Wagyu Beef Gyoza with Soy Dipping Sauce.
Wagyu Beef Gyoza with Soy Dipping Sauce is one of the most well liked of current trending meals in the world. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. Wagyu Beef Gyoza with Soy Dipping Sauce is something that I have loved my entire life. They’re fine and they look fantastic.
To begin with this recipe, we must first prepare a few ingredients. You can have wagyu beef gyoza with soy dipping sauce using 18 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Wagyu Beef Gyoza with Soy Dipping Sauce:
- Prepare 1 PACKAGE of Gyoza Wrappers.
- It’s 2 TBSP of Grapeseed Oil (per batch).
- Prepare 1 TSP of Sesame Oil (per batch).
- It’s 1/4 CUP of Water (per batch).
- It’s of Filling.
- Make ready 1 LB of Double 8 Cattle Company Fullblood Wagyu Ground Beef.
- Make ready 1 BUNCH of Green Onions (minced).
- It’s 3 of Garlic Cloves (minced).
- Take 2 TBSP of Ginger (minced).
- Get 3 TBSP of Soy Sauce.
- You need 2 TBSP of Toasted Sesame Oil.
- Take 1 of Large Carrot (peeled and shredded).
- It’s 1/2 of Yellow Onion (minced fine).
- You need 2 TSP of Kosher Salt.
- You need of Dipping Sauce.
- You need 1 CUP of Soy Sauce.
- You need 1/2 CUP of Mirin.
- It’s 1/4 CUP of Garlic Chili Paste.
step by step to make Wagyu Beef Gyoza with Soy Dipping Sauce:
- PREPARING THE WAGYU BEEF FILLING 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..
- PREPARING THE GYOZA 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..
- PREPARING THE SAUCE 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.Enjoy!.
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