Archive for the 'Gyoza' Category
Cooking Technique: Gyoza
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Noodles: Gyoza
Gyoza, the dumplings made with folded circles of dough filled with ground meat and vegetables, came to Japan from China. They are nicknamed pot-stickers because in Japan, they are fried. The legend is that servants of a wealthy family had to eat cold leftover dumplings. Instead of [...]
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Tags: Japanese Cooking Methods
Lobster Gyoza!
Lobster gyoza: luxurious pasta!
Filed under: Fish and Seafood, Gyoza, Japanese Food | 2 Comments
Tags: Japanese Cooking, Japanese Recipes, lobster
Kreplach: Jewish Gyoza
Dumplings are amazing!
Of course putting a filling on a piece of dough isn’t a stretch of the imagination, but it does show that people do think alike, even when they live at different ends of the earth. I won’t get into the controversy about who “invented” dumplings! There are just so many varieties, and they are all good.
Dumplings make happy people all around the world.
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Tags: dumplings, Jewish Food
Gyoza: Frying the Dumplings
I’ve already described one way of cooking gyoza, but there are variations. With the Japanese cooking method, sometimes the gyoza stick to the pan, necessitating emergency dish-washing in order to cook enough for dinner. The solution? Read on…
Filed under: Asian Influenced Food, Gyoza, Japanese Food, Noodles | 3 Comments
Tags: Japanese Recipes
Gyoza: Pleating the Dumplings
Gyoza, the Japanese pot-stickers, are usually pleated into half-moon shaped dumplings. They look elegant, but if you work through the process step by step a few times it’s actually quite easy to do. You can buy gyoza wrappers, usually in the freezer sections of Asian/Japanese groceries. Gyoza wrappers are made with wheat flour, and should be thinner around the edges because the peating makes the dough thick, and it will take longer to cook than the body of the wrapper.
Filed under: Gyoza, Japanese Food, Noodles | 6 Comments
Tags: Japanese Recipes
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- The Japanese Kitchen
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Traditional Spirit•
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This is the cookbook I'm using to learn about Japanese Cooking. I began this project in April '07 so you can see how many tabs mark recipes I've tried before starting this blog. If you are interested in Japanese home cooking, this book is a very good place to begin. -
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MiscellaneousSoups 
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Thick soups, stew-like.
Suimono
Clear soups.Grilling and Pan Frying 
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Cooking with dry heat.
Stir Frying
Quick cooking for meats and vegetables.Steaming 
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Moist heat, tender food.Simmering 
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Quick braising.Deep Frying 
Agemono
Introduced by Europeans and ChineseOne Pot Cooking 
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Hot-pots, shabu-shabu and sukiyake.Rice 
GohanmonoHow to cook it, and lots of recipes
SushiIt's the vinegared rice that makes it.Noodles 
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General term for noodles in Japan.
Gyoza
Japanese dumplings.
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Made with bean starch, or potato starch.
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Wheat noodles, also called chuka soba.
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Buckwheat noodles.
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Very thin wheat noodles.
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Thick wheat noodles: round or flat.Tsukemono 
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