Pierogi, ravioli, momo, wontons, baozi, jiaozi — these are just a few of our favorite filled dumplings. It would be impossible to write about them all. So for this story, we're focusing on Asian ...

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 ...

This video shows how to make pork gyoza, Japanese pan-fried dumplings with juicy filling and crispy bottoms. Ground pork is ...

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 ...

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 ...

Making dumplings requires some dedication -- taking care to make a homemade filling, mastering the art of pleating, and steaming to tender perfection. When you (and your guests) put in such an effort, ...

Click to share on Facebook (Opens in new window) Facebook Click to share on X (Opens in new window) X Rie McClenny grew up in southwestern Japan with family members who not only loved to cook but, as ...

If you enjoy cooking, you may have tried making Japanese gyoza dumplings. If you don't have any Japanese restaurants nearby, you may be able to have some frozen ones shipped but making them is the ...

Pierogi, ravioli, momo, wontons, baozi, jiaozi — these are just a few of our favorite filled dumplings. It would be impossible to write about them all. So for this story, we're focusing on Asian ...

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, ...