Easy Wagyu Beef and Miso Soup Dumplings Recipe

What makes these dumplings special? Each one is filled with rich A5 Wagyu, white miso, and shiitake mushrooms, sealing in a burst of savory broth that melts in your mouth. Steamed to perfection, they deliver the buttery umami depth only true Japanese Wagyu can offer. Learn the way how to make a tasty dishes for your family now!

The Art Behind the Dumpling

Each dumpling begins with finely minced A5 Japanese Wagyu, known for its signature marbling and silky texture. We blend it with white miso, shiitake mushrooms, and a touch of sesame oil to create a filling that’s savory, aromatic, and full of depth.

The secret lies in the broth gelée — a golden miso beef broth simmered for hours, cooled into delicate cubes, and wrapped inside the dumpling. When steamed, the broth melts into a flavorful soup that bursts open in every bite.

Recipe: Wagyu & Miso Soup Dumpling

Ingredients

For the Broth Gelée:

2 cups Wagyu beef broth or bone broth
1 tbsp white miso paste
1 tbsp soy sauce
1 tsp rice vinegar
1 tbsp gelatin powder (or 2 sheets leaf gelatin)

For the Filling:

1 lb A5 Japanese Wagyu (finely minced or ground)
2 tbsp white miso paste
1 tbsp soy sauce
1 tbsp sesame oil
2 tbsp finely chopped shiitake mushrooms
1 clove garlic, minced
1 tbsp grated ginger
1 tbsp chopped scallions

For Assembly:

1 pack dumpling wrappers (round, thin style)
Small bowl of water (for sealing)

For Serving:

Ponzu sauce or soy sauce with a dash of rice vinegar
Optional: finely sliced chives or chili crisp

Instructions

Make the Broth Gelée
- In a small pot, bring the Wagyu broth, miso, soy sauce, and vinegar to a simmer.
- Stir in gelatin until fully dissolved.
- Pour into a shallow dish and refrigerate until set (about 2 hours). Once firm, cut into small cubes.
Prepare the Filling
- In a large bowl, combine minced Wagyu, white miso, soy sauce, sesame oil, shiitake, garlic, ginger, and scallions.
- Mix gently to keep the texture tender.
Assemble the Dumplings
- Place one dumpling wrapper on your palm.
- Add a spoonful of Wagyu filling and one cube of the broth gelée.
- Wet the edges, fold, and pleat carefully to seal the dumpling completely.
Steam to Perfection
- Line a bamboo steamer with parchment or cabbage leaves.
- Steam dumplings over boiling water for 8–10 minutes, until translucent and juicy.
Serve and Enjoy
- Serve immediately with ponzu or soy-vinegar dipping sauce.
- Eat carefully — the hot, savory soup inside is pure Wagyu bliss.

A New Kind of Comfort

Elegant yet soulful, these Wagyu & Miso Soup Dumplings bring fine dining comfort into your own kitchen. Each bite celebrates balance — buttery Wagyu richness, earthy shiitake depth, and the gentle sweetness of miso.

Whether served as a starter or centerpiece, it’s a reminder that luxury can also feel like home.

>>> Discover more special items at Kai Wagyu now.