The filling which consisted of ground chicken, spices, cabbage, green onion, soy sauce to name a few. All rolled up by hand or in gyoza making devices. I personally found it was easier to just do this by hand, and omit trying to do the fancy edge with the rolling machine. The beauty of it, is that it all tasted the same going down.
Our little sweat shop, making dozens of gyoza.
My sushi roll. Mine had sprouts, smoked salmon, green onion, red pepper and mushrooms in it. Not a bad roll for my first time if I must say so myself.
My finished roll, all decked out on the plate just prior to consumption. We had a fantastic evening and will definitely be doing this again.
4 comments:
LOVE gyoza. I've made it a couple of times, but it makes my house stink for days afterwards. Your sushi rolls sound divine too! Sounds like you had a great time! I love how you guys are always doing something fun, exciting, and different with food!
When a friend, Taeko, showed us how to make gyoza in Japan I thought I'd never do it again. Her method was crazy labor intensive. It was such a relief to discover that back in the states we could leave out a whole bunch of steps and it was still crazy good. I'm sure would be able to taste the difference, but I can't!
And we just packed up our bamboo sushi rollers. Darn. Won't be seeing them again till August. Your first attempt looks beautiful!!
Amazingly you even make sushi look good.
I love homemade gyoza, and once you get the hang of it, the crimped edge is easy to do by hand. We should try it one of these days.
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