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 ...

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 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 ...

These stuffed recipes are infused with flavors from Asia, Central America, and beyond. Tell hunger to stuff it! These recipes for dumplings show how to steam, sear, soup-ify, air-fry, and bake ...

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, ...

1. Make the wrapper dough by mixing flour and boiling water with chopsticks until incorporated, then knead 10-15 minutes, adding flour if the dough is sticky. Once dough is smooth, wrap in plastic and ...

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 ...

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 ...

Gyoza. These mouthwatering dumplings are ubiquitous in Japan and a favorite among tourists. It's only natural that you'd want to try making them at home. Unless they're very skilled with their hands ...