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GYOZA!

So like a home-made version then.   Sounds good to me.

I was avoiding ramen over summer, just too hot, but got back into it the last few weeks. Miso negi. Can't beat it.

True thursday, the sauce is very important.

I just go for the Kikkomans soy sauce, Mirin and Lay-yu chilli oil.

A rough guide is 3 parts soy, 2parts mirin and a couple of drops or Lay-yu. I give it a taste and then tinker accordingly, I like mines tangy with a little spice

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Made my own Nori rolls and nori handrolls but not had a go at Gyoza yet.

 

I order my Gyoza for catering functions from Absolutely Chez Uchino in Mosman Park. They were great and my friends who are ex-pat from Tokyo loved them - so they must have been alright.

 

http://www.senyum-media.com/asian-food.tv/wp-content/uploads/2008/01/gyoza.bmp

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Originally Posted By: lin
Love gyoza. Had 20 of them last night.


my wife learnt her recipe and technique from a Shanghainese colleague. Now the maid is also proficient in the gyoza craft.

I make the dipping sauce, a delicate balance between soy, lemon and sometimes sesame oil.
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Originally Posted By: snowhunter
I am off on the weekend to my local Japanese Supermarket to buy some Gyoza and with all the advice make my own sauce. I will let you know what I think.

Can you get just Vegetable ones????


watch out. You need pork for a great gyoza. Half lean, chopped, add chives or if that is too pungant, use spring onions and chopped bok choi.
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