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Wagyu Beef Dumplings and Gyoza Cookbook

12 February, 2019 by Tara 15 Comments

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Gyoza: The Ultimate Dumpling Cookbook, written by Paradise Yamamoto, features 50 recipes from Tokyo’s Gyoza King. With both traditional and fun new creations, highlights include Bacon & Carbonara Potstickers, Fried Banana & Mango Dumplings, Cherry Blossom Dumplings, Festive Red Rice Potstickers, Peekaboo Squid Gyoza, Dancing Octopus Dumplings, and more. I will also be sharing his recipe for Wagyu Beef Dumplings following the review.

Disclosure:  I received this book from Tuttle Publishing in exchange for my honest review. All comments and opinions are my own. This post contains Amazon affiliate links. If you purchase something through the link, I may receive a small commission at no extra charge to you.

Wagyu Beef Dumplings on a white plate with sprigs of rosemary.

Paradise Yamamoto

Paradise Yamamoto was born in Sapporo and is known as Japan’s “Gyoza King.” He only serves dumplings at Mamgyoen, his members-only “Vine Garden” pop-up dinners in Tokyo. He is also a member of the music group Tokyo Panorama Mambo Boys and was the first Japanese Santa to be accredited by the World Santa Claus Congress in Greenland.

Gyoza

Cookbook Cover- Gyoza: The Ultimate Dumpling Cookbook, 50 Recipes from Tokyo's Gyoza King.

I have enjoyed making and eating gyoza most of my life and had such fun experimenting with the variety of dumplings in this book. Yamamoto begins with the basics of gyoza.

You will find different chopping methods with an illustrated guide, how to prepare the fillings, a basic gyoza dipping sauce recipe with optional seasonings, directions on multiple ways to cook the gyoza, and a couple of pages with descriptions of pantry items such as garlic chives (nira), gyoza wrappers, ginger, and shaoxing rice wine. To help keep the focus on the fillings, store-bought wrappers are used in all of the recipes.

Chapters are divided according to the following: The Gyoza Pantry, Chopping Methods, Preparing Your Fillings, Seven Simple Wrapping Methods, Pan Frying Gyoza, “Flower Blossom” Pan Frying, and Other Cooking Techniques. The first few pages include photos of each of the 50 types of gyoza with page numbers for easy reference.

The photography is provided by Akiko Tsunoda. Every recipe has a photo of the filling resting on an open wrapper and another of the prepared dumpling. Step-by-step photos are included for seven types of wrapping methods: The Crescent, Santa’s Gift Bag, The Sailor Cap, The Volcano, The Seashell, The Penguin, and The Handstand with tips along the way.

The titles are written in English. Measurements are listed in US Customary and Metric. Headnotes include basic information, tips, serving size, prep time, wrapping method, cooking method, and menu ideas.

Wagyu Beef Dumplings

Wrapping the gyoza with Wagyu beef and pan frying until golden.

Thinly-sliced Wagyu Beef is the star in these Wagyu Beef Dumplings. Nothing else is required for the filling other than a small sprinkling of black pepper. After folding each dumpling into a crescent and pan-frying until golden, serve immediately with a drizzle of your barbecue sauce of choice (yakiniku, A1, or another favorite) and a few sprigs of fresh rosemary.

Wagyu beef (和牛) is beautifully marbled and known for its buttery, melt-in-your-mouth texture. I was able to find it at my local Japanese market- Mitsuwa. This type of meat is especially popular for Shabu Shabu and Sukiyaki. If you are unable to locate Wagyu, substitute with well-marbled sirloin.

Freeze for a few minutes before cutting with a sharp knife to help get those extra thin slices. About 5 ounces (150 grams) will be needed for 8 gyoza and the recipe can easily be doubled.

The popular crescent pattern is used to hold in the ingredients. The book actually has easy to follow illustrations. After wetting the edges with water, pinch one end shut and begin to create pleats along one side of the wrapper. Use your index finger to keep ingredients inside while you begin to fold. Make the folds as even as possible, handling the wrapper gently until all pleats are made. Be sure to seal these dumplings tightly. You don’t want any of the juices to escape before you have a chance to enjoy them. 

Other Dishes

Other dumplings from Gyoza cookbook: Bell Pepper Dumplings with Egg, The "Colonel's" Crispy Chicken Dumplings, Sweet Potato Dumplings, and Light-as-a-Feather Puff Dumpling.

I also made the Bell Pepper Dumplings with Egg, The “Colonel’s” Crispy Chicken Dumplings, Sweet Potato Dumplings, and Light-as-a-Feather Puff Dumpling.

The Bell Pepper Dumplings with Egg was a fun option for breakfast. Lightly scrambled eggs (be careful not to overcook) are combined with thinly sliced bell pepper, wrapped in the sailor cap fold, and pan fried until golden. For presentation, the dumplings rest on a bed of fennel fronds to make a nest-like appearance. Instead of bell pepper, you can substitute with zucchini, green beans, or your favorite greens.

The “Colonel’s” Crispy Chicken Dumplings is a great way to use up leftover chicken. Piece of fried chicken (larger pieces for a crunchier filling) are wrapped in the crescent method and deep fried at 365˚F (180˚C) until golden brown. Serve these dumplings simply with lemon wedges for garnish.

The Sweet Potato Dumplings are filled simply with peeled and mashed baked sweet potato. Each dumpling is wrapped in the crescent shape and broiled (this was a completely new way of preparing gyoza for me). These paired amazingly with soy sauce for dipping and you can add a little brown sugar to the sweet potatoes if they aren’t sweet enough.

The final recipe is for a Light-as-a-Feather Puff Dumpling. These actually don’t have a filling at all and are one of the more challenging to make. The empty gyoza wrapper is folded in the crescent shape and pan-fried until puffed and golden on the bottom. Since there is nothing inside, the sauce is that much more important. I especially loved the idea of serving them with chocolate syrup (or jam) and a sprinkling of powdered sugar.

Looking for more dumpling recipes?

Try

  • Luqamaat (Fried Dumplings with Date Syrup)
  • Siberian Pelmeni Dumplings
  • Aushak (Afghan Leek and Scallion Dumplings)

Aerial view of Wagyu Beef Dumplings on a white plate next to a pepper grinder.

This book is a great pick for those interested in making dumplings and gyoza at home. Once you get the folding methods down, some recipes come together in as little as 15 minutes.

Many items will require a Japanese or Eastern Asian market such as kombu, land seaweed, ashitaba, konnyaku (shirataki noodles), squid ink, chikuwa, cherry blossoms, bamboo shoots, Naruto fish cake, adzuki beans, glutinous rice, katsuobushi (dried bonito flakes), Japanese curry roux, quail eggs, surf clams, sweet bean paste, shisho leaves, freshwater eel, pork belly, and natto. 

Wagyu Beef Dumplings Recipe

Excerpt from Gyoza

Wagyu Beef Dumplings
Print Pin
5 from 5 votes

Wagyu Beef Dumplings

A recipe for Wagyu Beef Dumplings from the cookbook, Gyoza, written by Paradise Yamamoto. Gyoza wrappers are filled with slices of Wagyu beef and pan-fried until golden.
Course Appetizer
Cuisine Japanese
Keyword dumpling, gyoza, Japan, Japanese, wagyu beef
Prep Time 25 minutes
Cook Time 7 minutes
0 minutes
Total Time 32 minutes
Servings 8 Dumplings

Ingredients

  • 8 gyoza wrappers
  • 5 ounces (150 grams) Wagyu beef
  • Cracked black pepper to taste
  • Vegetable oil for cooking
  • 2 teaspoons boiling water
  • Sauce of choice (yakiniku, barbecue sauce, or A1) for topping
  • 4 sprigs rosemary for garnish

Instructions

  • Moisten the edges of the gyoza wrapper with water so the two sides will stick together. Place a couple small pieces of thinly sliced Wagyu beef in the center of the wrapper and top with a sprinkling of black pepper.
  • To make the crescent shape: Pinch one end shut and begin to create pleats on one side of the wrapper. Use your index finger to keep ingredients inside while you begin to fold. Make the folds as even as possible, handling the wrapper gently until all pleats are made. 
  • Wrap these dumplings tightly. You don't want a single succulent bite to escape. Repeat with remaining wrappers and ingredients.
  • Place a thin, nonstick pan over medium heat. To form the "blossom," cluster the gyoza tightly in the pan. Sprinkle with oil. Once you add oil to the dumplings, the sound will change.
  • After the oil, add 2 teaspoons of boiling water. (Never use cold water, unless you want to create a delicate connective crust. To do this add cold water with 1/2 teaspoon of kyorikiko flour stirred in.) Cover the pan and let the gyoza steam, shaking the pan lightly so they cook evenly.
  • To finish, remove the lid and add a drizzle of oil once again. Once they're cooked, transfer the gyoza to a warm plate and keep them uncovered so they don't get soggy. Serve as soon as possible with fresh rosemary sprigs and desired barbecue sauce.
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Filed Under: Asian, Beef, Meat Tagged With: asia, asian, beef, cookbook, dumpling, dumplings, gyoza, Japan, Japanese, meat, review, wagyu beef

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Reader Interactions

Comments

  1. Colleen

    12 February, 2019 at 1:04 pm

    I am a huge fan of gyoza, so I would love to have this book. Great review!

    Reply
  2. Kristine

    12 February, 2019 at 1:17 pm

    I love dumplings, but had never made my own. Thank you for a great recipe and instructions. I’ll be making these again.

    Reply
  3. Marisa F. Stewart

    12 February, 2019 at 1:36 pm

    Beautiful photographs and the dumplings look amazing. I’ve always wanted to try my hand at them but was a little hesitant to try for fear of ruining them. You certainly give great instructions and that cookbook looks amazing. I anxious to get a good look at it. Thank you for the heads up!

    Reply
  4. Sharon

    12 February, 2019 at 1:43 pm

    These little dumplings look so good. Easy to make yet very fancy looking. Perfect for date night.

    Reply
  5. Kelly Anthony

    12 February, 2019 at 1:55 pm

    I love dumplings but I have never attempted to make them. Your easy to follow directions have given me the confidence to try something new.

    Reply
  6. Valentina

    12 February, 2019 at 8:48 pm

    I adore dumplings! I would love the thumb through this beautiful book!

    Reply
  7. Evelyn

    13 February, 2019 at 12:16 am

    I loved the sweet potato gyoza, however, I browned mine by frying as I wasn’t able to broil. I made a sauce of butter and brown sugar like candied sweet potatoes. All I can say is wow! I make Perogi and now that I know how to make Gyoza, I can hardly wait to perfect my technique. I would love to win the book give away to learn more and make them for everyone.

    Reply
  8. Athena

    13 February, 2019 at 4:29 pm

    I haven’t had a dumpling, unless wonton soup counts. I’d love to give these a try.

    Reply
  9. Susan Broughton

    13 February, 2019 at 6:47 pm

    I love any kind of dumplings! Your recipe sure sounds delicious!

    Reply
  10. SallyBR

    16 February, 2019 at 3:09 pm

    What a wonderful review! I adore gyoza, in fact I think it is the most dangerous food for me, because once I start I have a hard time stopping – love them all

    Reply
  11. Claudia Lamascolo

    7 February, 2021 at 1:23 pm

    5 stars
    Dumplings are a family favorie here never had these but I am sure they are going to flip over a new recipe like this one

    Reply
  12. Irina

    7 February, 2021 at 2:20 pm

    5 stars
    OMG! I want to get the book and to become a pro in dumpling making! It has been my dream that can become true. 🙂

    Reply
  13. Roxana

    7 February, 2021 at 3:47 pm

    5 stars
    I love dumplings and these turned out perfect. The step by step and all tips were useful. And recipe was simple.

    Reply
  14. Lilly

    7 February, 2021 at 3:47 pm

    5 stars
    These wagyu beef dumplings are incredible! My family loved them!

    Reply
  15. Chichi

    7 February, 2021 at 6:06 pm

    5 stars
    Would love to try this recipe. Looks so delicious. Thanks for sharing. I love your recipe.

    Reply

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