“Temujin”, a gyoza shop that’s been open since 1963, strives to make their gyoza to-order. Once an order goes in, one person rolls the dough, and another wraps the gyoza. The pitch perfect, on-tempo teamwork is simply amazing.

Water is thrown into the pan at just the right time for their “Fried Gyoza”, and after steam rises with a sizzle, the lid is put on to steam. This allows the wrapper to form a glutinous texture. The wrapper is made solely with flour, and made for the day’s service. After all the water’s boiled off and they’ve browned a little, the gyoza is ready for eating!

The wrappers are thin and with a glutinous texture, but with a soft, fluffy mouthfeel. The filling is made with ground beef and plenty of onions, Chinese chives, cabbage, and a bit of garlic. It’s heavy on vegetables, with the ratio at 7 to 3 with meat, lending it a sweet flavor. Everything is chopped by hand so that it cuts against the grain of the vegetables and meats.

Yuzu pepper is essential for Hakata style gyoza. Here, the yuzu pepper is made with incredibly aromatic, ripe red pepper. The dipping sauce is made easy on the vinegar. The light, healthy gyoza are bite sized and you can easily polish off 2-3 plates by yourself.