Cherry & Yuzu Gyoza

Preparation info
    • Difficulty


Appears in
Lickerland: Asian-Accented Desserts

By Jason Licker

Published 2016

  • About

My obsession with fried food never ends, as evidenced by this back-to-back gyoza recipe extravaganza. For this edition, I wanted to create a gyoza based on another childhood friend of mine: Hostess Fruit Pies. I began with ripe black cherries and boiled them briefly in syrup and yuzu to elevate the fruit with added depth. After folding the dumpling skins over to form a perfectly sealed envelope, I cut slits half way down the flap. While they’re frying, the slits separate and curl up to clos