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.

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