This week, chef and co-owner of the Echo Park side-by-side Tsubaki and OTOTO joins us in the kitchen to make two versions of his mother’s gyoza. He boils the pork dumplings for sui-gyoza and tops them with a handmade chili oil, black sesame seeds and fresh cilantro. And his pan-sauteed yaki-gyoza gets a crispy bottom to vary texture and is accompanied by three dipping sauces.
Charles will be at this year’s L.A. Times Food Bowl. Get tickets here:
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