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Index
Cover
Title Page
Contents
Introduction
Foreword
The Gyoza Pantry
Chopping Methods
Preparing Your Fillings
Seven Simple Wrapping Methods
The Crescent
Santa’s Gift Bag
The Sailor Cap
The Volcano
The Seashell
The Penguin
The Handstand
Pan Frying Gyoza
“Flower Blossom” Pan Frying
Other Cooking Techniques
The Recipes: 50 Ways to Make Dumplings
01: Topsy-Turvy Prawn Potstickers
02: Broccoli & Egg Umbrella Dumplings
03: Crispy Pork Gyoza
04: Curry Potstickers with Quail Eggs
05: Lamb Gyoza with Coriander
06: Top-Shelf Shrimp Dumplings
07: “Santa Clam” Gyoza
08: Bacon & Egg Carbonara Potstickers
09: Be-My-Baby Scallop Dumplings
10: Strawberry, Mozzarella & Sweet Bean Paste Dumplings
11: Red Hot & Cool Volcano Gyoza
12: Ooh La La Dumplings
13: What’s-Up Dumplings
14: “Cheeseburger” Dumplings
15: Beech Mushroom and Pork Dumplings
16: Garlic Scape Dumplings with Beef
17: Pork Dumplings with Shiso
18: Gyoza Bolognese with Fresh Tomato
19: Tofu Dumplings with Okra & Pickled Ginger
20: Fried Banana & Mango Dumplings
21: Dancing Octopus Dumplings
22: Kelp & Clam Gyoza
23: Bell Pepper Dumplings with Egg
24: Shiitake & Pork Potstickers
25: Simmered Pork Belly Dumplings
26: The “Colonel’s” Crispy Chicken Dumplings
27: Radish & Shredded Squid Dumplings
28: Crunchy Land Seaweed Gyoza
29: Corned Beef & Shallot Potstickers
30: Sweet Potato Dumplings
31: Buttery Abalone Gyoza
32: Angelic Ashitaba Dumplings
33: Okra & Nameko Mushroom Gyoza
34: Squid Ink, Konnyaku & Anchovy Gyoza
35: Lotus Root & Pork Belly Potstickers
36: Sweet Eel Dumplings
37: Cheesy Chikuwa Gyoza
38: Pollock Roe & Prawn Potstickers
39: Snappy Tuna Potstickers
40: Cherry Blossom Dumplings
41: Peekaboo Squid Gyoza
42: Fish Sausage & Cucumber Dumplings
43: Wagyu Beef Dumplings
44: Natto & Prosciutto Dumplings
45: Simmered Bamboo Shoot Gyoza
46: Festive Red Rice Potstickers
47: Fox-in-a-Blanket Gyoza
48: Takoyaki Gyoza
49: The Gyoza King’s Double Deep Fried Dumplings
50: Light-as-a-Feather Puff Dumpling
Afterword
Copyright Page
About Tuttle
Back Cover
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