Yesterday, I made gyoza from scratch for the first time since graduating college. It was fun, but time consuming.
I didn'T actually eat any of them, but I froze them all instead. I'm going to cook them later, a little at a time.
I LOVE gyoza. I have loved them since the very first time I had them in Kobe, back in 1996. I love yaki-gyoza, sui-gyoza, and age-gyoza. It's all good.
I've noticed that every place has a different recipe, and even in the cookbooks that I've looked through, there are a number of different recipes. The gyoza I made do not use cabbage, but rather hakusai and nira. Nira is key to making delicious gyoza in my opinion. Another key is to put in ginger, but not too much.
Unfortunately this time I didn't make the skins from scratch (I bought them from the grocery store), but even so it took a long time to make.
I can't wait to eat them. Mmmmm....gyoza....
I didn'T actually eat any of them, but I froze them all instead. I'm going to cook them later, a little at a time.
I LOVE gyoza. I have loved them since the very first time I had them in Kobe, back in 1996. I love yaki-gyoza, sui-gyoza, and age-gyoza. It's all good.
I've noticed that every place has a different recipe, and even in the cookbooks that I've looked through, there are a number of different recipes. The gyoza I made do not use cabbage, but rather hakusai and nira. Nira is key to making delicious gyoza in my opinion. Another key is to put in ginger, but not too much.
Unfortunately this time I didn't make the skins from scratch (I bought them from the grocery store), but even so it took a long time to make.
I can't wait to eat them. Mmmmm....gyoza....