Gyoza

We hadn’t had gyoza in a while so Annie bought some ingredients last night and made them for dinner tonight. The filling includes ground pork, minced shrimp, garlic, ginger, won bok, chives, salt, white pepper, soy sauce and sesame oil. We bought swei gow wrappers for the gyoza skins. I wish I had a video of how she pleats the gyozas – she’s quite skilled with that.

How long do you boil them until they’re done? We use the thrice boiled method: Bring a large pot of water to a boil. Add the gyozas. When the water starts to boil again, pour in a little bit of tap water. Wait for it to come to a boil again. Pour in a little more tap water. When it boils for a third time, remove the gyozas.

My dipping sauce contains soy sauce, Chinkiang Chinese black vinegar, salt, white pepper, sugar, and sesame oil.

Annie made 111 gyozas but we only cooked 45 of them…and ate them all!

Aloha, Nate

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My Photo Annie is mistress of the kitchen while Nate is the master of the grill and smoker. We cook the homestyle Asian and Hawaiian foods of our younger days while also exploring the wider worlds of Western foods.

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