Pot Stickers, Jiaozi or Gyoza are irresistible dumplings very popular in Asia. Japanese gyoza has a rich garlic flavor, which is less noticeable in the Chinese jiaozi version. Another difference is Japanese gyōza are very lightly flavored with salt, soy, and the gyōza wrappers are much thinner.
The most popular preparation method is the pan-fried style in which the dumpling is first fried on one flat side, creating a crispy skin. Then, water is added and the pan sealed with a lid, until the upper part of the gyōza is steamed . Other popular methods include boiled and deep fried.
The most popular preparation method is the pan-fried style in which the dumpling is first fried on one flat side, creating a crispy skin. Then, water is added and the pan sealed with a lid, until the upper part of the gyōza is steamed . Other popular methods include boiled and deep fried.
The fillings for Gyoza is made of minced pork, cabbage, and Nira
(Chinese chives), sesame oil and ginger or garlic.
I had left over Bao fillings which I used, to make my pot stickers using wonton wrappers.
Dumplings are eaten with a soy-sauce based dipping sauce that may include
vinegar, garlic, ginger, rice wine, hot sauce and sesame oil.
No comments:
Post a Comment