Charles Namba is the chef and co-owner of Tsubaki and Ototo, a modern izakaya and its next-door sake bar, in Los Angeles. He grew up eating the Japanese dumplings gyoza. “It’s always been around ...

This culinary guide demonstrates the essential techniques for creating authentic shrimp gyoza with a signature golden crispy ...

With savory miso paste, bok choy, and chili oil, gyoza soup is the perfect comfort food for sick days and chilly weather.

Rie McClenny grew up in southwestern Japan with family members who not only loved to cook but, as the owners of a tearoom and cafe in their small seaside city, were pretty darn good at it. The simple, ...

Pan-fried dumplings get an upgrade with the addition of crispy, lacy “wings.” Making gyoza can be a bit of a production but for chef Sylvan Mishima Brackett, it’s always worth it. As a child, his ...

Rie McClenny grew up in southwest Japan with family members who not only loved to cook but, as the owners of a tea room and cafe in their small seaside city, were pretty good at it. The simple, ...

What dish represents the restaurant, and why? The weekends-only gyoza is the best in Southern California: juicy pan-fried pork dumplings made with from-scratch skins and filled with juicy meat.

Click to share on Facebook (Opens in new window) Facebook Click to share on X (Opens in new window) X Rie McClenny grew up in southwestern Japan with family members who not only loved to cook but, as ...