Sunday Dinner
Sonoko Sakai's Gyoza
Popular on Food52
4 Reviews
kawaii_jarate
August 3, 2022
10/10 recipe!
TLDR: Whether you're a Japanese person looking for that nostalgic taste you can't quite replicate, or a Japanese food lover trying to make something new and adventurous, or maybe you stumbled upon the Dear Test Kitchen video on your recommended videos, this recipe will not disappoint.
Growing up in a Japanese-American household and family, gyoza was not a usual find amongst the spread of homemade goodies at our table. However, a plate of gyoza from the local Japanese restaurant which housed countless birthday parties and other celebrations was always the understated and humble favorite.
When COVID closed the flagship restaurant, to say the Japanese-American community was saddened is an understatement. I was able to recreate several of their recipes, but after many attempts, I was unable to recreate the distinct flavor of their gyoza.
Fast forward a couple of years, and I stumble upon this recipe. Trepidatious, I approached this recipe with some skepticism. Much to my surprise, and joy, this was the flavor I had been looking for. I've made these multiple times for friends and family, and I've received nothing but compliments.
Sonoko Sakai's approach to Japanese food from a Japanese-American's perspective is nostalgic and forward-thinking. In my humble opinion, I think Japanese food can be stifled by tradition and intimidating for inexperienced cooks, but this recipe pays homage to the traditional flavors, but allows for flexibility with the necessary addition of garlic.
TLDR: Whether you're a Japanese person looking for that nostalgic taste you can't quite replicate, or a Japanese food lover trying to make something new and adventurous, or maybe you stumbled upon the Dear Test Kitchen video on your recommended videos, this recipe will not disappoint.
Growing up in a Japanese-American household and family, gyoza was not a usual find amongst the spread of homemade goodies at our table. However, a plate of gyoza from the local Japanese restaurant which housed countless birthday parties and other celebrations was always the understated and humble favorite.
When COVID closed the flagship restaurant, to say the Japanese-American community was saddened is an understatement. I was able to recreate several of their recipes, but after many attempts, I was unable to recreate the distinct flavor of their gyoza.
Fast forward a couple of years, and I stumble upon this recipe. Trepidatious, I approached this recipe with some skepticism. Much to my surprise, and joy, this was the flavor I had been looking for. I've made these multiple times for friends and family, and I've received nothing but compliments.
Sonoko Sakai's approach to Japanese food from a Japanese-American's perspective is nostalgic and forward-thinking. In my humble opinion, I think Japanese food can be stifled by tradition and intimidating for inexperienced cooks, but this recipe pays homage to the traditional flavors, but allows for flexibility with the necessary addition of garlic.
tkohara
May 4, 2020
Made this gyoza and loved it!
Reminded me of my mother's gyoza (she is from japan).
Reminded me of my mother's gyoza (she is from japan).
Kristene F.
March 31, 2020
I made these tonight for dinner and they were amazing! I couldn’t find Gyoza wrappers in my local grocery so we made our own. I used my pasta maker to roll out the dough and they were perfect. Would definitely make these again.
Dradis
February 22, 2020
These were my first attempt on gyoza. We scared of the folding bit. But I did it! And man....the filling is heavenly. Just like any good Japanese restaurant. Amazing recipe!
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