Making Gyoza two ways with Tsubaki/OTOTO chef Charles Namba | The Kitchen at the Los Angeles Times

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: lafoodbowl.com
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[@juliannguyen2946]

Been to his restaurant and we loved it! Definitely bringing more friends back

[@jmiller7412]

the gyoza folding technique was great...love it

[@bobbykeene12]

Yup- Im going there! This dude is tight. Learned some really good stuff. Thanks Chef!

[@latimesfood]

We love the way he folds his gyoza! 🤩

[@AnilPrabha]

Top notch 👌