Kobe Beef Dumplings, Steakhouse Style
Premium Kobe, marbled and buttery, without the $80 steakhouse bill. This one's built for when you want to look like you tried harder than you did.
Serves 4–6 · Ready in 15 min
You'll need
- 1 bag Dump'd Kobe Beef Dumplings (50 ct)
- Soy-ginger dipping sauce: ¼ cup soy sauce, 1 tbsp rice vinegar, 1 tsp grated ginger, ½ tsp sesame oil, sliced scallion
- Flaky sea salt
- Microgreens or thinly sliced scallion, for garnish
- Optional: a drizzle of chili crisp
How to cook them
Steaming (recommended for the delicate wrapper): Fill a pan with 2–3 inches of water and bring to a boil. Line your steamer basket, add the dumplings without overcrowding, and steam for 11 minutes. Rest 2 minutes before serving.
Pan-frying, for a seared restaurant-style crust: Heat oil over medium. Place the dumplings flat-side down and cook 3–4 minutes until golden. Add ¼ cup water, cover, and steam about 3 minutes, keeping the pan moving. Uncover and keep swirling until the flat side is browned.
Steps
- Cook the dumplings using either method above.
- Mix the dipping sauce while they cook.
- Plate the dumplings, flat-side up if pan-fried. Hit them with flaky salt and microgreens.
- Serve the dipping sauce on the side, chili crisp for anyone who wants heat.
