Mikawa Ossan's gyoza inspired me to cook gyoza for the first time in a very long while. Gyoza had been a staple at our house when the kids were still living at home. I used to make hundreds at a time and stock them in the freezer so I can cook them quickly when I did't have the time.
Tonight, I made 100 of them and ate 10 of them by myself...
So, here goes how I prepare it:
Since I don't have the time to prepare the dough from scratch, I rely on the store-bought type--usually the "jumbo" type containing "mochiko" (sticky rice powder) because it turns out chewy and delicious. This time, I used the regular-sized type without mochiko, but it still turned out OK.
The filling isn't anything special--minced pork (relatively fatty), cabbage, grated ginger and seasonings such as sesame oil, soy sauce, grated black pepper and "katakuri-ko" (water chestnut powder, which can be substituted with cornstarch if you can't find it). And here is a sample of how you fold the gyoza dough:
In my case, however, I make more, tinier folds.
Tonight, I made 100 of them and ate 10 of them by myself...
So, here goes how I prepare it:
Since I don't have the time to prepare the dough from scratch, I rely on the store-bought type--usually the "jumbo" type containing "mochiko" (sticky rice powder) because it turns out chewy and delicious. This time, I used the regular-sized type without mochiko, but it still turned out OK.
The filling isn't anything special--minced pork (relatively fatty), cabbage, grated ginger and seasonings such as sesame oil, soy sauce, grated black pepper and "katakuri-ko" (water chestnut powder, which can be substituted with cornstarch if you can't find it). And here is a sample of how you fold the gyoza dough:
In my case, however, I make more, tinier folds.