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Wagyu Beef Gyoza with Soy Dipping Sauce

Fullblood Wagyu Beef Gyoza with Sweet and Spicy Soy Dipping Sauce

Prep Time: 1 Hour
Cook Time: 45 Minutes
Servings: 50 Gyoza
Difficulty Level: 3
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen


  • 1 PACKAGE Gyoza Wrappers
  • 2 TBSP Grapeseed Oil (per batch)
  • 1 TSP Sesame Oil (per batch)
  • 1/4 CUP Water (per batch)
  • 1 LB Double 8 Cattle Company Fullblood Wagyu Ground Beef
  • 1 BUNCH Green Onions (minced)
  • 3 Garlic Cloves (minced)
  • 2 TBSP Ginger (minced)
  • 3 TBSP Soy Sauce
  • 2 TBSP Toasted Sesame Oil
  • 1 Large Carrot (peeled and shredded)
  • 1/2 Yellow Onion (minced fine)
  • 2 TSP Kosher Salt
Dipping Sauce
  • 1 CUP Soy Sauce
  • 1/2 CUP Mirin
  • 1/4 CUP Garlic Chili Paste


          • Medium Bowl
          • Small Saute Pan
          • Cutting Board
          • Large Saute Pan with Lid
          • Small Bowl
          • Baking Sheet with Parchment Paper

          FIRST STEP

          Take the Fullblood Wagyu beef out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.


          In a medium bowl, mix together all the filling ingredients (Fullblood Wagyu ground beef, minced green onions, minced garlic, minced ginger, soy sauce, toasted sesame oil, shredded carrot, minced yellow onion, and kosher salt).

          Take a small amount of the filling, and place it in a small saute pan. Cook it, and taste it (add additional seasoning as necessary).

          Reserve the bowl with uncooked Wagyu filling.


          Set up the following on a large cutting board or clean counter top: Gyoza wrappers, a small bowl of cold water, the bowl of Wagyu beef filling, a large saute pan with lid, and a baking sheet lined with parchment paper.

          To wrap the Gyoza, lay one wrapper in your hand, and place a heaping tablespoon of Wagyu beef filling in the center. Dip your index finger in the cold water, and moisten the edges of the wrapper all the way around. Fold the wrapper in half over the center, but don’t seal it yet. Use your thumb and index finger to pinch and pleat four times, sealing the Gyoza. Once you make each pleat, press it down with your right thumb.

          Place the sealed Gyoza on your parchment paper-lined baking sheet. Continue until all of the Wagyu beef filling has been used.

          Heat a large nonstick saute pan over medium heat.

          When the pan is hot, add in two tablespoons of grapeseed oil and one teaspoon of sesame oil.

          Add the Gyoza in a single layer into the pan, flat-side-down. Cook for about 2 minutes until the bottom of the Gyoza turns golden brown.

          Add a 1/4 cup of warm water to the pan. Immediately cover the pan with the lid, and steam the Gyoza for 3 minutes (or until the water evaporates).

          Remove the lid, and let the Gyoza crisp up for 2 minutes.

          Repeat the process until all of the Gyoza are cooked.


          In a small bowl, mix together the dipping sauce ingredients (soy sauce, mirin, and garlic chili paste). Reserve.

          FINAL STEPS

          Place the hot Wagyu beef Gyoza on a large platter.

          Serve with the sweet and spicy soy dipping sauce.


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