Sesame oil

Sichuan mapo tofu: silken tofu in a fiery, numbing sauce of doubanjiang and Sichuan peppercorns. Finished with a cloud of ground pork.

Crispy bottom, steamed top, juicy inside. The potsticker technique makes them perfect every time.

Finely chopped shiitake and oyster mushrooms with pressed tofu and chives. Squeeze out all the moisture — this is the critical step.

Minced shrimp filling with ginger and chives. Pan-fried and steamed the same way. More delicate than pork, quicker to cook.

Ground wagyu instead of pork. Richer, more luxurious, slightly less traditional. Worth the upgrade for a special occasion.

Korean twist on gyoza: kimchi and glass noodles in the filling, no pleating required. Just fold and pinch.

Shiitake mushrooms replace the pork. Vegetable stock. The doubanjiang and Sichuan peppercorns do all the heavy lifting anyway.