Gyoza tend to be pan-fried with a default filling of pork. In some cases you can find them with a shrimp filling. But that’s about it. Pretty straight forward. There are some rare exceptions when it comes to their preparation (see Pork Gyoza with Hot Oil) and in this case, a double whammy of unique preparation and filling. They are golden & crispy on the outside (deep-fried) so they feel more like mini empanadas than dumplings and are packed inside with a smooth puree of sea bass and shrimp. Damn good. Served with lemon on the side and the de rigueur Ponzu dipping sauce.
Part of my Thursday night food delivery ritual and a steadily growing fan club.
Takahachi, 45 Duane St., between Church St. & West Broadway. 212-571-1830. www.takahachi.net
Satisfied crave: Winter 2013.