The Best Gyoza Contest

I would be so down for a wing. You got to like snap the bones out right. The best way to do it is to I was showing somebody the other day but you pinch on one side and just push it. Because the pressure your two fingers gets all the meat up from between it. Gyoza, they're dumping to just pop in a minute as fast as you can. So that's one of those, are they serve room temperature? It like a little warm. Yeah. Daily foods are crazy cuisine chicken pot stickers Right now.