Last Friday, I, a native of China, invited six of my bosses and senior employees to my home for a takoyaki and gyoza (octopus and dumpling) party. (I made 68 takoyaki and 140 gyoza.) There are two kinds of dumplings: Chinese cabbage and cabbage. In my case, I add shiso leaves in addition to these. This gives me a nice aftertaste and no stomach upset. Usually, I have a single item party with only gyoza and takoyaki, but this time, since there were many people, I made both together...