Moving this video to Sketch's personal queue. It failed to receive enough votes to get sifted up to the front page within 2 days.

For the culinary benefit of the sift, I'm going to *beg

Sending this video to Beggar's Canyon to plea for a little attention - beg requested by original submitter Sketch.

Looking through the ol' P-Queue, saw this and now I know what I'm having for dinner. In honor of my gluttony, I send this back to *Beggar's Canyon.

Sending this video to Beggar's Canyon to plea for a little attention - beg requested by original submitter Sketch.

*beg

Sending this video to Beggar's Canyon to plea for a little attention - beg requested by original submitter Sketch.

I could listen to this guy talk all day, and I could eat the gyoza all day too.

Comment hidden because you are ignoring dag.(show it anyway)

I love gyoza. The secret is in the dipping sauce. I use equal parts sesame oil, ponzu and soy sauce.

I had the Korean version, mondu recently and couldn't tell much difference. So much "Japanese" food really comes from the mainland. (don't tell that to a proud Japanese person though

So with you on the sauce. When I was with my Korean girlfriend, I found mondu to be quite different flavor-wise. I think mondu tends to have different stuff in it, like cellophane noodles and some sort of herb or vegetation that made it different. Not my favorite, but still good. I'm pretty much obsessed with stuffed dumplings in all of it's forms from the pasties of northern Michigan, to Empenadas, to my beloved potstickers and gyoza.

Crap... Now I'm starving for some good dim sum.