Gyouza (Japanese Dumpling)

As with many other Japanese foods introduce by the Chinese during WW2 the recipe has been adjusted to suit the delicate Japanese pallet. Gyouza can simply be described as a dumpling consisting of shell/skin made of wheat flour and eggs. The dough is typically rolled into mini disk size vessels that when folded into a half moon shape, hold a filling of meat and vegetables. Gyouza is  eaten with special dipping sauce which made of a mixture of rice vinegar, soy  sauce and sesame oil. Gyouza is prepared by steaming, frying or boiling the  dumpling until soft and tender.

photo credit kat and kim

by Jerod