Smoked Miso Wagyu Dumplings with Yuzu Glaze
Tender, melt-in-your-mouth Wagyu beef infused with smoky notes and umami-rich miso, encased in a delicate dumpling wrapper. A bright and zesty yuzu glaze provides a sweet and sour counterpoint, creating an unforgettable appetizer.
Prep Time
180 min
Difficulty
Hard
Servings
4
Calories
350 kcal
Instructions
- 1
In a large bowl, combine the Wagyu ground beef, white miso paste, sake, mirin, soy sauce, toasted sesame oil, grated ginger, minced garlic, and chopped scallions. Mix gently until just combined, being careful not to overwork the meat.
~5 min - 2
Place approximately 1 tablespoon of the Wagyu mixture in the center of a gyoza wrapper. Moisten the edges of the wrapper with water and fold it in half, pleating the edges to seal the dumpling. Repeat with the remaining wrappers and filling.
~20 min - 3
Prepare your smoker according to manufacturer's instructions, using cherry wood chips. Allow it to preheat to a low temperature (around 200°F / 95°C).
~15 min - 4
Arrange the dumplings in a single layer on a baking sheet lined with parchment paper. Place the baking sheet inside the preheated smoker. Smoke the dumplings for 45 minutes, or until they have a visible smoky aroma and a light golden hue.
~45 min - 5
While the dumplings are smoking, prepare the yuzu glaze. In a small saucepan, combine the yuzu juice, honey, and water. Heat gently over low heat, stirring until the honey is dissolved and the glaze is slightly thickened. Remove from heat.
~10 min - 6
Once smoked, steam the dumplings for 8-10 minutes, or until the wrappers are translucent and the filling is cooked through. You can do this in a steamer basket over boiling water.
~10 min - 7
Arrange the steamed dumplings on a serving platter. Drizzle generously with the prepared yuzu glaze just before serving.
~2 min
Tips
- For perfectly sealed dumplings, ensure the edges are well-moistened with water. You can use your finger or a small brush.
- If you don't have a smoking gun, you can achieve a smoky flavor by adding a tablespoon of liquid smoke to the dumpling filling mixture, though this will be less pronounced than actual smoking.
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