Quintessential Japanese comfort food, yaki-gyoza, a type of pan-fried dumplings, has graced numerous Japanese kitchens throughout the ages. Rie McClenny, a culinary expert who boasts a rich tradition in Japanese cooking, delves into her familial heritage and the art of making this beloved dish in her first cookbook, “Make it Japanese.” McClenny’s experiences and exploration into Japanese cuisine impart invaluable wisdom to aspiring foodies and professional cooks alike.

A Childhood Marinated in Tradition

Growing up in the small seaside city in southwestern Japan, McClenny’s culinary journey was always destined for grandeur. Her mother Yoko and grandmother Kiyoko were skilled cooks, running a tearoom and café, and serving home-cooked meals that McClenny remembers as rich with umami flavor – a characteristic of authentic Japanese cuisine.

The pivotal dish yaki-gyoza, ground pork- and cabbage-filled dumplings, was a family signature. As McClenny recounts in her cookbook, her mother and grandmother elevated the art of wrapping dough around the savory filling into an impressive spectacle. Although she relished the dish, she initially didn’t have the urge to replicate their cooking methods herself.

From Theory to Practice

Studying and observing cooking were one thing, but practicing it was a different ball game altogether, as McClenny realized during her year abroad in West Virginia. Living away from her family, McClenny experienced homesickness and noticed the importance of her heritage, inspiring her to start recreating her family’s recipes.

Drawing from the staple ingredients of a Japanese pantry – soy sauce, sake, and mirin, she adapted to her new environment and began cooking. McClenny’s journey as a chef also took her to Orlando, Florida, followed by a stint at a Japanese culinary school that accelerated her career.

A Culinary Triumph Unfolding

In 2007, her culinary skills took her to New York where she was tasked with opening a patisserie café. This turning point in her career introduced her to the vast landscape of the food industry. By 33, she joined the French Culinary Institute and after graduating, she began her professional career as a chef in Los Angeles.

However, the demanding career of a professional cook turned overwhelming after cooking over 300 meals one night. McClenny decided to pivot to food media and joined Tasty Japan, BuzzFeed’s Japanese food media branch, as a full-time video producer in 2016. She soon found herself relishing the experience of showcasing Japanese cuisine on camera.

An Approachable Japanese Cookbook

In 2021, a publisher’s proposal to write her own cookbook was the opportunity McClenny needed to share her passion for Japanese home cooking. She started penning the book that same year, focusing on approachable Japanese cooking that anyone can follow using a handful of basic items. In her book, she shares a collection of dishes inspired by her mother’s home cooking and her experience cooking in the U.S.

Making Yaki-Gyoza

Among the myriad of recipes shared in her book, McClenny included her mother’s yaki-gyoza recipe, highlighting the secret ingredient that enhanced the dish: nira or garlic chives, also known as Chinese leeks. She emphasized that anyone can enjoy cooking the dumplings, and the real trick was to practice and to not overload them with filling.

McClenny’s heartwarming story of how she turned her family’s culinary heritage into a universal cooking guide is nothing short of inspiring. She makes Japanese cooking accessible and delightful, encouraging everyone to delve into the rich and delicious world of Japanese cuisine.

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