Wagyu and Caviar Gyozas with @bennyblanco

Wagyu and Caviar Gyozas Serves: 6 Prep time: 60min Cook time: 10min Ingredients: - 500g (1.1 lbs) high-grade Wagyu, finely diced (or fatty pork mince) - 1/2 head Napa cabbage, thinly sliced - 2 spring onions, diced - Thumb-sized piece of ginger, peeled and grated - Small bunch of chives, finely sliced - 3 tbsp soy sauce - 1 packet gyoza wrappers - 1 tbsp cornflour - 1 tbsp flour - Caviar - as much as you want Method: 1. To make the gyoza filling, blanch the sliced cabbage in boiling water for 30 seconds. Drain and rinse under icy cold water to stop the cooking process. 2. In a bowl, mix together the Wagyu, cooked cabbage, spring onions, ginger, chives, and soy sauce. 3. Take just under a tablespoon of the filling and place it in a gyoza wrapper, ensuring it's sealed tightly. 4. Arrange your gyozas on a tray dusted with cornflour. 5. To make the slurry, mix the cornflour with the flour and add about 3 tablespoons of water. 6. In a pan for which you have a lid, over medium heat, use some of the leftover Wagyu fat to render and grease the pan. 7. Add the gyozas, achieving a golden colour on the bottom. Then pour in your slurry and quickly cover with the lid. 8. Steam the gyozas for 3-4 minutes before carefully turning them out onto a plate. 9. Finish by placing generous spoonfuls of caviar on top of each one. #food #howto #wagyu #cooking #recipe #dumplings #caviar #foodies #tasty #luxury