I love cooking experiments. Since I grew up with a predominately American palate, I have had to learn how to make Korean and Japanese foods through trial and error from cookbooks and foodblogs. Some things you master only by practicing again and again. I'm still working on my gyoza (dumpling) technique, but my boyfriend blew my skills away with his pleating method and speed.
my cute dumplings
his gyoza
You can panfry or boil gyoza.
They were delicious boiled on the table in a stone nabe pot.
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