Paradise Yamamoto’s recipe for Bacon & Egg Carbonara Potstickers and Cookbook Review: Gyoza

#paradiseyamamoto #gyoza #tuttlepublishing #tuttlebooks

Are you obsessed with gyoza, potstickers, and dumplings? Me too!

I_GRPyuAParadise Yamamoto’s book, Gyoza: The Ultimate Dumpling Cookbook: 50 Recipes from Tokyo’s Gyoza King – Pot Stickers, Dumplings, Spring Rolls and More!, gives recipes for the classic chopped meat and meat and vegetable fillings that everyone knows and loves. Then he shows you all the things possible with gyoza. The book is filled with 50 wildly creative, delicious potstickers. He shows 7 different ways to fold them, and 6 ways to cook them. The folds have a definite learning curve to them, but they will be delicious right away. You’ve got plenty of time to improve those folds! And it gets a little easier each time. Especially if you obsessively cook your way through the book! 😀

We were all crazy about the Bacon & Egg Carbonara Potstickers. A huge thanks to Tuttle Publishing for letting me share the recipe with you. The book is coming out on December 4th (2018, in case you’re reading this later)!

I’ll show and tell you all about the other dishes we tried after the recipe. 😀

7wmBacon & Egg Carbonara Potstickers

The union of dumpling and Italian-style carbonara is almost too perfect. Carbonara, which originated in Rome, is a pasta dish composed of egg, hard cheese, bacon, and pepper. Whether you use thinly sliced and peppered Italian bacon, thick and juicy Canadian bacon, or smoky American bacon is up to you. Just be ready for the cooking aroma to draw a crowd of hungry family members.

Serves 4
Prep Time 45 minutes, plus time to make the sauce

Wrapping Method: The Crescent → Page 15 (pic below ~Jen)
Cooking Method: Pan Frying → Page 23 (pic below ~Jen)

Materials [makes 8]

8 gyoza wrappers (use large size if available)
4 eggs, separated
2 tablespoons chopped bacon
8 teaspoons freshly grated pecorino romano or Parmesan cheese (optional)

Separate the eggs and lightly scramble the whites for the dumpling filling—don’t cook them fully. Use the yolks to make a richly flavored sauce for the gyoza (see below). Add 1 teaspoon of cheese to each dumpling, if desired.

Egg Yolk Dumpling Sauce (Prep time: 15 mins)

½ cup (100 g) clarified butter
4 egg yolks
½ teaspoon salt
1 clove garlic, finely minced

In a small pan over a low flame, heat the clarified butter until it starts to bubble. Meanwhile, beat the egg yolks and salt together in a glass or ceramic bowl.

When the butter is hot, add the garlic and stir for 30 seconds. Add the garlic butter to the egg yolks 1 tablespoon at a time, whisking constantly, until all the butter has been incorporated. This must be done gradually, or the sauce will curdle! The sauce should thicken and become glossy as the butter is whisked in. Drizzle over the gyoza while hot.


Continuing my review of the book….

I_GRPyuAGyoza: The Ultimate Dumpling Cookbook: 50 Recipes from Tokyo’s Gyoza King – Pot Stickers, Dumplings, Spring Rolls and More!
Paradise Yamamoto
Edition: Hardcover

My pics and thoughts of the dishes we tried:
1-3) Shiitake & Pork Postickers – p 72. These are delicious and the bed of fried garlic chips you make to plate them on are addictive.




4) Broccoli & Egg Umbrella Dumplings – p 29. We loved these twice! They are delicious and easy to make, despite their adorable appearance. We thought they looked just like the tree at Animal Kingdom at Disney World. Total kid win!4wm
5) The “Colonel’s” Crispy Chicken Dumplings – p 76. These are fabulous and probably the naughtiest thing in the book. Fried chicken wrapped in a gyoza wrapper, and fried. Totally worth it. These would be a great first one to make because you can pick up chicken fingers from your favorite drive-thru window on the way home and just concentrate on folding and frying. The lemon was lovely with it. I made a honey mustard sauce to go with it – just mustard, mayonnaise, and honey.5wm
6) Takoyaki Gyoza – p 120. Battered fried octopus balls. I’d never had them before and they’re super yummy. The grocery store, Mitsuwa, has them made fresh sometimes. If you’re super adventurous, there’s a recipe for them on the back of takoyaki sauce bottles.6wm
7) Bacon & Egg Carbonara Potstickers – p 40. These are a total wow! Everyone loved these super decadent breakfast potstickers. There’s plenty of salt in the egg yolk and butter sauce, as well as natural saltiness from the bacon and pecorino romano, so don’t be tempted to salt the egg whites.7wm
8) Lamb Gyoza with Coriander – p 35. The cumin seeds hitting the pan under the frying gyoza gives them a marvelous fragrance. Really yummy. We loved the freshness of the cilantro against the rich lamb.8wm
9-10) Sweet Potato Dumplings – p 85. These would make a very cool Thanksgiving side dish. The sweet potatoes are mashed with brown sugar and a little soy sauce. After you wrap them, he has you make them under the broiler or on the grill, instead of the pan frying called for in most. My stove is gas, but my oven’s electric, so I cheated and blasted them with a kitchen torch after they came out of the broiler to give them a cute, blistered exterior.




11) Cheeseburger Dumplings – p 52. These are awesome! Perfect for game day. I took a little liberty garnishing them, and put them on a bed of leaf lettuce with red onion, salted tomatoes, and pickles and mixed equal amounts of mayo and ketchup for dipping.11wm
12) Garlic Scape Dumplings with Beef – p 57. Totally yummy. He says to use scallions and crushed garlic if you can’t get your hands on garlic scapes, so I did. I stir-fried the extra filling and piled it in the center to show what’s in the gyoza. He suggests Worcestershire for dipping, but we were all team teriyaki with this one.12wm
13) Cherry Blossom Dumplings – p 105. Cherry bean paste, fresh mozzarella, and candied cherry petals (I went with rose petals). Too cute and not overly sweet. They just look like a garden party, don’t they?!13wm

Some others I have flagged to try: Topsy-Turvy Prawn Potstickers – p 27 * Crispy Pork Gyoza – p 30 * Strawberry, Mozzarella, & Sweet Bean Paste Dumplings – p 45 * Gyoza Bolognese with Fresh Tomato – p 61 * Tofu Dumplings with Okra & Pickled Ginger – p 62 * Fried Banana & Mango Dumplings – p 65 * Radish and Shredded Squid Dumplings – p 79 * Okra & Nameko Mushroom Gyoza – p 91 * Simmered Bamboo Shoot Gyoza – p 114

I’m an Amazon affiliate. Any time you use one of my links to make a purchase, Amazon gives me a tiny percentage. Thank you!

Gyoza: The Ultimate Dumpling Cookbook: 50 Recipes from Tokyo’s Gyoza King – Pot Stickers, Dumplings, Spring Rolls and More!


29 thoughts on “Paradise Yamamoto’s recipe for Bacon & Egg Carbonara Potstickers and Cookbook Review: Gyoza

  1. Ommmmmmgeeee, I should have been following you a long time ago, I was just wondering about variations of gyoza recipes. I even contacted a friend who said he has a friend who came from the gyoza capital in japan… I’m serious. I hope your brain dumped every gyoza secret into this post!

    Liked by 2 people

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