Gyoza

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    My husband made these.
    Blogged here: Blue Lotus.

    1. maminga 72 months ago | reply

      That's perfect! we're always trying to get those crusts on them with varying luck.

    2. Blue Lotus 72 months ago | reply

      I think this was the first time he got it right. Much harder than it looks!

    3. maminga 72 months ago | reply

      If he's willing to share his secret I'm all ears! I think we use too much katakuri-ko mixture, it bubbles up all around the gyouza and gets gummy.

    4. crann amhain 72 months ago | reply

      We've never managed to get them good and crusty either. I love gyoza. Do tell! ;-)

    5. Blue Lotus 72 months ago | reply

      He reports that he uses flour, not katakuriko (in the past he's used katakuriko and it did get all gummy). The ratio is 1 Tbsp flour to 1 cup water; add at the same time as you'd normally add water, cover and steam on medium-low about 10 minutes or until water has evaporated (it will make a "pachi pachi" sound at this point). Then remove lid, turn heat to med-high for one minute or until the crusts are golden and crispy.

      Hope that helps!

    6. maminga 72 months ago | reply

      Thank you! I will try it soon!

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