WAGYU BEEF DUMPLINGS - Recipe by Koji Cooks

WAGYU BEEF DUMPLINGS

A have literally made tens of thousands of dumplings over the decades, they have always been a signature dish at all of my restaurants, usually made with shrimp, this one uses Wagyu Beef. I make my wrappers from scratch but you can use store bought, potsticker or gyoza wrappers from your local grocery or Asian market. I'm serving these over shredded iceberg, with soy, balsamic, chili mayo, hot sesame oil and mint.

WRAPPERS

2 cups AP flour

2/3 cup warm water

a pinch of salt

METHOD

The dough can be prepared using a food processor, stand mixer, or by hand in a bowl. Mix the flour and salt in a stand mixer, and gradually add the water on medium speed. You may need to adjust with a bit more flour or water if the dough feels too wet or too dry—aim for an earlobe-like consistency, not sticky to the touch. The dough should be smooth and supple. Once the dough forms, knead it on the counter for a few minutes, then place it in a plastic bag for at least 1 hour. Divide the dough into 4 pieces and roll each into cylinders about 4-5 inches long. Prepare a pie plate with 1 cup of flour, cut each cylinder into 1/4" pieces, and toss them with the flour. Roll each piece with a rolling pin or pastry dowel into the thinnest possible oblong circles; they don't need to be perfect. Keep them covered as you work.

FILLING

1 pound ground Wagyu beef

1 egg

2 teaspoons each grated garlic and fresh ginger root

1 cup of finely sliced scallions

1/3 cup finely chopped red bell pepper

3 cups of finely shredded Napa cabbage

1 tablespoon vegetable oil

2 teaspoons sesame oil

1.5 teaspoons cornstarch

2 teaspoons sugar

1 tablespoon soy sauce

1 tablespoon sake or dry sherry

1/2 teaspoon kosher salt

20 grinds of black pepper

METHOD/ASSEMBLY

In a large bowl, mix the ingredients well until the mixture reaches a somewhat pasty consistency. Keep a small cup or ramekin of water close by on your work surface. Lay out 6-8 wrappers in front of you. Spoon approximately 2 teaspoons of filling onto each wrapper, moisten half of the edge with a finger dipped in water, fold the wrapper to close it, and press firmly. Place them in rows on a floured sheet pan. Any leftover filling can be used to make patties or meatballs.

COOKING

Heat a large pot of water until boiling and gently add 10-15 dumplings. Boil them for 6 minutes until they become soft; if they're frozen, cook for 10 minutes or a bit longer. The wrapper should have a texture similar to pasta. Cook in batches if needed and keep them warm by covering them. Serve with a splash of soy sauce, balsamic vinegar, a small amount of chili or wasabi mayo, and a sprinkle of chopped fresh mint.

KOJI ready for his close up!