glaze
In a small saucepan, combine soy sauce, mirin, sake, and brown sugar. Bring to a simmer over medium heat and cook until the mixture thickens slightly, about 5-7 minutes. Remove from heat and let cool.
Assembly and Cooking
- 5
Assemble the Dumplings
Roll the rested dough out into a thin sheet and cut out circles (about 3 inches in diameter). Place a small spoonful of Wagyu filling in the center of each circle. Moisten the edges with water, fold the dough over to create a half-moon shape, and pinch to seal.
- 6
Cook the Dumplings
Steam the dumplings in a steamer basket lined with parchment paper for about 10-12 minutes until the dough is translucent. Alternatively, pan-fry in a little oil for a crispy bottom, then add water to the pan, cover, and steam until cooked through.
