This week, chef and coowner of the Echo Park sidebyside Tsubaki and OTOTO joins us in the kitchen to make two versions of his mother's gyoza. He boils the pork dumplings for suigyoza and tops them with a handmade chili oil, black sesame seeds and fresh cilantro. And his pansauteed yakigyoza 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: https://lafoodbowl.com

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