At Gyozanomise Okei in Japan, chef Hitoshi Umamichi has perfected the traditional gyoza recipe. Umamichi’s dough is one element that differentiates his restaurant’s gyoza from others; he only uses strong flour, sesame oil, and hot water. “Many gyoza makers use bread flour,” says Umamichi. “I use cake flour when I want to make it more silky.” Tap the link in bio to watch the full video to see how Umamichi makes the filling for the gyozas and the process he uses to fry them.