I surfed Terri's blog a couple of days ago and was trilled with her post on Shuijiao a.k.a. Gyoza, Peking Ravioli, Chinese Pierogi, Potstickers. The list is endless.
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.
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Your spelling is excellent. You also have a great memory and eye for detail.
|You Are Cilantro|
The good news is that most people love you more than anything else in the world.
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