inthekitchen fry me to the moon
Japan’ s answer to Chinese jiaozi, gyoza are crescent-shaped dumplings with a thin wheat wrapper, typically stuffed with ground pork or chicken, cabbage, garlic, ginger, and chives. Pan-fried to golden on one side and steamed to juicy perfection, they’ re served with a tangy soybased dipping sauce. While gyoza are ubiquitous in frozen aisles worldwide, the best ones are found by masters like chef Masa, tucked away in unassuming corners. Comforting, crispy, and endlessly craveable, gyoza prove that simplicity can be sublime.
cold weather comfort
A Siberian gift to Russian cuisine, pelmeni are delicate dumplings filled with seasoned meat, mushrooms, or fish, and sealed in whisper-thin dough. The spices vary— fresh herbs, garlic, onions, black pepper— but the filling is always savoury. While they may not appear on as many local menus as pierogi, pelmeni are beloved in Russian households, where recipes are passed down like heirlooms. Unlike their Eastern European cousins, pelmeni are never sweet and always savoury— think of them as the Eastern bloc’ s answer to Chinese jiaozi or Turkish manti. ciao! / oct / nov / two thousand twenty-five 25