Last month I got reunited with two lovely childhood friends that I haven't seen in almost, I'd say, a decade. I got a message that they'll coming over so I immediately thought of a dish to prepare. Good thing I have some wanton wrappers, ground chicken, cabbage and carrot in the fridge. I decided to make some Gyoza.
Gyoza is a Japanese-style dumpling, originally a Chinese dish that have become very popular across Japan.
Unfortunately, because I was too preoccupied and excited while cooking, I overcooked the Gyoza, turning it into Fried Dumplings.
Anyway, my friends came and brought me chocolate cake. They both enjoyed the Fried Dumplings while we were chatting and catching up with many stories that happened in our lives.
The following week, still dissatisfied from not being able to make Gyoza the right way, I made some again.
This time it was almost, but not quite perfect. I was able to make 20 pieces. I cooked 13 pieces for merienda that Friday afternoon as my husband was arriving from Palawan. I also whipped up some sweet-style hotdog spaghetti. I ate 3 pieces of Gyoza. Surprisingly, my "not-so-hungry husband" ate all remaining 10 pieces of Gyoza, side by side the spaghetti.
Then, I remembered I promised my youngest sister I'd make her some Gyoza. This time my Gyoza, I might say was perfectly cooked! It took me three try's just to perfect the technique.
But what really is the technique? Simple. Just slightly brown the flat side using very little oil. Next, turn it over to the pleated side and add about 5 tablespoons of water, lower heat and let the water reduce until completely dry. Do not let the dumplings fry again. It shall look a little brown on one side and moist and soft on the other.
More recipes and chicken dishes soon...
