Archive for the 'Gyoza' Category

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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 [...]


Lobster Gyoza!

31Oct08

Lobster Gyoza
Lobster gyoza: luxurious pasta!


Kreplach for Yom KippurDumplings 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.


Simmering the gyoza.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…


gyoza close up pictureGyoza, 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.