Japanese soldiers encountered potstickers in Manchuria, Northern China, during World War II. Upon arriving home, they began recreating what they called gyoza. The dumplings became a staple in Japan, and variation abounded as chefs began experimenting with different cooking styles, fillings, and wrappers. The tradition of stuffing whole chicken wings heralds from Nagoya. It is a style of gyoza in which a chicken wing is stuffed like a dumpling. Tebasaki gyoza use the same kind of dumpling contents, but painstakingly debone each whole chicken wing without tearing the skin that holds it together. After successfully removing each bone, they fill the hollow pocket with dumpling innards.
Curry was first introduced to Japan in 1872, the Imperial Japanese Navy, took notice of the growing popularity of the dish and by the end of the Meiji era, curry was common on IJN warships. Every ship in the IJN is known to have had their own style of this hearty meat based stew served over rice. “It’s a comfort food for me,” says Holt, “I like that this one simple dish can have so many variations that are truly unique to the creator. Whenever I serve curry at a Pop Up it is usually sold out within half an hour. I want to keep serving it at these pop ups so that more people have an opportunity to try the various kinds.”
Holt will feature Tebasaki Gyoza and Curry at Dubliner* on December 17th from 8 PM until the last bowl is served. People are encouraged to come early, as it is common for Holt’s events to sell out within an hour or so.
Justin Holt has been hosting Pop Up events around Dallas for over five years. He is currently anticipating to opening of his first brick and mortar izakaya salaryman***. Salaryman is located in the Bishop Arts District and anticipates opening in 2019.