Day Two: Yaki Gyoza

Hello again! we have arrived at Day 2 of Cooking with Dog, I’m making yaki gyoza – the ubiquitous yet delicious Chinese-style dumplings
I have made gyoza before, with mixed success. I have never been able to get the filling quite right, and I’m excited to try out their method. That is another thing that I really like about CwD, there are excellent explanations as to why they mix things a certain away, or exactly what a certain method brings to the dish. It makes my cooking better and I’m learning why I use a particular method, and not just how to do it.

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I got a little carried away making the dumplings that I did not notice the time was getting away from me. I think I finished around 11pm, so my apologies for the dark-ass photos. My method of folding the gyoza skins needs work, but I still had fun. After a while of struggling with the pleats, I gave up and just stuffed them and folded them in half. I even made a couple little gyoza tortellini 😉

Instead of frying them up at midnight, I stuck the sheet tray with all of my lovely dumpling creations into the freezer for about 30 minutes to firm up before I stuck them in a ziploc bag, so as to prevent them from sticking. Then I cooked them up the next morning, tossing them into my bento for lunch later. I’m pleased to find the gyoza is still super juicy on the inside and crisp on the outside. Man, I love how quick and easy it is to cook these!

Lucky for me CwD’s website has the recipe published on their site. I’m hoping to figure out how tf to get a recipe plugin for wordpress, so that I can make an easy template even I can follow. For now, the descriptions in the videos have the ingredient list at least! If anyone can walk me through installing wordpress, please do!

See ya on Day 3!

We are making delicious Yaki Gyoza, fried dumplings with crispy outside and juicy filling.

Yaki Gyoza (Fried Dumplings Recipe)

Course Side Dish
Cuisine Chinese
Servings

pieces


Metric
US Imperial

INGREDIENTS

  • 120 g Ground Pork
  • 100 g Cabbage Leaves
  • 50 g Onions
  • 50 g Garlic Chives nira

Gyoza Sauce

  • Flour for dusting

Go on, tell me!

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