COOKING ADVENTURE #20: Gyoza with dipping sauce
My interactions with Japanese cuisine has been rather limited. I’ve had sushi once in my life. I’m not sure it really even counts as sushi. I made it with my class in 8th grade. And even then, I didn’t really do much, other than watch other people strip seaweed pieces from wax paper and wrap up rice, fake crabmeat, and fish eggs in them. I don’t even remember how it tasted. Since I started my Cooking Adventures, I’ve done something Greek (Pastitsio), Georgian (Shashlyk), Cajun (Crabcakes, Cajun Chicken Pasta), Spanish (Empanadas), Mediterranean (Lemon Almond Cake), and Chinese (Egg Drop Soup). I figured it was time to attempt another Far Eastern dish. Gyoza, a traditional recipe of wontons stuffed with cooked ground meat and vegetables, seemed like the perfect thing to start out with. This dish is also responsible for allowing me to prepare a couple different food items that I’ve had no experience cooking with before. It had an exciting… and daunting task ahead of me.