Today we made dumpling. (We call it gyoza.)
It is common to boil it in China, but we normally bake and steam it. I just wondered why and looked into wikipedia. Apparently it is the method Japanese learnt who was left behind in China after the war, even though there are a few more cooking methods.
Anyway as a result the finish looks like this. Our gyoza skin is thin comparing to Chinese skin which is thick and chewy. It is crispy and yummy. :D


No comments:

Post a Comment