Gyoza

Gyoza came to Japan with soldiers returning from Manchuria after the war, and the pan-fried version quickly became a national obsession. Japanese cooks took the Chinese dumpling and gave it a thinner wrapper, a juicier filling, and that signature lacy-crisp bottom. They are now the starter of choice at ramen shops and the star of countless family dinners. Folding them together is a family activity, and the messier the fold, the more character the dumpling has.

Lacy-crisp bottoms, juicy centers

The underside of each dumpling fries to a deep golden crisp while the tops steam tender, and the pork-and-cabbage filling stays moist and garlicky. A splash of water and a lid create the steam that finishes them in minutes. Dunk them in soy, vinegar, and chili oil, and you will understand why one batch is never enough. Make a double batch and freeze the extras uncooked for an instant appetizer any night.

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This dish leans on the condiments covered in Beginner’s Guide to Asian Sauces & Seasonings.

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