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, ...

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 ...

In a bowl, combine all ingredients except one tablespoon of sesame oil, the gyoza wrappers, ponzu and chili oil. Knead and turn with your hands until the ingredients are well mixed and sticky. Place ...

This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking ...

I made gyoza for my family but my mother in law is vegetarian so I decided to try your recipe. I used vegetarian miso and she really loved them! Can’t wait to try more of your recipes 🙂 – Bella Gyoza ...

Whatever you cook, Mary Patout can make it better with her condiments — mustards, micro-greens and myriad sauces — which bring magnificent flavors to the plate. She invited me to cook with her at her ...

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The simple, home-cooked meals her mother, Yoko, and maternal grandmother, Kiyoko, prepared for their rural customers, using seasonal local ingredients and traditional recipes, were far from fancy. Yet ...

They’re also boiled, whereas “when we say ‘gyoza,’ we usually mean pan-fried.” Though you can (and just might) make a meal of them, gyoza in Japan are almost always a side dish, says McClenny. They’re ...