My biggest problem with blogging regularly is finding the time and light to photograph. Recently, the majority of evenings around here have been overcast or stormy, ruling out any possibility of taking FO pictures...yes, FO! The Silk Garden Fair Isle and my 5-buck top are finished! Additionally, I can't seem to find the most important part of my tripod (the part that screws to the bottom of the camera) Because of my lack of knitting and fiber related pictures...a quick detour to food blogging!
I've become quite enamored with dumplings of all sorts, particularly these delicious and delicate pan fried and steamed gyoza. The technique and process is simple, and the filling possibilities are endless! This particular batch had shredded cabbage, diced seitan, grated carrot, green onions, chopped garlic and ginger, broccoli bits, and shiitake mushrooms, all lightly cooked, then seasoned with Hoisin sauce, soy sauce, and sesame oil. I added a little cornstarch at the end to help everything stick together.
I used store bought gyoza skins to simplify the process even more. Once you get the hang of it, stuffing, sealing, and crimping the dumplings goes by really quickly, and you end up with a cute pan full of gyoza ready to be cooked!
I brown the bottoms in an oiled pan, add a little water, cover and steam until the skin turns lightly translucent.
Glistening, delicious dumplings!
I like to dip them in a mixture of Sriracha (roasted chili sauce), lime juice (or rice vinegar) and soy sauce. Absolutely amazing. Try it!







