Yum, Yum. I learned a similar recipe in my Japanese class in high school. All the differences were that we used a half and half mixture of water and corn starch to seal the gyoza. Also instead of water when cooking the gyoza you can use a watered down chicken or beef broth instead of just plain water, it gives the dumplings more flavor. Also sesame oil is MUCH MUCH more tasty (and authentic) then vegtable oil, when cooking the gyoza. And one last thing, I never add an egg, I find it gives a strange unwelcome texture. It might hold the mixture together better, but it's really up to you. Oh and as well, ginger is a must, add one or two tablespoons (to your taste) to the cabbage mixture, as well as a tablespoon of sake (japanese rice wine), and then cook as directed. The onion should also be green, or you could substitute leeks. It is more authentic to use round wrappers, and pleat them when putting the dumplings together, but it is allot of work, (considering it's just for looks) and they taste the same as the square.
Was this review helpful?
115 users found this review helpful
Yum, Yum. I learned a similar recipe in my Japanese class in high school. All the...