In the mid 90s, I was stationed in Sasebo, Japan, with the navy. Like most sailors, one of my favorite pastimes was to hit up the little bars out in the Ginza for late-night drinks. After several cocktails—and a number of out of tune karaoke songs—I would head home. On the way, there was a shop open late that made potstickers. After a night out drinking, nothing in the world tasted better than those dumplings. They were packed full of pork and garlic, and always had the perfect balance of chewy, soft, and a little crispiness.