Gyoza

I am slowly trying to japanify myself, and a friend of mine helps me doing so by teaching me how to cook. Last Friday we spontaneously decided to make gyoza – Japanese meat dumplings.

Japanese GyozaYou need gyoza wrappers – thin, round wrappers made of noodle dough. I guess if you can’t find those, it would be possible to make them yourself. Those are filled with a mixture of cabbage and pork and a few other things and are relatively easy to make. See a full recipe at my washoku page. Still, I would recommend making a really large batch and freezing whatever you can’t eat. It is best to freeze the fresh gyoza before frying them.

Also, extra tip: the meat mixture described in the gyoza recipe is the same as for meat balls. Japanese tend not to fry those in a pan, but rather, they put them on a stick and grill them. Something I will also try out eventually.

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