Radish and shredded squid dumplings from Gyoza: The Ultimate Dumpling Cookbook: 50 Recipes from Tokyo's Gyoza King--Pot Stickers, Dumplings, Spring Rolls and More! (page 79) by Paradise Yamamoto

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Notes about this recipe

  • mjes on July 31, 2021

    I've made so many pork gyoza and purchased so many frozen shrimp gyoza (when you have a great local family business support it) that it was time for something completely different - daikon radish with dried squid sounded different - really different. The real question is do they store well which I can't yet answer. Both the daikon and the squid go into the wrappers already seasoned ... so I used no dipping sauce so I could taste them and figure out what dipping sauce would work best. I'm still figuring. But I really do like the clearly Asian flavor and the distance between these and the common gyoza ... so yes I will be making this again.

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