I like to make my own gyoza. You can always find some nice and inexpensive varieties in the Asian super market, even a decent version at Trader Joe's, but I like to experiment with the fillings and it's nice to know what the dumplings are really made of. My favorite filling is a mixture of napa cabbage, ground pork, ginger, garlic, garlic chives, scallions, soy sauce and sesame oil. After wrapping dumplings, I like to freeze them until I need to use them.
Panfried pork gyoza with hane (wings).
I pan fry the gyoza and when adding the water, a bit of flour is mixed in. Cover the pan until the water is cooked off. Flip the gyoza onto a plate.
Miso nabe with sliced pork belly, napa cabbage, mushrooms, shrimp, scallions and chives, carrots, onion and pork gyoza.
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