Gyoza: The Ultimate Dumpling Cookbook. Paradise Yamamoto
Kelp & Clam Gyoza
→ Page 68
Bell Pepper Dumplings with Egg
→ Page 70
→ Page 72
→ Page 74
The “Colonel’s” Crispy Chicken Dumplings
→ Page 76
Radish & Shredded Squid Dumplings
→ Page 78
→ Page 80
Corned Beef & Shallot Pot- stickers
→ Page 82
→ Page 84
→ Page 86
→ Page 88
→ Page 90
Squid Ink, Konnyaku & Anchovy Gyoza
→ Page 92
Lotus Root & Pork Belly Potstickers
→ Page 94
→ Page 96
→ Page 98
Pollock Roe & Prawn Potstickers
→ Page 100
→ Page 102
→ Page 104
→ Page 106
Fish Sausage & Cucumber Dumplings
→ Page 108
→ Page 110
→ Page 112
→ Page 114
→ Page 116
→ Page 118
→ Page 120
The Gyoza King’s Double Deep Fried Dumplings
→ Page 122
Light-as-a-Feather Puff Dumpling
→ Page 124
Introduction
Humans have almost certainly been eating dumplings
for about a long as they have been cultivating cabbages
and wheat—or at least since the switchover from BC
to AD!
The personal mission of Paradise
Yamamoto—popularly known as Japan’s
“Gyoza King”—is to spread the gospel of
dumplings