gyo-za

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

今日は餃子を作りました。豚肉とニラと白菜とマッシュルームに乾燥桜えび、生姜、ごま油と紹興酒を加えて作りました。椎茸があればいいのですが、こちらのShiitakeは香りもないのに高いので、なかなか買う気にはなれません。

餃子は人数が揃わないとなかなか作れない料理ですが、たまに食べるとやっぱりおいしいなーと思います。