Start by combining the ground Wagyu beef with onion, garlic, ginger, sesame oil, soy sauce, sugar, gochujang, and the egg in a large mixing bowl. This may sound simple, but the blend of these ingredients creates that unique flavor. Mix thoroughly. You want the filling to be well combined.

Take a gyoza wrapper and place a mound of the filling in the center. Be careful not to overfill - a teaspoon of filling should suffice. Moisten the edges of the wrapper with water. Gently fold the wrapper over, pinching the edges to seal tightly. Make pleats if you like; it adds character to your dumpling.

You have options here, but I prefer steaming for a tender texture. Arrange the dumplings in a steamer basket lined with parchment paper to prevent sticking. Steam for about 8-10 minutes until they are fully cooked. If you want a crispy bottom, you can also pan-fry them for a few minutes after steaming.

Combine seasoned rice vinegar, soy sauce, sambal oelek, sugar, green onions, cilantro, sesame oil, garlic, ginger, and lime juice in a bowl. Mix until the sugar dissolves. Taste and adjust according to your preference – add lime juice for a tangy twist or omit the fish sauce if you want it vegetarian.

Once your dumplings are done, serve them hot with the dipping sauce on the side. This is the moment you’ve been waiting for!