A little over a decade ago, my husband and I went to a quirky indoor amusement park in Tokyo called Namja Town, it’s located in Ikebukuro’s Sunshine City. We had so much fun and got to try so many amazing dishes. They had endless desserts, ice cream, a pudding museum and one of their most famous attractions is “Namja Gyoza Stadium” where you can sample different types of gyoza from all over Japan. The most memorable dish for me was the gyoza we got at one of the stalls, it was crispy, flavorful and had delightful lacy “wings” that connected all the gyoza – this style is called hanetsuki gyoza. I haven’t found a restaurant in the states that makes gyoza as good as what I had in Tokyo, so I’ve been working on recreating it at home. I happy to say after many years, I’m finally satisfied with my gyoza recipe – the filling is flavorful and juicy, the skins get perfectly crispy on the bottom and stays tender on top – the lattice adds an extra crunch and beautiful visual appeal.
Tokyo Namja Town, located in Ikebukuro’s Sunshine City Mall
Find Gyoza Wrappers, they are thinner than other types of dumpling wrappers, but not as delicate as wonton wrappers
To make the dipping sauce for gyoza, use soy sauce with a splash of rice vinegar and a few drops of Japanese chili oil
Watch this short video to learn how to fold gyoza: https://youtu.be/9uzGezdkuso
Fry until they are light golden before pouring in the slurry to steam.