I have tried making Gyoza several times. While the filling is always delicious, the skin has been less than successful. I succumbed to buying the Gyoza skin from Jaya Jusco which cost quite a bit if Gyoza is the main course for dinner.
I realized that other recipes did not state anything about allowing the dough to rest. That was the 'trick' that was missing from my previous attempts. I've tried it three times since that fateful day I read Terri's post. The whole family has been stuffed on Gyoza for three consecutive days and still loving it.
If you want a fool's proof recipe, go to Terri's blog and you won't regret it!!
I'm giving you the recipe for the dip here:
1/3 cup of Kikoman shoyu
1/3 cup of vinegar
1 tsp of Japanese sesame oil
Lots of julienne cut young ginger.
2 comments:
thank u for ur reference. why do i get the feeling tt ur gyoza r better than mine?? is tt a dashi broth or plain water? looks slurpilicious!
Terri: The soup is pork ribs soup so it IS very delicious!! Thanks for sharing your recipe!!
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