What makes gyoza, good gyoza? I subscribe to the doctrine that any dumplings are better than no dumplings. But according to Brandon Kida, chef at Hinoki and the Bird and founder of Go Go Gyoza, certain characteristics make some gyoza better than others.
On this week’s episode of “The Bucket List: Dumplings,” I learn how to make Kida’s pork gyoza. Plus, cookbook author Betty Hallock shares a recipe for her family’s dumplings using chicken and cabbage.
New episodes of “The Bucket List: Dumplings” will drop every Sunday on YouTube. Make sure to subscribe to our channel to never miss a video. And for more dumpling fun, you can watch Episode 1, on soup dumplings, here.
Go Go Gyoza at Go Go Bird at Citizen Public Market, 9355 Culver Blvd., Culver City, www.go-go-gyoza.com/
