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 ...

Duck gyoza hot potTotal time: 1 hour, 20 minutesServings: 4 to 6Note: Adapted from “Japanese Hot Pots” by Tadashi Ono and Harris Salat. White miso (soy bean paste), nira (garlic chives), ra yu (chile ...

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 Japan, when a craving for a satisfying but affordable meal hits, both locals and savvy visitors turn to a familiar favorite: gyoza, hearty pleated dumplings with succulent fillings of meat, ...

1.Place pork, cabbage, sesame oil, soy sauce, ginger and garlic in a bowl. Stir to combine. 2.Spoon 1 heaped teaspoon pork mixture on 1 half of wrappers. Brush edges with cold water. Fold remaining ...

Anita Lo folds a filling of citrusy shrimp into store-bought gyoza wrappers for these simple, flavorful steamed dumplings. These shrimp dumplings come from chef and cookbook author Anita Lo, who folds ...

Discover how to make restaurant-quality Japanese gyoza, featuring a blend of pork mince, fresh prawns, cabbage, ginger, garlic, and sesame oil for an umami punch. Learn the pan-fry then steam ...

When I make my annual trip to Alaska in the summer, I look forward to three things: visiting family and friends, fishing, and eating at all my favorite restaurants. One of my go-to spots is a Japanese ...