Samurai Mama’s gyozas are a sight to behold. They’re cooked and served in a cast iron skillet, and thanks to a little extra flour on the skins of the gyozas, they all connect in a crepe-like flat circle. As a finishing touch, the crisp, pan-fried gyozas are flipped upside down to reveal this artistic “flower.” The pork filling has a nice mix of scallions and chives that give a little crunch. The flower is topped with a dollop of house-made pickled hot pepper. Gyoza dipping sauce (a blend of soy sauce, mirin and dashi) is served on the side. I add a drop of the la-yu (chili oil) to the sauce — not that you need any more heat, since the pickled hot pepper is fairly spicy! Samurai Mama’s gyozas are unique, thoughtful and fun.