Who doesn't love gyoza? Those bite-sized pot sticker dumplings filled with flavor are a favorite at Japanese restaurants, but they're especially exciting at Kumi in New York City where Executive Chef Anastacia Song brings the bold and elevated taste of Wagyu beef.

At Kumi, Song creates a harmony of modern Japanese and Korean-American cuisines. Now, you can take part of the menu home with this Wagyu gyoza recipe, recreating the dish step by step.

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"Our Wagyu gyoza is a great representation of Kumi in NYC," Song says. "I wanted to elevate the dumpling by using a higher quality filling. It is representative of both Japanese and Korean cuisines, and overall and it’s designed to be fun to eat by breaking through the crispy wings to reveal the juicy gyoza underneath."

This recipe differs from the dumplings you're used to in that it's served with a beautiful and delicate "wing" of batter added to the pan during the cooking process so that it becomes thin, golden and crunchy. It covers and connects the individual gyoza, and the trick comes in turning the pan upside down when serving. Song recommends cooking with confidence, especially when committing to the flip.

Try chef Song's Wagyu gyoza recipe at home, and bring the modern flavors of Japanese and Korean cuisine to your dinner table.

Wagyu Gyoza

Gyoza Filling

Ingredients

• 10 grams brown sugar
• 50 grams soy sauce
• 3 grams salt, kosher
• 1200 grams ground wagyu beef
• 100 grams cabbage, brunoised
• 10 grams garlic oroshi (pureed garlic)
• 10 grams chives, chopped

Directions

1. Gently mix all ingredients but the beef together until well incorporated. Fold in the ground beef gently until well incorporated. Be sure not to overmix, as that will cause the mixture to become tough.
2. Measure out 15 gram logs, approximately 1” long.
3. Have egg wash on hand. Place each log of filling in the middle of a gyoza/dumpling wrapper. Gently moisten the edges of the wrapper with the egg wash and bring both sides together. Before you seal the edges all the way, push the excess wrapper on each side of the log inwards to create a T on each side. This will help the dumpling sit up. Be sure to push out any extra air from the dumpling and seal all the way.

Wings

Ingredients

• 100mL cold water
• 2 tsp AP flour

Directions

1. Mix flour and water well.

Dipping Sauce

Ingredients

• 2 tbsp soy sauce, low sodium
• 1 tbsp water, cold
• ½ tbsp rice wine vinegar
• ½ tbsp black vinegar
• 1 tspn brown sugar
• In a small bowl, mix all ingredients together. Adjust seasoning to taste.

Directions

1. In a non-stick pan, add 1 tablespoon of blended oil. Bring pan to medium-high heat.
2. Place gyoza crease side up in the pan spread like a star. Mix the wing mixture to reincorporate and pour 3 oz into the pan evenly around the gyoza. Cover with a lid for approximately 8 to 9 minutes to cook the filling.
3. Remove lid and let the moisture of the wings evaporate, approximately 3 minutes. Be careful to not let the wings burn. Wings are ready when they are golden brown all the way around and crispy. Turn the heat off. Use a paper towel to remove excess oil by holding the paper towel inside to the bottom of the pan and tipping the pan towards the paper towel.
4. Place a plate on top the gyoza and carefully but quickly flip the pan to invert the dumplings so the wings are facing up. You can pour the dipping sauce at the bottom of the plate to serve, or serve on the side.