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Hello Japan! is a monthly mini-challenge focusing on Japanese literature and culture. Each month there is a new task which relates to some aspect of life in Japan. February’s mission is ‘Cooking Japanese’!
I’ve wanted to try gyōza for ages. I never had any and I don’t know where to get a vegetarian/vegan version around here, so there was no other option than to make them myself. With a
little lot of help from Mr Gnoe, because it’s fun to cook together on a Sunday night!
We took the recipe on Something to Eat for guidance but skipped on the tofu, added some nameko mushrooms to the shiitake and used white cabbage instead of Chinese. We poured boiling water over the thinly sliced cabbage in a colander and left it to cool. A major improvisation is that we sautéed the mushrooms, garlic and spring onions first, mixing it up with the cabbage, soy sauce and sesame oil in the end. The filling should actually cook within the skin, but we are a little pigheaded. ;)
Using a small bowl I cut some square wonton wrappers into circles. And then, finally, we got to use the handy gyōza press mold that had been waiting useless in our kitchen for some months now! ;)
We followed the steam-fry method Something to Eat describes and the yaki-gyōza turned out delicious, although a bit ‘mushy’ — no way we could eat them with chopsticks so we had to use a regular knife & fork. LOL We dipped the dumplings in a sauce I had whipped up from two tablespoons of tamari, 1 tablespoon of rice vinegar, some splashes of tabasco chilli sauce (since we don’t have any hot oil) and a little yuzu powder. YUM!
Next to our Japanese potstickers we had some improvised mushroom-miso soup with ginger. (Of course I really should have been reading In the Miso Soup because discussion in the Japanese Literature Book Group starts today… uh-oh) “Not a lot of veggies?” I hear you say, but we’d had spinach quiche in the late afternoon, so a big or balanced meal wasn’t really required.
We’ll probably have the leftovers for dinner this Meatless Monday.
Are you eating vegetarian today as well?
I’m definitely going to make gyōza again, trying different recipes (with tofu or minced seitan) and cooking methods (steaming, boiling, frying). The lazy days are over for our gyōza kitchen tool! ;)
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New recipe(s) tried for the Whip Up Something New! Challenge!
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Join Beth Fish’s Weekend Cooking with a food-related post!
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