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Thursday, October 8, 2009
Posted by
fasd ridho
at
8:27 PM
Serve with shoyu/vinegar/minced garlic for dipping. My next recipe is shoyu ramen. These taste so much like the roadside ramen/gyoza establishments we've frequented in Japan. Thank you for these great recipes. I used slightly more minced garlic in the pork filling and could only find very small gyoza wrappers, so I doubled the wrapper; otherwise it would have been too thin for us. Perfect for my family when served with a small plate of gyoza. Cover the pan and steam the gyoza on low heat until the water is gone.
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