preparing to roll out gyoza dough

Gyoza from scratch – the wrappers, too!

Hitoshi’s last gyoza attempt was from almost scratch. Everything was done by hand except for growing the vegetables and pig and making the dough wrappers. His dream of making wrappers has now been achieved. At our gyoza making party, we got help from our friends and learned from our mistakes. Take care using a food…

adding pastes to ingredients

In pictures: raw to yum, gyoza from almost scratch

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…

gyoza in boiling water

Japan-sick gyoza lovers face an electric stove

Chinese pork shumai, grandma’s Romanian/Ukrainian pyrogies filled with cottage cheese or Korean kimchi dumplings; almost every culture seems to have its take on a filling wrapped in dough. Japan’s version, imported from China, is gyoza. Eating gyoza with freshly cooked rice became a regular meal after Hitoshi and I moved to our new place in…