Chef Sharon Kobayashi knows how to make good gyoza (she even shows you how to flute the edges of the wrappers). In this video she shares two unique filling ideas: one with shitake mushrooms and edamame (fresh soybeans), and the other with roasted kabocha squash and walnuts. These are fancy dumplings! Her secret ingredient? Sage. Because “sage loves squash,” she says. Watch as she demystifies how to use a combination of pan fry and steam to achieve the traditional gyoza – one edge golden fried and the rest soft dough. You can find the written recipes for the Edamame filled gyoza here and the Kabocha Squash filled gyoza here.
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