6.341
12 (Sat) December 2015
Yaki Gyoza
2.0
by MK
in my apartment
-Malate, Manila-
with TFI + RK, JL
Another end-of-year gathering, this one with the tobacco team. My place. Potluck.
Gyoza is a Japanese dumpling. Typically consists of minced pork + cabbage + aromatics, wrapped in a thin flour wrapper — essentially the same in composition, exactly the same etymology, as Chinese jiaozi or Korean gyoja (see generally 3.099 Steamed Mandu). Distinct to Japan, the yaki (fried) version is made by arranging the dumplings in a tight circle in a frying pan, searing them in a thin layer of oil over medium heat, raising the heat to high and adding water, covering the pan with a lid to steam the dumplings through, then plating them upside down, which reveals their browned undersides, now stuck together in a flowery pattern.
When I told MK ever so politely that her gyoza were underseasoned, she pointed to the soy sauce.