ORLANDO, Fla. — Coastal cuisine is sought after in Florida, and when in the tourist district of Orlando, the coastal cuisine vibe can happen even if you’re not eating seafood.

The new Palm Tree Club at Pointe Orlando gives off that vibe.

Philip Buccieri, the executive chef, describes the restaurant and its cuisine as “laid-back luxury.”

The dumplings he’s showcasing aren’t your typical pork or chicken. Instead, the chef uses some ground A5, which is the highest quality Wagyu beef you can find.

“Obviously at home, you can skip that step, but make sure you get a fatty ground beef,” he said.

Let’s cook!

Wagyu Dumpling

This recipe yields 5 pounds, and preparation time is about 15 minutes.

Filling ingredients

  • 1 cup minced ginger
  • 1 cup minced garlic
  • 1/2 cup blended oil
  • 1 cup thinly sliced green onions
  • 5 pounds ground Wagyu beef
  • 2 tablespoons kosher salt
  • 1/2 cup soy sauce
  • 5 whole eggs
  • 3/4 cup cornstarch
  • 80 gyoza wrappers
  • 1 cup water 
  • 2 cups cornstarch for wrappers

Directions

  1. Combine the ginger, garlic and oil in a small sauté pan, and heat gently over low heat until tender. Place mixture in the refrigerator, and allow it to cool.
  2. In a large stainless steel bowl, combine the remaining ingredients with the ginger mixture, and mix well by hand.
  3. Place 1 ounce of filling in each wrapper. Dip your finger (or a brush) in water, and run around the edge of the gyoza wrapper.
  4. Line a sheet tray with parchment, and dust with cornstarch.
  5. Fold the gyoza in half, and seal the edges. Crimp the edge of the half-moon into six folds, and place filling side down, on top of the cornstarch, making sure that dumplings are not touching.
  6. When all dumplings are folded, refrigerate for 20-30 minutes to allow wrappers to set in place. While you wait, put a pot of water on the stove and bring 4 quarts of water to a boil.
  7. Place five dumplings in a pasta basket, and dunk into the boiling water, making sure the dumplings submerge and do not stick together.
  8. Boil the dumplings for 2 minutes. Then remove to a paper towel-lined tray.
  9. In a skillet, pour 1 ounce of blended oil, and heat on med-high heat. Once the oil is hot, gently place the dumpling in the hot oil, pressing gently so they are flat on the bottom.
  10. Sear dumplings for 2 minutes, or until golden and crispy on the bottom.
  11. Serve dumplings with your favorite dipping sauce and enjoy!