Hitoshi took on the challenge of making gyoza from almost scratch. The “almost” comes from using pre-made wrappers. Next time, the wrappers will be homemade.
As observer and second-half photographer, making gyoza didn’t seem difficult. Wasn’t it just chopping, mixing, and wrapping filling into little parcels? True, but it took Hitoshi a solid, uninterrupted hour to make 35 gyoza.
The effort was confirmed sifting through the photos. 13 steps appeared! The only missing ones were of the wrapping. It was too messy and cumbersome for Hitoshi to keep washing his hands to take a photo. This post includes the highlights.
If you read the post on cooking gyoza on an electric stove, the disappointment was failing to produce “wings” or “skin”. These are the delectable, crackly bits that stick to the bottom of the pan. Making gyoza from scratch got us our first skin in Canada! We will share the trick in an upcoming post.
Have you made gyoza from scratch? Was the taste spectacular?!