Wagyu Gyoza is a special kind of Japanese dumpling. They’re like the regular gyoza you know, but filled with rich, yummy Wagyu beef instead. This makes them extra tasty and perfect for a fancy meal or a fun snack.

Gyoza are usually filled with meat and veggies, and you can cook them by pan-frying or steaming. Wagyu beef is a special type of meat from cows that has lots of marbling, which makes it super tender and flavorful. When you put Wagyu beef in gyoza, it takes them to a whole new level!

The filling for these Wagyu Gyoza is mostly just finely ground Wagyu beef, but you can add other things too if you want to get creative. They’re so good, you can eat them all by themselves as a snack, or put them on a plate with other dishes for a bigger meal.

So, if you’re looking for a new and exciting way to enjoy Japanese food, try making these Wagyu Gyoza! They’re easy to make and will leave you wanting more.

How to make Wagyu Gyoza


Ensure wagyu beef is thawed by placing it in the refrigerator 24 hours before cooking.

For Wagyu Gyoza

  • 227 grams full blood wagyu ground beef
  • 1/2 large carrot (peeled and shredded)
  • 1/4 yellow onion (minced fine)
  • 1/2 bunch green onions (minced)
  • 1.5 garlic cloves (minced)
  • 1 tablespoon ginger (minced)
  • 1.5 tablespoons soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon kosher salt
  • 1/2 package gyoza wrappers
  • 1 tablespoon grapeseed oil (per batch)
  • 1/2 teaspoon sesame oil (per batch)
  • 30 ml water (per batch)

For the Dipping Sauce:

  • 120 ml soy sauce
  • 60 ml mirin
  • 30 ml garlic chili paste


For Wagyu Gyoza

  1. In a medium bowl, combine full-blood wagyu ground beef, minced green onions, minced garlic, minced ginger, soy sauce, toasted sesame oil, shredded carrot, minced yellow onion, and kosher salt.
  2. Cook a small amount of the filling in a sauté pan, taste, and adjust the seasoning if needed. Set aside the bowl with the uncooked wagyu filling.
  3. Lay a gyoza wrapper in your hand, and place a heaping tablespoon of wagyu beef filling in the center.
  4. Moisten wrapper edges with cold water. Fold in half over the center without sealing.
  5. Pinch and pleat four times, sealing the gyoza. Press each pleat down with your right thumb.
  6. Place the sealed gyoza on a parchment paper-lined baking sheet. Repeat until all wagyu beef filling is used.
  7. Heat a large nonstick sauté pan over medium heat. Add 2 tablespoons of grapeseed oil and 1 teaspoon of sesame oil.
  8. Add gyoza in a single layer, flat-side-down. Cook for about 2 minutes until the bottom turns golden brown.
  9. Add 1/4 cup of warm water to the pan, cover with a lid, and steam for 3 minutes (or until water evaporates).
  10. Remove the lid, and let the gyoza crisp up for 2 minutes. Repeat until all gyoza are cooked.

For Dipping Sauce

  1. In a small bowl, mix soy sauce, mirin, and garlic chili paste. Set aside.
  2. Place hot wagyu beef gyoza on a large platter. Serve with the sweet and spicy soy dipping sauce.

Serving Suggestions

  • You can pair gyoza with other dumplings like potstickers or shumai for a diverse dumpling experience.
  • You can eat the gyoza with white or brown rice on the side for a tasty meal.
  • You can make it a meal by enjoying gyoza with soup, such as miso soup or tonkatsu ramen.
  • You can balance the rich gyoza with a simple salad, like mixed greens or seaweed salad for a refreshing touch.
  • You can try the gyoza with noodles like udon, soba, or ramen for a delicious combination.
  • You can have the gyoza with steamed or stir-fried veggies like bok choy, broccoli, or bell peppers for freshness.
  • You can include gyoza in a mix of sushi and other Japanese small plates for a varied and satisfying meal.

Useful Tips

  • You can mix garlic, ginger, green onions, and soy sauce in your filling for a taste explosion.
  • You can choose thin and flexible wrappers instead of thick ones as they ruin the delicate bite.
  • You can pick well-marbled Wagyu beef as it’s the key to juicy and tender gyoza.
  • You can sear Wagyu beef for a golden brown, then steam for perfect and juicy gyoza.
  • Place your Wagyu beef in the fridge 24 hours before cooking for perfect thawing.

Ingredient Substitutes

  • Wrapper Substitute: Regular gyoza wrappers work perfectly if Wagyu-specific ones aren’t available.
  • Missing an Ingredient: Green onions can stand in for scallions, and cilantro can be skipped if you don’t have any.
  • Wagyu Beef Alternative: If Wagyu beef isn’t on hand, grab thinly sliced regular beef or even chicken for your filling.


Wagyu Gyoza can be kept fresh by storing it in the refrigerator or freezing for later consumption.

Wagyu Gyoza Nutritional: Facts Per Serving

  • Calories: Approximately 70-80 kcal
  • Protein: Around 4-5 grams
  • Fat: 4-5 grams
  • Saturated Fat: 1-2 grams
  • Trans Fat: Minimal
  • Carbohydrates: 5-6 grams
  • Dietary Fiber: 0.5-1 gram
  • Sugars: 0.5-1 gram
  • Cholesterol: 15-20 mg
  • Sodium: 200-250 mg


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