Source: Atlas Obscura
Japanese soldiers encountered potstickers in Manchuria, Northern China, during World War II. Upon arriving home, they began recreating what they called gyoza. The dumplings became a staple in Japan, and variation abounded as chefs began experimenting with different cooking styles, fillings, and wrappers.
Some home cooks adopted a smaller, thinner dough, which allowed for a crisp bite when pan-fried. Others started using an entire chicken wing.Locals…
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