Wagyu Beef Gyoza Recipe

Prepare cabbage

Place shredded Napa cabbage in a bowl, sprinkle with 1/4 tsp salt, toss, and let sit 10 minutes to draw out moisture. Squeeze the cabbage firmly in a clean towel or cheesecloth to remove excess liquid. Measure the drained cabbage — you should have about 1 cup packed.

Combine ingredients

In a medium bowl, add the ground Wagyu beef, drained cabbage, chopped green onion, minced garlic, grated ginger, soy sauce, sesame oil, sake, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp cornstarch. Mix gently but thoroughly with a fork or chopstick until combined and slightly sticky. Do not overwork the meat — stop when evenly distributed.

Cover the bowl and refrigerate the filling for at least 15 minutes to let flavors meld and to firm slightly, making it easier to handle.

Lightly dust your work surface with the teaspoon of flour. Place a wrapper in your palm or on the surface. Keep remaining wrappers covered with a damp towel to prevent drying.

Spoon about 1 rounded teaspoon (roughly 10–12 grams) of filling into the center of each wrapper. Do not overfill — edges should be clear for sealing.

Dip your finger into the 2 tablespoons of water and moisten the edge of the wrapper. Fold wrapper in half over filling to form a half-moon. Starting at one end, make 3 small pleats on one side pressing each pleat firmly to the other side to create a sealed crescent (traditional gyoza pleat method). Ensure the seam is airtight so filling does not leak.

Place assembled gyoza on a tray or sheet lined with parchment or dusted with flour, seam side up. Repeat until all wrappers are filled. This recipe yields about 24 gyoza.

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

Arrange 8–12 gyoza in the pan seam-side up in a single layer with a little space between them. Cook undisturbed for 1.5–2 minutes until bottoms are golden brown.

Carefully add 1/2 cup water to the pan (it will sizzle). Immediately cover the pan with a tight-fitting lid to steam. Reduce heat to medium and steam for 4–5 minutes, or until water has evaporated and wrappers are tender and cooked through. If you prefer a crisp skirt (optional), after the steam evaporates, uncover and let the remaining moisture cook off; then quickly add 1–2 teaspoons oil and tilt the pan so oil spreads — cook 30–45 seconds until edges are crisp and golden.

Remove gyoza with a spatula, transfer to a serving plate seam-side down to preserve crisp bottom. Repeat cooking remaining batches.

In a small bowl combine 2 tsp soy sauce, 1 tsp rice vinegar, 1/2 tsp chili oil, and toasted sesame seeds if using. Taste and adjust: add more vinegar for tang, more soy for salt, or more chili oil for heat.

Serve gyoza hot with the dipping sauce on the side. Garnish with extra chopped green onion or a sprinkle of sesame seeds if desired.