Flight Option

Gyoza with feathers/羽根つき餃子

I see a new height in gyoza recipe- add crispy agent to same gyoza recipe at the end of cooking process. This is called gyoza with feather.  It’s  totally optional. Although it doesn’t change the flavor, it makes a whole new crispness to ordinary pot stickers. The downside of this method is triple the cooking time, means such delay may cause anxiety and test your patience. You shouldn’t make this when you’re crunched for time. It was fun to fly different route  though I might cancel the flight next time. I almost heard from one of my guys saying “Are we there yet?”

Use recipe on The Gyoza or my other basic gyoza recipe below. Makes 50 gyoza

• Ground pork 300g
• Cabbage 6-8 leaves minced
• Garlic chives 4-6 stalks thinly sliced
• Green onion 2 stalks thinly sliced
• Ginger juice-ginger root peeled, grated and squeeze for juice. 1 Tablespoon
• Sake-Japanese rice wine 3-4 Tablespoons
• Sesame oil 2 Tablespoons
• Soy sauce 1 Tablespoon
• Oyster sauce 1 Tablespoon
• Salt  and white pepper
• 50 Gyoza skins/wrappers

Mix everything except gyoza skin very well in a large bowl. Rest for 30 minutes in refrigerator. Put about 1 tablespoonful of filling in the center of gyoza skin, moisten the edge with water,make pleats and seal tight. Dusting with corn starch will prevent sticking. Cover the finished gyoza with a moist towel while working on the rest, this will prevent drying out.

I like being a task master and I demand perfection!

 

While filling is resting, prepare the crispy agent.

• Flour 1 Tablespoon
• Water 1/3 cup

Combine flour and water well. This is for just 1 batch (about 12 gyoza). You need to make more for each batch.

How to bake gyoza; Special equipment-frying pan with lid

1. In a large frying pan, heat 1 tablespoon vegetable oil over medium heat. Lay gyoza in a circle leaving space in the middle, should fit 12 gyoza. Fry until bottom browns a little, without moving gyoza, about 2 minutes.
2. The flour and water mixture separate quickly so stir again before pouring in the pan. Pour from edge first and then pour in the middle opening. Cover with lid immediately. Steam for 4 minutes.
3. Remove the lid and continue to cook until the moisture evaporates. 3-4 minutes or if you could lift with turner easily then it’s ready for next step.
4. Pour 1 Tablespoon Sesame oil from the edge of pan and tilt to cover whole bottom. Fry for 1-2 minutes until golden brown and crispy.

Lacy wing is more like an insect’s wing not a bird’s.

Latest read- Yoshinori Nagumo is the Japanese version of Dr. Oz.. 56 years old surgeon and promoter of healthy living has written several best selling books. I was fascinated about his recipe of burdock tea. According to the book,       prophenol rich burdock breaks down fat and HDL. I must make this tea!

 

1.Clean two burdock sticks well and shave with vegetable peeler.

2. Dry in the sun for 5-6 hours. 

3. Sautee in frying pan until smoke comes out about 10 minutes at low heat.

4. Steep about one tablespoon in hot water.

Taste like burdock indeed.

It’s looks like-cure all- Chinese herb doesn’t it?

Harvest time is upon us. What a blessing!

Drove by the sunflower field.  Tired looking flowers are hinting the end of summer season? Or they just need water, we haven’t had rain for sometimes.

A friend brought a zucchini for us. Hmmm…what should I make with this?