Wagyu Gyoza Recipe

Prepare cabbage

Bring a small pot of water to a boil. Blanch the shredded napa cabbage for 30 seconds, then drain and immediately rinse under cold water. Squeeze out as much liquid as possible using a clean kitchen towel or paper towels. Measure 1 cup packed; excess can be discarded or reserved for another use.

Mix filling

In a medium bowl combine ground wagyu, blanched and squeezed cabbage, chopped scallions, minced garlic, grated ginger, soy sauce, sesame oil, sake, mirin, salt, and black pepper. Mix thoroughly but gently (use chopsticks or a spatula) until ingredients are evenly incorporated and mixture becomes slightly tacky, about 1–2 minutes. Taste a tiny piece by cooking in a pan if you want to adjust seasoning.

Set up an assembly station: a small bowl of water for sealing, a work surface dusted lightly with cornstarch or flour (optional) and a plate to hold filled gyoza. Keep wrappers covered with a damp towel to prevent drying.

Place a wrapper on the palm of your hand or flat on the work surface. Put about 1 rounded teaspoon (approximately 12–15 g) of filling in the center—enough so you can pleat the wrapper without overfilling. Dip your finger in the water and moisten the outer half of the wrapper edge. Fold in half over the filling and pleat one side to create classic gyoza folds (make 3–6 pleats) pressing firmly to seal. Repeat until all filling is used (about 24 gyoza).

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

Arrange gyoza flat-side down in the pan in a single layer with a bit of space between each (work in batches if needed). Let cook undisturbed for 1.5–2 minutes until the bottoms are golden brown.

Carefully pour 1/2 cup water around the edges of the gyoza (not directly on the browned bottoms) and immediately cover the skillet with a lid to trap steam. Reduce heat to medium and steam for 4–5 minutes until the wrappers are translucent and filling is cooked through. If using wagyu with higher fat, steam time may be 3–4 minutes; ensure internal temperature reaches at least 71°C (160°F).

Remove lid and increase heat to medium-high to evaporate remaining water and re-crisp the bottoms, about 1 minute. Transfer gyoza to a serving plate, browned side up.

While gyoza are cooking, whisk together rice vinegar, soy sauce, honey, sesame oil, neutral oil, chili garlic sauce, and lime juice in a small bowl until emulsified. Taste and adjust sweetness or heat. Stir in toasted sesame seeds if using.

Drizzle a small amount of the chili vinaigrette over the plated gyoza or serve it in a dipping bowl alongside. Garnish with sliced scallions and cilantro leaves. Serve immediately so gyoza remain crisp on the bottom.