These were pan-fried stick-shaped gyoza filled with a juicy, herby mix of stinging nettle tops gathered by owners Humi and Jason, tofu, king trumpets, shiitakes, and leeks. They were crispy on one side with a softer, tender layer on the other. Served with a zesty sesame/soy dipping sauce. This fabulous seasonal special made me happy that spring is here.
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VEGAN
