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.
"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.
Photography by: Spencer Starnes