gyoza in boiling water

Japan-sick gyoza lovers face an electric stove

Chinese pork shumai, grandma’s Romanian/Ukrainian pyrogies filled with cottage cheese or Korean kimchi dumplings; almost every culture seems to have its take on a filling wrapped in dough. Japan’s version, imported from China, is gyoza. Eating gyoza with freshly cooked rice became a regular meal after Hitoshi and I moved to our new place in…