Wagyu Gyoza, Foie Gras & Truffle Recipe
Make Wagyu Gyoza, Foie Gras & Truffle Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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.
Dough
Filling
Dipping Sauce
Method
Dough Preparation
- 1
Make the Dough
In a large bowl, mix the all-purpose flour and salt. Gradually add water while kneading the dough until it becomes smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.
Filling Preparation
- 2
Prepare the Filling
In a mixing bowl, combine the minced Wagyu beef, chopped foie gras, green onions, garlic, ginger, soy sauce, sesame oil, and season with salt and pepper. Add truffle oil to taste. Mix well and set aside.
Gyoza Assembly
- 3
Form the Gyoza
Divide the dough into small balls (about 1 inch in diameter). Roll each ball out into a circle about 3 inches in diameter. Place a teaspoon of the filling in the center of each circle. Fold the dough over the filling and crimp edges to seal tightly.
Cooking
- 4
Cook the Gyoza
Heat a non-stick skillet over medium heat with a small amount of oil. Place the gyoza in the skillet and cook until the bottoms are golden brown, about 2-3 minutes. Add a splash of water to the skillet and cover immediately to steam the gyoza for another 3-4 minutes.
Dipping Sauce Preparation
- 5
Make the Dipping Sauce
In a small bowl, combine soy sauce, rice vinegar, and chili oil. Adjust the chili oil to your preferred spice level. Mix well and set aside for serving.
