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 ...

Select an option below to continue reading this premium story. Already a Honolulu Star-Advertiser subscriber? Log in now to continue reading. Place a gyoza wrapper flat in palm of one hand. Spread a ...

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 ...

The Gyoza from Dorohedoro as such a prominent feature of the show, they had to be made. Super easy to make and if you don't want to make your own wraps, they don't take a ton of time to put together.

To assemble the dumplings, spoon 1 heaped tsp of dumpling mixture into the centre of each gyoza wrapper. Wet the edges of the wrapper with a damp finger, then squeeze the edges together over the ...

When it comes to snacks, there are few bites more welcome than a savory, umami-packed dumpling that bursts with mushroom or chives, edamame or earthy greens — a melange of flavors that make you reach ...

PETERSBURG, Va. — From some of the toughest televised chef competitions in the world to Petersburg elementary schools, Chef John Sugimura says it's all about teaching. Petersburg Public Schools ...