𝑺 𝑻 𝑹 𝑨 𝑵 𝑮 𝑬 𝑩 𝑰 𝑹 𝑫

Our Head Noodle-maker Juliann and her team make our dumpling skins with a generous measure of Japanese Udon flour and Tapioca starch. This makes for a supple, bouncy dumpling with just the right amount of chew. The dough is sheeted onto scrolls with our noodle machine, then the wrappers are hand cut and stacked. The dumplings are hand-folded by the Shoyu Shop crew, then simmered and seared to order for a crispy-chewy result.