Sunday, September 04, 2005

Yummy Yummy!

Dear my friends, I'll up-date my blog with pics of our Gyoza party yesterday!.

Gyoza originated in China, which is a popular dish in Japan as well. In Japan, Yaki-Gyoza (pan-fried style) is the most common variation, I think. Gyoza can be boiled or deep-fried, but the usual way is to steam-fry them, quickly to sear the surface of the skins to seal in juices so that they are crispy on the bottom, and smooth and slippery on the top. Ummm, just talking about this is making my mouth water.

This time, we made skins too, to wrap the filling, which is usually minced pork with chopped cabbege, garlic, ginger, and chive or green onion If you like. You can buy thin, ready-made skins from shops but I prefer thick, hand-made skins, yes absolutely! I'm not going to talk about how to make Gyoza, so if you are interested in it, please visit this site.

We made lots of Gyoza to enjoy the variations. Here Yaki Gyoza are first! It was hot and I could still feel the steam from the Yaki Gyoza. Ohhh, it was incredibly delicious to taste the juice of the filling when I nibbled a Yaki Gyoza.

The second variation to go was Sui Gyoza (boiled-Gyoza). Putting the special sauce for gyoza isn't only way to enjoy Sui Gyoza. Putting it into soup is also a popular way to appreciate Sui Gyoza in Japan. The soup should be bland so that you can again taste the juicy filling. It's, I think, kind of funny to feel the contrast between the firmness of the skin and the softness of the filling with gravy.

Ummm, I can't wait for next Gyoza pary! Guys, when are we gona have a Gyoza party again?