Comments on: Gyoza, The Japanese Pot-Sticker

By: Tess

Tess — Sat, 05 Dec 2009 15:40:32 +0000

Hi Inge,
I’m happy to hear that you enjoyed the recipe. Now you can make them whenever you have a craving!

By: Inge

Inge — Fri, 04 Dec 2009 20:46:22 +0000

Hi
Just wanted to say thanks for the awesome recipe…Tried some Gyoza in New York once and been dying to have some more ever since, and here you are with the answer to my prayers :)
Anywho, they were really great (thou not as pretty as yours – I seem to be incapable of bending my fingers the right way)

By: Jenn

Jenn — Tue, 15 Sep 2009 21:02:37 +0000

I love to make gyoza and your recipe for the wrappers is a great addition to my homemade filling! Thanks.

By: Foodhoe’s Foraging » Washoku Warriors: Pork and Wakame Gyoza with Edamame Rice

Wed, 12 Aug 2009 04:17:29 +0000

[...] hand as well since I’m always going on about how much I love fresh pasta… The suggested recipe says to mix up the flour and water with chopsticks… I should have paid attention and [...]

By: Tess

Tess — Thu, 04 Jun 2009 14:06:55 +0000

Shoyu is the Japanese word for soy sauce.
Of course they are best when they are eaten immediately.

Brenna was talking about taking the gyoza for lunch so I was assuming she would be eating them cold, as in a bento. I’ve taken leftover gyoza for lunch and tried microwaving them, but that is not very good. Better to eat them cold or room temperature. I like them that way, anyway. And I often see pictures of gyoza in bento boxes so I think other people like them tool

My daughter’s Chinese friend’s mother used to make gyoza. She served them just simply boiled. When my daughter would bring some home for me, they would of course be cold. I’d reheat the boiled dumplings by frying them in a little oil and they were pretty good that way. Here is how I described this method, at the beginning of this post: http://1tess.wordpress.com/2008/06/04/gyoza-frying-the-dumplings/

For a potluck, I’d probably serve gyoza cold or at room temperature. If you try to keep them warm for very long, they will get soggy. Or if you can cook them at the potluck, I’d probably boil them first, then fry to reheat as my Chinese acquaintance suggested. They don’t get as crispy, but there is less risk of having to wash the pan after each batch.