http://1tess.wordpress.com This recipe concludes my series of posts about roast lamb and its leftovers in many guises. It is a stretch to think of this as a Japanese recipe, and I don’t intend it to be. I suppose it is a sort of exploration of various kinds of pasta (wheat dough or pasta) enclosing foods…
Click on a thumbnail to open the recipe. 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.…
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.
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.
It was dumpling day at la maison de Tess. This dish is adapted from Chinese kitchens: rounds of wheat dough stuffed with minced pork and cabbage then boiled or steamed. Once upon a time, servants of wealthy houses ate leftover food from the family table. Dumplings with cold noodle dough and congealed meat are not appealing, so clever servants devised a method of pan-frying the dumplings to get a pleasant crisp texture and additional flavor. This style of preparation became popular in Japan.
Fun meal. I have to get some equipment to make hot pots at the table. But even so, we had a very nice evening. Some gyoza and some of the parboiled vegetables (cabbage, shungiku, and carrots) ate added to a pot of dashi to finish cooking. Add some ponzu sauce and lime juice to the bowl Eat. Cook. Eat. Cook… When everything is gone, drink the broth.