These are so addictive, aren't they? Little dumplings of minced pork and prawns, flavoured with garlic, spring onion, ginger, chives, sesame oil and sake, wrapped in wanton pastry skins, which are then fried in a little oil and, finally, steamed. Dipped in a mixture of soy, chilli and sake (or rice vinegar if you have it), they are irresistible, and we polished off 16 of them between the two of us! Another successful dish from Harumi Kurihara, the Japanese Delia. We balanced it out with a super-healthy stir-fry of sprouted mung and edamame beans, pak choi and red pepper. As for the question of what to drink with them, Hubby couldn't get any Japanese beer, but we had some excellent St. Peter's Organic Ale from Suffolk, which he said was very similar to the beers he had in Japan.
Saturday, 27 February 2010
Gyoza [#224]
These are so addictive, aren't they? Little dumplings of minced pork and prawns, flavoured with garlic, spring onion, ginger, chives, sesame oil and sake, wrapped in wanton pastry skins, which are then fried in a little oil and, finally, steamed. Dipped in a mixture of soy, chilli and sake (or rice vinegar if you have it), they are irresistible, and we polished off 16 of them between the two of us! Another successful dish from Harumi Kurihara, the Japanese Delia. We balanced it out with a super-healthy stir-fry of sprouted mung and edamame beans, pak choi and red pepper. As for the question of what to drink with them, Hubby couldn't get any Japanese beer, but we had some excellent St. Peter's Organic Ale from Suffolk, which he said was very similar to the beers he had in Japan.
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I'm converted, Kurihara obviously has a gift that allows us to have a go a cuisine that seems awfully hard, indeed the Japanese Delia, Maggie.
ReplyDeleteAnnie