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Chinese Potstickers with Wagyu Beef

Recipe provided by Chef Jonathan Pepera, Double 8 Cattle Company Contributor


  • 1/2 LB Double 8 Cattle Company Fullblood Wagyu Ground Beef
  • 36 Gyoza Wrappers
  • 4 Napa Cabbage Leaves (shaved)
  • 1 Carrot (grated)
  • 1 Shallot (minced)
  • 2 TBSP Ginger Root (minced)
  • 4 Garlic Cloves (minced)
  • 1 TSP Sesame Oil
  • 2 TBSP Soy Sauce
  • 2 Green Onions (sliced)
  • 2 TBSP Vegetable Oil
  • 1/2 CUP Water
  • Sesame Seeds (to season)
  • Green Onions (to season)
  • Hoisin Sauce (optional side)


Mince the shallot, ginger root, and garlic cloves.

Place them in a bowl with the Fullblood Wagyu ground beef.

Shave the cabbage, and slice the green onions. Add them to the bowl.

Grate the carrots, and add them to the bowl as well.

Add the sesame oil and soy sauce. Mix everything together until fully incorporated.

Spoon a tablespoon of the mixture in the center of a gyoza wrapper.

Wet half of the wrappers edge with water, and fold over. Press to create a seal, and remove any air.

Fold the edges to form the classic potsticker shape.

Place a large skillet over medium heat with 2 tablespoons of vegetable oil.

In the skillet, brown the potstickers on one side, and then flip them over.

Add 1/2 cup of water to the pan, and cover to steam.

Cook the potstickers for 4 minutes or until all water has evaporated.


Remove the potstickers from the skillet.

Season them with sesame seeds and chopped green onions.

Serve with soy or hoisin sauce, and enjoy!

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