Yaki Gyoza (pan-fried dumplings) is, of course, originated in China. But it has become one of the most popular dishes in Japanese home cooking. Most of Ramen restaurants have it in the menu too.
Have meat and vegetables all chopped up to make the filling. Take a spoonful of filling on the round flatted dough, wrap up and close it by pressing the edges together with wet fingers. Pan-fry dumplings with sesami oil. Just one side. Inside the dough, all the moisture and juice come out from the ingredients and all mix together to get a little hot pot cooking in each dumplings. Then you add some water into the pan, just about enough to cover the bottom of the pan, put a lid on it, and cook until all of the water has been absorbed. Remove the lid, continue cooking on medium heat until the dumplings are dry and crisp on the bottom.
Today, Yuyu made it with;
- Yanbaru Shimabuta pork (Okinawa’s brand pork)
- Locally raised Kuruma Ebi, a blacktiger shrimp family
- Big fin reef squid, that I caught 3 months ago.
- Cabbage
- Chinese chive
Pork, shrimps and squids. They are like all stars for making good broth. No wonder it’s good.
Our favorite sauce is soy sauce and aged black vinegar from Taiwain with some strips of ginger. A lot of times we add hot sauce too.
