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With Artist, Akemi Tsutsui-Kunitake



1 part mochiko

¼ part silken tofu

½ part sugar

Wedge of kabocha the equivalent to a 3/4 part


Filling options:

Dried persimmon cut in 1 cm pieces

Chestnuts in syrup cut in 1 cm pieces

Anko, prep by rolling in ⅛ tsp balls

  1. Microwave kabocha for 3 minutes with 2 Tbsp of water.  

  2. Remove kabocha from the microwave and remove skin.  Mash the remaining orange flesh.  

  3. In a large bowl combine all ingredients and mix thoroughly with hands until it becomes a silky dough.  The texture should be tender with a firmness similar to that of an earlobe.  

  4. Separate and roll dough into tablespoon sized balls with filling in the center.  

  5. Boil water in a large pot and drop dough balls into the boiling water.  

  6. Watch for the balls to float to the top of the water and boil for 3 more minutes while floating.  

  7. Remove the dango from the boiling water using a mesh strainer and place them in an ice water bath. 

  8. After the dango have cooled, use the mesh strainer to transfer the dumplings from the ice water onto a paper towel.  Gently roll the dango on the towel to remove any excess liquid.

  9. Plate dango and serve.




1 lb pork or other ground meat

2 ½ cups mushrooms finely chopped

10 sticks or ¾ cup pickled gobo or carrot finely chopped

5 green onions  finely chopped

1 egg

1 Tbsp minced garlic

1 Tbsp sesame oil

2 tsp fresh cracked black pepper

1 tsp salt


Frying oil: 

1 Tbsp neutral flavored oil + 1 tsp sesame oil (this may need to be adjusted for the size of your pan)


Dipping Sauce:

Equal parts shoyu and rice vinegar, La-yu to taste


  1. In a large bowl combine all ingredients, minus the wrappers.  Mix thoroughly with hands until the meat mixture is sticky and smooth.  

  2. Wrap mixture in the skins to form pleated, crescent shaped dumplings .

  3. Heat a large, flat pan to medium-high heat and add frying oil.  

  4. Test the heat of the oil by dipping a corner of a gyoza into the oil.  If the skin begins to sizzle, the oil is hot enough to fry in.  If there is no sizzle, wait a bit longer to let the oil heat up.  

  5. Arrange gyoza in the pan so that the flat, non-pleated side is down and in-contact with the pan.  Lay the gyoza down individually or in groups (be sure to avoid groupings of 4). Fry for 3 minutes.

  6. Add ½ to 1 cup of water (depending on pan size) to pan to form a thin layer of water across the bottom of the pan and cover.  Steam for 3 minutes or until the water has mostly evaporated.  

  7. Remove gyoza from the pan & serve immediately with dipping sauce.  

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