gyozas
gyozas - to fall in love
[i have had my first gyozas in New york. I have been to chinatown in cities of australia before, but chinatow in new york has a special atmosphere e.g. people playing Mahjong in the park.]
40 Gyoza dough sheets
oil for frying
125ml Water
250g minced meat
a thumb-sized piece of ginger
2 gloves of garlic
a bunch of spring onions
2 tablespoons of miso paste
one chili
1
there are lots of possible fillings for gyozas. my favourite ones are minced meat or prawns with spring onions.
you can find them all in chinatown.
2
fry the minced meat. chop ginger, Chilis, garlic and spring onions. Add the miso paste and the minced meat.
3
Put a tablespoon of filling in the middle of the dough sheet. Use water to stick the halves together. Fold the rim to avoid air inside.
4
use medium heat and oil to fry the gyozas on one side. Add water carefully. When the water has nearly vaporated, add some oil. close the lid and steam in low heat. They are ready, when they turn slightly transparent. This should take about two minutes.
Many large cities have asian quarters worth a visit. I would recommend having a look in brisbane, singapur,melbourne, san francisco, london, sidney und new york.
5
Leave until the water is completely gone. if you like sauce, an easy one would be the following: 6 tablespoons of soy sauce and 3 tablespoons of rice vinegar.
6
i love to travel with one of my closest friends. She is a food lover. So we have explored lots of interesting places e.g. a fortune cookie factory in a scary backyard of san francisco.
